Established in 2014, La Chumeca represents the fourth generation of the Ureña family’s coffee legacy in Tarrazú, where Martín Ureña Quirós blends ancestral wisdom with innovative thinking. They cultivate coffee under diverse fruit trees, figs, bananas, and more, creating a resilient ecosystem while using anaerobic fermentation and natural processing to minimize water use and create unique flavor profiles. Nothing goes to waste here: cascara becomes compost to enrich the soil, and they’ve even crafted coffee beer, wine, and tea from the cherry husks. Their immersive coffee tours share this passion for regenerative agriculture, proving that deep respect for the land leads to both exceptional coffee and thriving farm ecosystems.