THE COFFEESHOP COSTA RICA / Santa Teresa 2000 Catuai WH

The long-awaited remake! This Costa Rican white honey coffee boasts a delicate sweetness!

The farm named "COSTA RICA / Santa Teresa 2000 Catuai WH" holds special significance for THE COFFEESHOP.

Some of you might remember this name. In fact, the coffee beans from this farm were the designated beans for the 2024 Next Up Roasting Championship, and Hagiwara, the roaster at THE COFFEESHOP, was the champion of that competition. That competition greatly improved my roasting skills, so this coffee is very meaningful to me.

This year, we have once again imported this batch of coffee beans that received high praise after last year's competition!

This year's honey coffee is equally exceptional, retaining delicate floral aromas and a lively apple-like acidity for a delightful taste. This coffee isn't overpowering, but its rich sweetness and smooth texture give it a high-quality flavor that you'll want to enjoy every day. As always, this coffee bean has a narrow sweetness range and is challenging to roast, but if roasted properly, it holds immense potential. Similar to last year, due to its high density, we focused on thoroughly draining the moisture during the roasting process to preserve its delicate flavor.

This is not only because it's the coffee bean that won our roasting competition, but also because it's an exceptional cup of coffee in itself, and I believe its flavor perfectly embodies the essence of THE COFFEESHOP. We highly recommend this coffee to those who tried it last year, and to those who haven't yet!

<Producer Stories>

Roger Urena was exposed to coffee farming from a young age. His parents and grandparents were all coffee growers, and they taught him how to cultivate the land. In his own words, growing coffee in the Taraz region is a long-standing family tradition, and he believes it will bring his family a good income and prosperity.

Roger was required to work from a young age, helping his father manage the dairy farm and coffee plantations. However, at the age of 15, he began growing coffee himself, starting with cultivating coffee seedlings, and later owned his first coffee farm.

In 1987, Roger went to the United States to work and save money. This enabled him to raise the necessary funds to invest in his hometown and expand his coffee farm. However, a few years ago, the prices offered by the cooperative became unsustainable, so he decided to process his own coffee cherries at a small processing plant in Santa Teresa.

Roger 's main farm, Santa Teresa, was purchased 10 years ago and is situated at an altitude between 1,800 and 2,050 meters. It covers a total area of ​​60 hectares, but only 10 hectares are planted with coffee; the majority of the remainder is protected forest.

Roger chose an excellent location for his wet mill: it sits on a slope where the afternoon sun is gentle and the clouds move quickly. The farm is fully equipped with penagos peeling machines, elevated seedbeds in a greenhouse, a concrete terrace, mechanical dryers, and sheds.