Country: Costa Rica
Farm: Santa Teresa
Region: Dota TARRAZU
Varietal/Species: Gesha x Ethiopia
Process: Natural
Roast Profile: Filter
Flavour: Rose , Jasmine and Peach
Size: 200g
Welcome to Santa Teresa 2000, where passion, innovation, and tradition come together to create some of Costa Rica’s most exceptional coffees.
Founded by third-generation coffee farmer Roger Ureña in the remote highlands of Santa María de Dota, Santa Teresa has always been about more than just coffee — it’s about pushing boundaries and delivering excellence. While Roger spent much of his life cultivating coffee, everything changed in 2014 when he took a bold step: establishing his own micro-mill. This move, part of a larger wave of visionary farmers in Tarrazú, allowed Roger to take full control of the quality and elevate his coffees to new heights. With the unique combination of Tarrazú’s renowned soils, ideal climate, and some of the highest elevation farms in Costa Rica, Santa Teresa was perfectly positioned to stand out.
In 2020, Roger passed the reins of daily operations to his son Alex Ureña, and the results have been remarkable. Alex brings a fresh, disciplined, and experimental approach — personally roasting, cupping, and evaluating every lot, while conducting cutting-edge varietal and processing trials. His relentless drive for improvement ensures Santa Teresa coffees continue to evolve, offering an ever-expanding range of exciting and distinctive profiles that captivate coffee lovers worldwide.
The Tarrazú region is famous for its coffee, representing over 35% of Costa Rica’s exports after two near-record harvests in recent years. For decades, most farmers sold their coffee to large cooperatives, where beans of all qualities were blended into a single regional product. But the rise of independent micro-mills like Santa Teresa has sparked a quality revolution — reestablishing Costa Rica as a global leader in premium coffee production.
Santa Teresa doesn’t just rely on tradition; it innovates. While the majority of Tarrazú farms grow mainly Caturra and Catuaí (making up over 96% of regional production), Roger and Alex have embraced diversity. In addition to their red Catuaí, they cultivate Geisha, SL-28, Ethiopian Heirlooms, Casiopea, Sudan Rume, Villalobos, Bourbon, Pacamara, and Typica — a carefully curated collection of varieties that allows them to explore the full potential of their land and unlock extraordinary cup profiles.
At Santa Teresa 2000, every bean tells a story of dedication, innovation, and the relentless pursuit of excellence. Whether you’re seeking complexity, clarity, or bold new flavors, you’ll find coffees here that set a new standard — not just for Tarrazú, but for the world.
Roast Info:
Best Consumed: 10-20 days post-roast date