| Destination | Standard delivery | Express delivery | Free above |
|---|---|---|---|
| Denmark | 1-3 Business days | Not available | 249 DKK ($39.60 / €33.40) |
| Europe | 3-8 Business days | 1-3 Business days | 300 DKK (€40.23 / $79.60)* | Rest of the world | 5-15 Business days | 2-5 Business days | 500 DKK (€67.05 / $79.60)** |
Please note: Coffee is roasted to order. Processing time is 1-3 business days.
*The following countries in Europe have a FREE shipping threshold of 500 DKK (€67.05 / $72.73):
Estonia, Greece, Ireland, Lithuania, Portugal, Slovakia, Spain, Turkey.
** The following countries are NOT applicable for our FREE shipping option:
Australia, Brazil, China, Greenland, India, Indonesia, Iran, Iraq, Jersey, Kuwait, Lebanon, Malta, Malaysia, Mexico, New Zealand, Romania, Qatar, Saudi Arabia, Taiwan, Thailand, Ukraine, United Arab Emirates, Vietnam.
This is retail only. Wholesale shipping prices are calculated at check out.
Santa Teresa Typica
Kenyan varietal brings clean and crisp acidity and fresh fruit notes to this sweet and rich lot from the Tarrazu region
Look for:
Blackberry, Brown Sugar and Hazelnut.
Aguilera Brothers
Floral notes from the Ethiopian varietal combine with ripe fruit from the process to give sweet eucalyptus character
Look for:
Eucalyptus, Orange and Hazelnut.
About the coffees
Santa Teresa SL28
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 last year with members of the Exclusive coffee team, seeing both our roastery in Copenhagen and the coffee bar in Aarhus, a welcome return visit after our numerous trips to Santa Teresa over the years. 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 this year. This is the first time we have purchased their SL28 varietal, processed using a careful white honey process, resulting in a clean and crisp expression of the varietal, but retaining the intense sweetness we know Costa Rican coffees for.
About the coffees
Aguilera Brothers
The Aguileras are a group of 12 siblings, 8 brothers and 4 sisters, who are all involved in the production of coffee on the family’s 60 hectares of farms. The Aguileras grow mainly Villa Sarchi, but have small plots of many varietals spread across their farms. All of the coffee is brought to a central mill, where most of the processing is overseen by two of the brothers, Erasmo and Felipe. As a larger producer than many in the region, the Aguileras take their responsibility to their local community seriously, taking part in many projects such as building a football pitch for local clubs and children to use. Their dedication also carries into the production of coffee, and this is the first time we have been able to purchase a lot from their small plot of Ethiopia 47, planted on their Toño farm. This is one of two varietals that our export partners at Exclusive Coffees are aware of being grown in Costa Rica, the other being ‘Ethiopia 41’. The exact story of how the varietals came to Costa Rica is not known, but they have been classified by Costa Rican research institutes as isolated Ethiopian heirloom varietals and are available to farmers from seed banks. This lot has been processed using a red honey process, leaving quite a large amount of mucilage on the seeds as they dry, enhancing the sweetness and body of the final cup. The varietal characteristics still shine through however, giving a fresh and herbal edge to the cup, almost eucalyptus-like. Just like Roger and Alex’s SL28, this is a great example of a coming together of knowledgable farming, an exotic variety, and a region with ideal coffee producing conditions.
| Producer | Roger and Alex Ureña |
| Region | Tarrazu |
| Altitude | 2000 masl |
| Varietal | Typica |
| Process | Honey |
| Harvest | March 2020 |
| Producer | Erasmo and Felipe Aguilera |
| Region | West Valley |
| Altitude | 1500 masl |
| Varietal | Ethiopia 47 |
| Process | Honey |
| Harvest | March 2020 |
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.
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
Santa Teresa Typica
Kenyan varietal brings clean and crisp acidity and fresh fruit notes to this sweet and rich lot from the Tarrazu region
Look for:
Blackberry, Brown Sugar and Hazelnut.
Aguilera Brothers
Floral notes from the Ethiopian varietal combine with ripe fruit from the process to give sweet eucalyptus character
Look for:
Eucalyptus, Orange and Hazelnut.
About the coffees
Santa Teresa SL28
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 last year with members of the Exclusive coffee team, seeing both our roastery in Copenhagen and the coffee bar in Aarhus, a welcome return visit after our numerous trips to Santa Teresa over the years. 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 this year. This is the first time we have purchased their SL28 varietal, processed using a careful white honey process, resulting in a clean and crisp expression of the varietal, but retaining the intense sweetness we know Costa Rican coffees for.
About the coffees
Aguilera Brothers
The Aguileras are a group of 12 siblings, 8 brothers and 4 sisters, who are all involved in the production of coffee on the family’s 60 hectares of farms. The Aguileras grow mainly Villa Sarchi, but have small plots of many varietals spread across their farms. All of the coffee is brought to a central mill, where most of the processing is overseen by two of the brothers, Erasmo and Felipe. As a larger producer than many in the region, the Aguileras take their responsibility to their local community seriously, taking part in many projects such as building a football pitch for local clubs and children to use. Their dedication also carries into the production of coffee, and this is the first time we have been able to purchase a lot from their small plot of Ethiopia 47, planted on their Toño farm. This is one of two varietals that our export partners at Exclusive Coffees are aware of being grown in Costa Rica, the other being ‘Ethiopia 41’. The exact story of how the varietals came to Costa Rica is not known, but they have been classified by Costa Rican research institutes as isolated Ethiopian heirloom varietals and are available to farmers from seed banks. This lot has been processed using a red honey process, leaving quite a large amount of mucilage on the seeds as they dry, enhancing the sweetness and body of the final cup. The varietal characteristics still shine through however, giving a fresh and herbal edge to the cup, almost eucalyptus-like. Just like Roger and Alex’s SL28, this is a great example of a coming together of knowledgable farming, an exotic variety, and a region with ideal coffee producing conditions.
| Producer | Roger and Alex Ureña |
| Region | Tarrazu |
| Altitude | 2000 masl |
| Varietal | Typica |
| Process | Honey |
| Harvest | March 2020 |
| Producer | Erasmo and Felipe Aguilera |
| Region | West Valley |
| Altitude | 1500 masl |
| Varietal | Ethiopia 47 |
| Process | Honey |
| Harvest | March 2020 |
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.
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
