Santa Rosa is one of Bernan Urena’s farms located at 1900 masl, where he grows Caturra and Catuai. At the wet mill where Bernan depulp the cherries, they did two different processing for Santa Rosa, both washed and honey process. For the washed process they mechanically demucilage the cherries, removing as much mucilage from the parchment as the machine allows. After this Bernan takes the wet parchment to sun-dry, it takes around 10 days to get to the right moisture content to storage it.
General info:
Location: Tarrazu > San Isidro, Leon Cortez
Processing: Fully washed
Founded: 2014
Altitude: 1900
Origin type: Mill
Farm size: 10 ha
Cup: Good sweetness, nice dried fruit notes. Balanced. Tasting notes of chocolate, dried fruit and lemon.
About
Santa Rosa, La Isla
Bernan Urena comes from a coffee producing family he has been growing coffee for 35 years and processing micro lots for 3 years now, he decided to process specialty coffee due to the need of improvement of the coffee prices. He is part of an Association called FUNDECAP, where 9 producers are business partners and process their cherries. After the wet mill at FUNDECAP, Bernan takes the wet parchment to sun-dry at his place, where he built raised beds; this allows him to focused more in the drying stage of the coffee.
Santa Rosa is one of his farms located at 1900 masl, where he grows Caturra and Catuai. And La Isla is another farm located at 1600 masl, in this land he also grows Caturra and Catuai.
At the wet mill where Bernan depulp the cherries, they do different processing for Santa Rosa they did both washed and honey process and for La Isla they did a honey process. Meaning for the honey they mechanically demucilage the cherries and then they don’t remove almost any mucilage, they mucilage stick to the parchment and then the dries it. For the washed process they mechanically demucilage the cherries, removing as much mucilage from the parchment as the machine allows. After this Bernan takes the wet parchment to dry for the washed process it takes around 10 days and for the honey process it takes around 15 days to get to the right moisture content to storage.
