VERY LIMITED QUANTITIES - ONLY 65 BAGS AVAILABLE
Why Sunday's Best?
When we last visited Roger and Alex Ureña at their Santa Teresa Micromill, we hand-selected this extremely small micro-lot of Gesha from the cupping table and asked Alex about his favourite coffees. He said, "Gesha, but I can't drink it every day; it's too special, maybe just on Sundays!! And so, Sunday's Best Gesha was born. There are only 65 bags available, so make sure you snatch up a bag while you can.
WATCH ALEX URENA INTERVIEW BELOW ⤵
Coffee Story
Roger Ureña began farming coffee not from knowledge and land being passed down through generations, but from a desire to become a coffee farmer. He purchased land to farm, started growing coffee, and built the Santa Teresa micro-mill to better process his coffees. He is working with his son Alex and can pass along his knowledge and experience, which will hopefully live on for generations.
About Santa Teresa Micromill
The Urena's Santa Teresa micro-mill is unique in many ways, but the 2000 MASL elevation has to be one of the most significant talking points. With many farms and micro-mills in Costa Rica, it is common to harvest cherries and bring them down to the micro-mill at lower elevations. However, Ureña's farms are more often than not bringing cherries up to Santa Teresa for processing. With the high elevation comes much cooler temperatures and a significant diurnal shift. This makes growing and processing coffee take longer, especially in cherry maturation, fermentation, and drying, which undoubtedly results in high-quality coffees.
The Ureñas are committed to quality, constantly experimenting with planting new varieties and trialling different processing methods. They have built many African beds for drying their special varieties and experimental fermentations. They consistently have their coffees in the top 10 in the Cup of Excellence competition in Costa Rica each year. We feel privileged to work with Roger and Alex Ureña and look forward to their coffee every year. Finca Santa Teresal is one of Roger and Alex Ureña's ten farms. They plant wide varieties and process all of their coffee at their own Santa Teresa mill. Once freshly handpicked at peak ripeness, all of Roger's coffees go through the honey processing method, which leaves a certain amount of mucilage or flesh of the fruit on the coffee seeds while processing the cherry.
About Honey-processing
Rather than fermenting under water and removing the mucilage by washing it clean from the parchment, Roger uses a mechanical demucilager to release a certain amount before drying. In general, as the amount of mucilage left on the parchment increases, so does the colour of the honey, which progresses from white (the least amount of mucilage) to black (the most amount of mucilage). The honey process happens as the sugars from the mucilage react with the environment over time throughout the different stages of the drying process. This creates a sticky layer on the outside of the parchment that is reminiscent of honey! This specific lot is a 100% gesha grown on Finca Santa Teresa and processed at their Santa Teresa micromill.
What is the Superbrew Series?
We're launching a Superbrew Series of coffee releases that feature, wait for it…Super Coffees!! Whether it's the variety, processing style or another characteristic, all the coffees released under this moniker are a little extra special, exciting or notable in some way that we want to tell you about, and there usually will be a limited supply.
VERY LIMITED QUANTITIES - ONLY 65 BAGS AVAILABLE
