Wild Roots

From the Ureña Rojas family in Chirripó comes this vibrant and sweet single-origin. It's a testament to the wild, untouched spirit of the region.

NOTES: STRAWBERRY, CANE SUGAR & PECANS

PROCESS: NATURAL

ALTITUDE: 1300 - 1825 M.A.S.L.

VARIETY: CATURRA & CATUAI 

ROASTED FOR: FILTER & ESPRESSO

WILD ROOTS: Entangled Harmony

The name Wild Roots speaks to the profound connection between the Ureña Rojas family and the untouched, rugged landscape of Chirripó. The coffee grown here is fueled by the same energy that sustains the massive root systems of the surrounding tropical forests, deeply anchored in the unique soil. It honors the long-standing lineage of the Ureña Rojas family, whose knowledge is rooted in these highlands, allowing them to draw exceptional quality from the land while preserving its wild, natural spirit.

THE ORIGIN

This micro-lot is grown on the family-run El Higuerón farm, located in the highly esteemed Chirripó region of Pérez Zeledón, Costa Rica. This region is known for its steep slopes and complex, nutrient-rich soil. The name Chirripó, meaning "land of eternal waters" or "land of small river" in the indigenous Cabecar language, speaks to the abundant water resources and lush environment that nourish the coffee. The farm is managed by the Ureña Rojas family, who specialize in meticulously handled micro-lots, capitalizing on the altitude and climate to achieve distinctive clarity and complexity.

THE PROCESS

This lot was crafted using the high-risk, high-reward Natural process. After harvest, the whole cherries were dried slowly with the fruit intact, allowing the sugars to infuse the seed. This technique is challenging to execute cleanly in Costa Rica’s often humid climate, but when managed perfectly—as it is at El Higuerón—it results in a cup of profound sweetness and clarity. The process directly concentrates the fruit flavor, elevating the bright, complex notes like Strawberry and leaving a clean, sugary sweetness akin to Cane Sugar.

THE VARIETY

This lot features a blend of two classic Central American varietals: Caturra and Catuai. Both are descendants of the Bourbon variety, prized for their quality and sweetness. The Caturra provides complexity and balanced acidity, while the Catuai (meaning "Very Good" in the indigenous Tupi dialect) contributes structure and body. Grown at altitudes between 1,300 and 1,825 M.A.S.L., these two varieties work together to produce a balanced, versatile coffee that is equally delicious prepared as a bright filter brew or a rich, sweet espresso shot.