la chumeca frente natural

Costa Rica - Tarrazu - San Francisco, León Cortés - La Chumeca Frente- Natural

CROP 2025/2026 See coffee details

SCA score86

Aromatic notes

berrytropical fruitmilk chocolatecaramelcereal

Available on sample request (69kg)

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History and traceability

The story

Process detail: Cherry is harvested only when sugar content reaches a minimum of 22 Brix degrees. After washing without depulping, the first cherry classification takes place — removing floaters, overripe, underripe, or damaged fruit. The coffee then undergoes a controlled oxidation phase at 35°C for 42 hours; when temperature and Brix reach optimal levels, it moves to African raised beds for solar drying followed by 50 days of rest.

Who he is: Fourth-generation coffee farmer who in 2014 decided to stop selling to others and start processing his own coffee. What began as a small natural micro-mill has become one of the most technically rigorous and creative operations in Costa Rica's Los Santos zone, run daily by Martín, his wife Olga, and their children.

Brief history: Don Martín has worked in coffee his entire life, but 2014 marked a turning point — conventional farming wasn't delivering results, so he built La Chumeca from scratch. The micro-mill has five different parcels across Los Santos, each worked separately with full traceability, generating a variety of lots and distinct flavors. Around 25 different lots are processed each year, all monitored by Brix degrees, temperature, and pH to guarantee quality and replicability. The name itself carries meaning: La Chumeca is an Afro-American term used to describe a person with brown skin — widely used by the family's ancestors and almost forgotten today. As most of the family are brown-skinned, Martín named the micro-mill in their honor, choosing Chumeca as a tribute to a beloved aunt who was always called that.

What makes him singular:

A family operation with deep roots and a scientific approach: every process is monitored and fully traceable, lot by lot, parcel by parcel.
Five parcels across Los Santos at altitudes between 1,300 and 2,000 masl — each worked separately, each with its own identity.
A name and a story with meaning: La Chumeca is family memory, identity, and pride — not a brand, but a tribute.

Shared values with Belco:

Precision and passion in equal measure — every lot is monitored scientifically but always driven by love for the craft.
Full traceability and transparency: each parcel worked separately, every lot fully documented and replicable.
Environmental commitment: Rainforest Alliance and regenerative agriculture certifications on both farms.

Why we selected it:

Exceptionally round and sweet — a very syrupy cup with a pronounced raisin note alongside blackcurrant and deep sweetness.
Natural process with controlled oxidation: cherry harvested at a minimum of 22 Brix degrees, washed without depulping, then oxidized under temperature and pH monitoring before moving to African raised beds for 18 days of solar drying, followed by 50 days of rest.
Caturra-Catuai at 1,600 masl — altitude and variety working together to deliver density and sweetness.

Recommendation for roasters: For roasters who want a natural with real depth and sweetness. The raisin and blackcurrant notes make it distinctive and memorable — ideal for specialty filter menus and customers who appreciate complex, syrupy naturals. The La Chumeca story adds a strong narrative layer.

Q-Grader tasting notes:

What I loved: The roundness and sweetness — very syrupy, with a pronounced raisin note and blackcurrant that come together beautifully.
Must-try because: It is one of those cups that feels complete — round, sweet, layered, and deeply satisfying from first sip to finish.
What makes it special: Maple syrup sweetness, almond, dark chocolate, prune, citrus fruit, and blackcurrant — all in a cup that feels effortlessly round and generous.