Romario Umaña – Costa Rica – Natural
17,00€ – 62,00€ VAT included
 | Brewing method: Filter & Espresso |
 | Cupping notes: Plum, banana, white chocolate |
 | Process: Natural |
 | Varietal 100% Arabica: Red Catuaí |
 | SCA Score: 88 |
 | Producer/s: Romario Umaña |
 | Region: Tarrazú |
 | Altitude: 1900m. |
 | Harvest: 2024 |
- Description
- Additional information
- Shipping
- Meet the producer
- IneffablePoints
- Cold Brew Recipe
- Espresso Recipe
Finca El Centro is located in a micro-region of Tarrazú called Canet, at the top of La Cruz mountain, where the combination of climate and soil is ideal for growing specialty coffee.
Romario Umaña is the second generation on the farm, where his father planted the two hectares that make up the farm with Catuaí Rojo in the mid-1990s.
The entire family is responsible for keeping the coffee plants healthy and well-fertilized while also applying environmentally friendly practices.
This natural process lot is dried on raised beds for 22 days, during which it is constantly moved and monitored.
This is the fourth consecutive year we’ve worked with Romario, and we couldn't be happier with the results and the feedback we’ve received.
Additional information
| Weight | N/A |
|---|---|
| Whole bean-Ground: | Whole bean, Ground for French Press, Ground for Cold Brew, Ground for AeroPress, Ground for V60, Ground for Chemex, Ground for Moka Pot, Ground for Espresso |
| Pack size: | 250 gr., 1 kg. |
| Brand: | Ineffable Coffee |
| Filter-Espresso | Filter & Espresso |
| Preparation: | Filter Chemex, Filter V60, French Press, Behmor / Moccamaster, Espresso, Superautomatic, Italian Moka, AeroPress, Filter coffee machine |
| Flavour profile: | Fruity, complex, medium acidity |
| Process: | Natural |
Spain (Mainland), Balearic Islands & Portugal
- Free shipping for orders above 40€ for Spain (mainland), Balearic Islands & Portugal
- For orders below 40€, shipping cost is 4€.
- We will not ship at all to the Canary Islands, Ceuta, Melilla and Gibraltar.
- You will receive tracking via email for all shipments.
- Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
- National and/or regional public holidays may affect estimated delivery times.
- Delivery to mainland Spain in 24/48 hours, M-F.
- Delivery to Balearic Islands in 3/5 days, M-F.
- Delivery to Portugal in 3/5 days, M-F.
Europe
- Free shipping for orders over 99€ including coffee and some small accessories.
- Countries included: Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, France, Finland, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Monaco, Netherlands, Poland, Romania, Slovakia, Slovenia and Sweden.
- For orders below 99€, the shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
- Delivery in 4/7 days, M-F.
- You will receive tracking via email for all shipments.
- Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
- National and/or regional public holidays may affect estimated delivery times.
- We will not ship at all to the United Kingdom, Switzerland, the USA or any other third country.
Sweet and tropical natural processed coffee by Romario Umaña
Romario Umaña founded his own washing station to process coffee from his farm in 2019, under the name Umacor.
Umacor is a conjunction of the name of his mother and his father (Umana + Cordero).
Romario’s farm and the washing station are located in the town of San Marco de Tarrazu, belonging to the homonymous district of Costa Rica.
From commercial coffee to specialty coffee
Romario’s grandfather cultivated and processed coffee and his father worked for many years on different plantations until he raised enough money to buy his own micro-plantation.
Romario grew up helping his father and grandfather when he was not studying or cycling in the mountainous region of Tarrazu.
During all this time the family took their coffee to local cooperatives to be processed or sold to multinational washing stations, where it was mixed with other conventional coffees.
In Costa Rica, families are very close and Romario’s cousins started their own micro-mill.
Romario and his siblings spent a lot of time there learning the whole coffee process hands-on.
In 2019, Romario developed a plan to establish his own micro-mill and presented it to his family.
Romario explained to his family that, with all the accumulated knowledge about coffee cultivation and having their own micro-mill they could obtain a better quality coffee and for which they could obtain a better price.
Having control of the coffee, from the seed to the bag to sell, allows a quality control and traceability that ensures its quality.
Essentially, they went from growing good coffee that was lost in large batches to growing specialty coffee that they themselves planted, picked, processed, and sold.
The result is an exceptional coffee.
The beginning of Umacor
Umacor started out very simply. The Tarrazu region has become a hub of micro plantations and washing stations that have created a specialty coffee ecosystem with excellent results.
Umacor has a simple but effective washing and processing system.
They have several siphons where the coffee is deposited once collected, several washing tanks and beds for drying.
At this time, the whole process is done manually, since the installation of mechanical systems requires electricity, something difficult to access in this region and is more expensive.
Romario and his family intend to improve and mechanize some parts of the process, but the fact that for now everything is done manually does not detract from the quality of the coffee, on the contrary.
This is possible because the first own production which they processed was in 2020 and relatively small, 10 bags. Which has now been increased to 20 in the 2022 harvest.
Processing
Once the coffee is harvested, it is dropped into the receiving siphons and then to a simple floating system they built to remove light, underripe fruit and other foreign elements.
The cherries are then placed on elevated drying beds in a thin layer.
They make sure to move and turn the fruit frequently during the drying process that usually takes about 22 days to reach the optimum humidity.
This leads to a very clean, natural processed coffee.
The resulting coffee is very fruity, but due to the natural qualities of the plant and the soil, since it hardly undergoes fermentation.
Tarrazu, a unique place for growing coffee
All the coffees from this region, at the base of La Cruz mountain, have an exceptional quality year after year. This is due to the microclimate of this region, the quality of the land and the know-how of the coffee growers.
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This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.
Recipe and equipment:
- Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
- Grind size: Comandante 16 clicks.
- Water 600gr/ml at room temperature.
- Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
- Mesh or silk.
- Glass container (preferably with a lid).
- Let it rest for 22 hours (in the fridge).
The way to make cold brew:
- Grind the coffee with a medium grind. Comandante 16 clicks.
- Pour the coffee directly into the mesh.
- Introduce the mesh in the glass container.
- Pour the water into the container through the mesh with the coffee.
- Swirl to wet all the coffee.
- Cover the container.
- Let it rest for 22 hours in the fridge (beware of strong odors!).
- When complete remove the mesh with the coffee and it will be ready.
- Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
- Keep it refrigerated.
- This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).
This is the most current recipe available. It is important to note that this recipe serves as a reference and in fact there are a bunch of variables which influence the final espresso in your cup: from the state of your machine and grinder, the water that you use, the rest and conservation of your coffee beans, to the atmospheric temperature and pressure, etc, and therefore, you might have to tweak the recipe to be able to find a juicy and balanced espresso with your specific set up.
Recipe:
- Ratio: 1:2.2
- Weight: 18gr
- Yield: 38gr
- Time: 30-36s
Variables:
- Best resting time: over 2 weeks
- Temperature: 94
- Pressure: 6 bars
- Preinfussion: No
- Water Composition: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)
Machine & equipment used for this recipe:
- Espresso machine: La Marzocco KB90 2G
- Grinder: Mythos 2
- Basket: 22gr VST ridgeless
- Extras: Barista Hustle WDT, Push Tamper (Flat, 100% level)