Costa Rica Roger Ureña Hidalgo
WHY WE LOVE IT: Our sixth release of Roger Ureňa Hidalgo's coffee is memorably sweet, smooth, and fruity.
REGION: Tarrazu
ALTITUDE: 2,000 m
PROCESSING: White Honey
VARIETY: Catuai
This coffee is balanced, sweet, and smooth, giving us the crisp bite of a juicy pear and the delicate fruitiness of a white peach. The white honey processing gives it a slightly creamy mouthfeel with a subtle, delicious fruitiness that sticks with you even after your last sip (and makes you want another cup).
We've now released Roger's coffee for 6 straight years and it has become an annual fan-favorite.
MORE INFO
Roger Ureña Hidalgo was only 15 when he began growing coffee with his father. In the 40 years since, he has learned the ins and outs of the coffee producing industry, growing his business to now include 10 farms and his very own wet mill, Santa Teresa 2000, where he produces some of the finest coffee in Costa Rica. In 2019, Roger placed two coffees in the top 20 of Costa Rica's annual Cup of Excellence competition, where professional coffee graders compare and score the best coffees from around the country.
This coffee is from Roger's farm, Finca El Beto. Roger's continued commitment to experiment and improve his coffee every year is apparent again, and we're very excited to present his coffee to you for the sixth time.
Description
WHY WE LOVE IT: Our sixth release of Roger Ureňa Hidalgo's coffee is memorably sweet, smooth, and fruity.
REGION: Tarrazu
ALTITUDE: 2,000 m
PROCESSING: White Honey
VARIETY: Catuai
This coffee is balanced, sweet, and smooth, giving us the crisp bite of a juicy pear and the delicate fruitiness of a white peach. The white honey processing gives it a slightly creamy mouthfeel with a subtle, delicious fruitiness that sticks with you even after your last sip (and makes you want another cup).
We've now released Roger's coffee for 6 straight years and it has become an annual fan-favorite.
MORE INFO
Roger Ureña Hidalgo was only 15 when he began growing coffee with his father. In the 40 years since, he has learned the ins and outs of the coffee producing industry, growing his business to now include 10 farms and his very own wet mill, Santa Teresa 2000, where he produces some of the finest coffee in Costa Rica. In 2019, Roger placed two coffees in the top 20 of Costa Rica's annual Cup of Excellence competition, where professional coffee graders compare and score the best coffees from around the country.
This coffee is from Roger's farm, Finca El Beto. Roger's continued commitment to experiment and improve his coffee every year is apparent again, and we're very excited to present his coffee to you for the sixth time.
