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Roast Level: Light
Type: Single-Origin
Origin: Costa Rica, Central America
Region: Tarrazú
Farm / Producer: Montanita, La Chumeca Micro-mill
Altitude: 1900m - 1950m asl
Cultivar: H17
Process: Natural Anaerobic
Lightly roasted to bring out the best of this uniquely expressive coffee. Red berry, brown spice and tamarind lead into tart acidity, syrupy sweetness and a composed structure.
The Best: V60 / Chemex
Great: French Press
Very Good: Aeropress
More about Grinding and other useful brewing information here
It's a considered and structured coffee that captures the uniqueness of the Ureña brothers so well. Built around a foundation of red berry and warming brown spice, hints of tamarind and cherry add a gentle tartness. This works in harmony with sweeter notes of mandarin orange and pineapple. The fruit character is vibrant but never overwhelming, allowing the coffee’s layered spice and syrupy sweetness to emerge gradually. The acidity is well-integrated and supports the coffee’s complex, expressive character. We kept the roast light to preserve these qualities, making it ideal for filter or immersion brewing.
The Dota Valley, nestled deep within Costa Rica’s renowned Tarrazú region, is home to some of the country’s most structured and expressive coffees. Its steep, forested slopes and cool mountain nights help to slow cherry maturation, intensifying acidity and building complexity in the cup. Santa María de Dota is the main town in the valley and a centre for both traditional production and a wave of micro-mill innovation that has helped redefine Costa Rican specialty coffee over the last two decades.
Among the region’s most progressive producers are the Ureña brothers: César, Martín and Edgar. At their Chumeca mill, the brothers have created an environment that reflects both ingenuity and intent. With a natural flair for engineering, they’ve built a series of simple yet clever tools to help them fine-tune quality, from purpose-built raised beds positioned for optimum airflow and sun exposure, to anaerobic tanks fitted with pivots and built-in airlocks, allowing easy access to pH samples without interrupting the process. It is an approach rooted in curiosity and driven by a clear goal to refine flavour through better control.
This anaerobic lot, named 777, is an anaerobic natural process H17 hybrid grown at the family’s Montanita plot. The name refers to Patrullero 777, a film by Mexican actor Cantinflas, a favourite of Martín’s. In the film, the character says everything and nothing at the same time. It’s become a metaphor for the feedback the brothers received while developing this coffee: complex, enjoyable, and detailed, yet different so a little hard to describe.
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