Roger Ureña Hidalgo was introduced to coffee growing at the early age of 15 and has since made it his life’s work to produce high-quality coffees in Costa Rica. In the 40 years since, he’s learned the ins and outs of the coffee-producing industry, growing his business to now include 10 farms and his very own wet mill, Santa Teresa 2000, where he produces some of the finest coffee in Costa Rica.
White honey-processed coffees tend to be mechanically washed, leaving minimal mucilage around the bean (80-100% removed). The mucilage is sweet and golden brown like honey which is where we get the name of the process. Then, they are transferred to raised beds to dry for a period of weeks. The rules can vary from farm to farm, but it blends aspects of the washed and natural processes to form a unique experience in the cup.