SAN PABLO

Micro-Beneficio La Chumeca, a family-run specialty coffee project founded in 2014 by fourth-generation producer Martín Ureña and his sons, crafts exceptional natural microlots through innovative fermentation and meticulous sun-drying on raised beds. 
Their philosophy centers on quality and sustainability—using only precise control of temperature, time, pH, Brix, and oxygen to reveal each coffee’s true character. One standout example is Variety H17, a cross between Catuai and Ethiopian landrace e521, which undergoes Process 777, a Double Anaerobic Fermentation that amplifies its vibrant fruit and floral complexity for an unforgettable cup.