GREEN COFFEE LA CHUMECA

La Chumeca is unique in the sense that they only do Natural processed coffee, yet they are classed as a micro-mill. A self developed technique is used to wash, float and grade cherries before drying.

La Chumeca is run by Martin Ureña and his family. Martin is the four generation working in coffee, but he said when we began to love the coffee was in 2014 when he started to process coffee on the farm.

No pulpers are used at La Chumeca but many different ways to ferment and the cherries has been developed, and since 2016 several fermentation methods combining aerobic and anaerobic fermentation is used. 16 stainless steel tanks are set up for fermentation. During the process, ph, brix and temperature is monitored and in this way the process is controlled.

The Capulinero process was developed at La Chumeca in 2019. It is a combination of aerobic and anaerobic fermentations. The first step is to introduce the coffee into the anaerobic fermenters. Once the pH and Brix degrees are correct, the coffee is fermented aerobically until the temperature reaches 33 Celsius degrees. Finally, the coffee is put back into the fermenters for the final stage of the process. Finally, coffee cherries are dried on African beds for 20 days. Most of the flavours in this coffee are created in the Capulinero process.