Costa Rica

Santa Teresa Geisha

The red honey process softens the characteristic geisha florals into vanilla, backed up by sweet notes of peach and a roasted hazelnut finish.
  • 100 boxes available at launch.
  • Shipping first time Monday 30th of March.
  • Our third year purchasing coffee from Roger and Alex Ureña.
  • A sweet and floral Geisha varietal from Tarrazu, Costa Rica.
  • Classic Costa Rican red honey process.
  • Whole Bean Coffee: 100g (3.5oz).
  • Minimum resting period: Filter 7 days | Espresso 14 days.

Expect notes of:

Peach

Vanilla

Hazelnut

Santa Teresa Geisha

The property where the Santa Teresa mill lies has been owned by the Hidalgo family for over 100 years, and is now owned by third generation coffee farmer, Roger Ureña Hidalgo. The mill lies near the town of Santa María de Dota in the mountainous Tarrazu region; some of the farm lands surrounding the mill reach up to 2000 masl. Until fairly recently there was no road up to the farmlands, so most of the farm work and transport was accomplished using horses, and Roger grew mainly beans and grass. In 1998, Roger started to grow coffee, planting 5000 trees over a 1 hectare plot at some of the highest altitudes on the farm, known as La Montaña. However, all of the soil, seeds and eventually processed coffee still had to be transported across rough terrain by horse, so the volume of production was always going to be limited. In 2001, Roger was able to hire a tractor and finally build a road to his farm. Since then, he has doubled down his efforts to grow high quality coffee, expanding his planting area with various varietals, grown depending on quality and their suitability for the specific area of the farm they are grown in. Nowadays, the work on the farm and in the mill is done mainly by Roger and his son Alex. Alex visited Denmark in June this year with members of the Exclusive coffee team, seeing both our roastery in Copenhagen and coffee bar in Aarhus, a welcome return visit after our trip to Santa Teresa in March. Alex told us he was also looking for some inspiration during their short tour of Europe, as he plans to open a coffee bar in the nearby town of Guayabal along with his father before the end of the year. This lot is from their stock of the Geisha varietal, and is processed using a red honey method. The floral and citrus characteristics of the Geisha varietal are clear here, backed up by some more process driven flavours from the red honey process, giving a heavy sticky sweet character.

Costa Rica

We buy coffees from a long spine of Costa Rica, running through the country’s capital San Jose. This spine is famous for high quality coffee production the world over, resulting in high prices for farmers. One of the reasons for this is plentiful high altitude, the Talamanca Sierra runs through the region, with peaks of above 3000 masl. This spine is split into 3 regions, the West Valley and Central Valley to the north of San Jose, and Tarrazu to the south. In all of these areas, but especially in Tarrazu, agriculture and coffee growing is a main employer, vital to the economy. In fact, the population of Tarrazu is multiplied by three during harvest season, when workers flock to the region for the high wages paid to skilled pickers. The entire spine is mainly of volcanic origin, helping to provide fertile soils conducive to the production of consistently high scoring coffees, which we keep going back for. 2019 marks the sixth year we have visited our Costa Rican export partners at Exclusive Coffees, and the producers they have connected us with just keep on delivering excellent and transparent coffee experiences. Read more about coffee in Costa Rica, our relationships there, and the micro-mills that create such diversity here:

Altos

About La Cabra

A focus on raw material

If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.

Read more

Technical
Data

Producer The Ureña Family
Farm Santa Teresa
Region Tarrazu
Altitude 2000 masl
Varietal Geisha
Process Honey
Harvest March 2019

Process
Honey

With the honey process a certain amount of mucilage and pulp are allowed to remain on the coffee bean during depulping. The cover will stay with the bean during fermentation and drying thereby contributing to the sugars absorbed by the bean and affecting the flavour notes of the final cup. The amount of mucilage remaining defines the type of honey process - white, yellow, red or black in ascending order of mucilage concentration. If they are processed properly, the coffees can take on quite a lot of sweetness and flavours while remaining clean.

Raised drying beds (sometimes referred to as African drying beds) are often preferable when working with honey processed coffees, because of the additional airflow they allow. The air ensures that the beans dry evenly and reduces the incidence of fungi and bacteria formation. On the other hand, some farmers are accustomed to using sun-exposed patio drying that require a regular raking of beans to avoid moulds. While total fermentation and drying time depend on such choices as well as ambient temperature and moisture levels, red honey processing easily needs two weeks from depulping until drying has completed.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Espresso

French-Press

V60

Aeropress

Get notified

Sign up to our email service to get notified with the release of new coffees.

Availability:

Out of stock

Kr. 169,00



The red honey process softens the characteristic geisha florals into vanilla, backed up by sweet notes of peach and a roasted hazelnut finish.
  • 100 boxes available at launch.
  • Shipping first time Monday 30th of March.
  • Our third year purchasing coffee from Roger and Alex Ureña.
  • A sweet and floral Geisha varietal from Tarrazu, Costa Rica.
  • Classic Costa Rican red honey process.
  • Whole Bean Coffee: 100g (3.5oz).
  • Minimum resting period: Filter 7 days | Espresso 14 days.

Expect notes of:

Peach

Vanilla

Hazelnut

Santa Teresa Geisha

The property where the Santa Teresa mill lies has been owned by the Hidalgo family for over 100 years, and is now owned by third generation coffee farmer, Roger Ureña Hidalgo. The mill lies near the town of Santa María de Dota in the mountainous Tarrazu region; some of the farm lands surrounding the mill reach up to 2000 masl. Until fairly recently there was no road up to the farmlands, so most of the farm work and transport was accomplished using horses, and Roger grew mainly beans and grass. In 1998, Roger started to grow coffee, planting 5000 trees over a 1 hectare plot at some of the highest altitudes on the farm, known as La Montaña. However, all of the soil, seeds and eventually processed coffee still had to be transported across rough terrain by horse, so the volume of production was always going to be limited. In 2001, Roger was able to hire a tractor and finally build a road to his farm. Since then, he has doubled down his efforts to grow high quality coffee, expanding his planting area with various varietals, grown depending on quality and their suitability for the specific area of the farm they are grown in. Nowadays, the work on the farm and in the mill is done mainly by Roger and his son Alex. Alex visited Denmark in June this year with members of the Exclusive coffee team, seeing both our roastery in Copenhagen and coffee bar in Aarhus, a welcome return visit after our trip to Santa Teresa in March. Alex told us he was also looking for some inspiration during their short tour of Europe, as he plans to open a coffee bar in the nearby town of Guayabal along with his father before the end of the year. This lot is from their stock of the Geisha varietal, and is processed using a red honey method. The floral and citrus characteristics of the Geisha varietal are clear here, backed up by some more process driven flavours from the red honey process, giving a heavy sticky sweet character.

Costa Rica

We buy coffees from a long spine of Costa Rica, running through the country’s capital San Jose. This spine is famous for high quality coffee production the world over, resulting in high prices for farmers. One of the reasons for this is plentiful high altitude, the Talamanca Sierra runs through the region, with peaks of above 3000 masl. This spine is split into 3 regions, the West Valley and Central Valley to the north of San Jose, and Tarrazu to the south. In all of these areas, but especially in Tarrazu, agriculture and coffee growing is a main employer, vital to the economy. In fact, the population of Tarrazu is multiplied by three during harvest season, when workers flock to the region for the high wages paid to skilled pickers. The entire spine is mainly of volcanic origin, helping to provide fertile soils conducive to the production of consistently high scoring coffees, which we keep going back for. 2019 marks the sixth year we have visited our Costa Rican export partners at Exclusive Coffees, and the producers they have connected us with just keep on delivering excellent and transparent coffee experiences. Read more about coffee in Costa Rica, our relationships there, and the micro-mills that create such diversity here:

Altos

About La Cabra

A focus on raw material

If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.

Read more

Technical
Data

Producer The Ureña Family
Farm Santa Teresa
Region Tarrazu
Altitude 2000 masl
Varietal Geisha
Process Honey
Harvest March 2019

Process
Honey

With the honey process a certain amount of mucilage and pulp are allowed to remain on the coffee bean during depulping. The cover will stay with the bean during fermentation and drying thereby contributing to the sugars absorbed by the bean and affecting the flavour notes of the final cup. The amount of mucilage remaining defines the type of honey process - white, yellow, red or black in ascending order of mucilage concentration. If they are processed properly, the coffees can take on quite a lot of sweetness and flavours while remaining clean.

Raised drying beds (sometimes referred to as African drying beds) are often preferable when working with honey processed coffees, because of the additional airflow they allow. The air ensures that the beans dry evenly and reduces the incidence of fungi and bacteria formation. On the other hand, some farmers are accustomed to using sun-exposed patio drying that require a regular raking of beans to avoid moulds. While total fermentation and drying time depend on such choices as well as ambient temperature and moisture levels, red honey processing easily needs two weeks from depulping until drying has completed.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Espresso

French-Press

V60

Aeropress

Get notified

Sign up to our email service to get notified with the release of new coffees.

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