La Chumeca's Experimental Approach to Coffee
The Chumeca Micromill is a family business dedicated to the production and processing of natural coffee processes. This micromill is coordinated by Martin Ureña as the chief coffee farmer of over 60 years with his sons Jorge and Emilio. “As a family of entrepreneurs we combined a successful formula to work: 50% passion and 50% love. We are totally sure that when people try our coffees they will discover this in each cup of La Chumeca.” Martin said that he’s been in coffee for 60 years, but has only really enjoyed it for the last 6-8. That’s because of the creativity of the younger generation of coffee farmers.
The Chumeca farm takes really good coffee and uses their proprietary fermentation process to enhance its flavor. They have several stainless steel canisters to ferment in for up to 72 hours, and then they remove the coffee to let it rest. Then they move it to raised drying beds to dry to a moisture content of 15%. By using their fermentation and drying method, they have taken the underlying tasting notes of the original coffee and made them much bolder.
An Interview with the Producers