Costa Rica CoE #7 Santa Teresa

Producer Roger Ureña Hidalgo
Farm Santa Teresa
District Santa Maria
Canton Dota
Province San Jose

Sun Exposure Mixed shade
Farm Size 90ha – 10ha as coffee, 40ha as pasture, and 40ha preserved cloud forest
Altitude 2,060masl
Latitude 9.638895
Longitude -83.961518

Variety Geisha
Process Washed
Fermentation 72hour dry; 6hour wet
Drying 10 days on raised beds

Flavor Plum, Dried Fruit, Floral, Lychee, Bergamot, Blood Orange
Descriptors Balanced, Creamy, Long Lasting Finish

Harvest Year 2025

About this coffee Like many of Costa Rica’s top producers, Roger Ureña Hidalgo comes from a proud, longstanding coffee farming family. Roger began growing coffee when he was only 15 years old, planting his first seedbeds and beginning his journey in coffee. His parents and grandparents grew coffee, and now his son Alex Ureña has joined him in growing and processing coffee. Located in Costa Rica’s famed Dota Valley, nestled against the Talamanca Mountains, Roger’s Finca Santa Teresa and micromill is a beacon of quality and environmental sustainability, participating in Costa Rica’s Ecological Blue Flag Program as well as becoming certified as Carbon Neutral by Climate Impact Partners.

Finca Santa Teresa is one of Costa Rica’s highest farms, sitting between 1,900 and 2,100masl, the farm is a mix of natural forest, fruit trees, and coffee bushes. Along with geisha, Roger grows Rume Sudan, Villalobos, San Roque, Casiopea, and other varietals. Roger and his son Alex’s dedication to environmental sustainability and cup quality continue to be the driving force behind their success; they have placed every year they have competed in the Cup of Excellence competition.

With this current Cup of Excellence winning lot, ripe cherries were picked and delivered to the wet mill and left to rest in full cherry for two days on patios – one day in full sun and the second day under shade. The cherries were pulped and moved to tanks to rest for 12-14 hours before introducing clean water for the next 6-8 hours to assist in breaking down the remaining mucilage. Finally, the coffee was dried for two days on patios before being moved to raised beds for another 8 days of drying.