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The Farm
Micro-Beneficio La Chumeca is a family-owned specialty coffee producer led by Martín Ureña, a fourth-generation farmer working alongside his two sons. Together, they manage every stage of production with a hands-on approach centred on quality and sustainability. The farm employs two permanent staff members and, during harvest, up to 30 returning seasonal pickers trained in selective harvesting.
La Chumeca comprises four farms: Chumeca, Fila, La Montanita (each 1.5 hectares), and Trinidad (6 hectares). Most plots are divided into small sections for precise management and varietal-specific picking. The land has been acquired gradually over generations, with no plans to expand. Instead, the focus remains on producing exceptional coffee at a scale that supports long-term balance.
Regenerative practices guide the farm’s work. Soil analysis informs fertilisation, while fruit trees provide shade, enrich organic matter, and support biodiversity.
Processing
Founded in 2014, Beneficio La Chumeca produces exclusively natural-processed coffees. Fermentation experiments began in 2016 in collaboration with the Agronomic University of Costa Rica, improving control over temperature, time, pH, Brix, and oxygen. Proprietary methods such as Capulinero and 777 combine aerobic and anaerobic stages, with results evaluated through detailed cupping.