Alex Ureña • White-Honey-Processed SL-28

$47.10

from Santa Teresa 2000 grown at 2000masl in Los Santos Tarrazu with notes of peach, green tea and dark chocolate

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16oz Bag
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Alex Ureña • White-Honey-Processed SL-28

12oz Bag / Whole Bean

$47.10

Quick Guide

What is this coffee?

"This coffee has a peachy fruitiness with a light, tea-like body. I really enjoy how balanced it is. Bright without being overly acidic, with subtle chocolate notes on the finish. Its elegant profile makes each sip inviting and leaves you wanting another. If you're looking to explore more fruit-forward coffees, this is a great place to start. I especially enjoy it iced, perfect for the summer heat."

-Sarah

Processing Method

Honey Process- Honey processing creates coffee's sweetest profiles by drying beans with sticky mucilage intact. From white honey's delicate notes to black honey's wine-like complexity, this method balances washed clarity with natural fruitiness for uniquely sweet cups.

Country

Costa Rica- Costa Rica's commitment to coffee excellence is unmatched. Point in fact: they once had a country-wide ban on the production of Robusta (a coffee plant that produces lower-quality coffee) and grew only Arabica for thirty years. This commitment has paid off on the global stage, as Costa Rican coffee has become widely known for its bright, clean, beautiful cups.

Altitude

2000masl - Altitude is typically correlative to the potential complexity of a coffee bean. The higher in altitude the coffee is grown, the denser the bean will be, resulting in a more dynamic cupping experience.

Classification

Black Label- Black labels are the best coffees we can find period. Whether it’s a hyper-limited crop or an auction lot, we do not let cost be a prohibiting factor in our search for the finest coffees in the world.

Variety(s)

SL-28

All about the coffee

Meet Alex Ureña •

In the spring of 2025, Grant, Jonathan, and I spent close to a week in Costa Rica with Perry and the team from Selva Coffee visiting farms in the Tarrazú region. One of those days we spent with Alex Ureña, touring his family's operation at Santa Teresa 2000 in the Los Santos area of Tarrazú. We also got to meet his father Roger briefly during the trip. This wasn't just a son doing his dad's job, this was a son who had grown to love an industry that his dad was also a part of.

Learn More About Alex Ureña

• SL-28

What exactly is SL-28, and why does seeing those four characters on a coffee label spark excitement among many coffee consumers? From its origins nearly a century ago to the distinctive flavors it brings to the cup today, here’s why SL-28 continues to captivate the specialty coffee world.

Meet SL-28: One of Coffee's Most Celebrated Varieties

Honey Process •

Honey processing creates coffee's sweetest profiles by drying the beans with the sticky mucilage intact. From white honey's delicate notes to black honey's wine-like complexity, this method balances washed clarity with natural fruitiness for uniquely sweet cups.

In honey processing, some or all of the fruit layer surrounding the coffee bean is left on as it dries. White honey means most of that fruit has been removed, leaving just enough to add sweetness without overwhelming the cup. At most farms, that's a careful balancing act. At Santa Teresa 2000, Alex told us the elevation does a lot of the work for him. At 2,100 meters, the cold nights slow drying and oxidation down naturally, and white honey is basically what all their coffee becomes unless he intentionally pushes it toward a red or yellow honey. The climate that makes his farm one of the hardest to get to is the same thing that makes his coffee taste the way it does.

Honey Process

Costa Rica

Costa Rica knows what it takes to produce high-quality beans and has been doing so for over 200 years. Rich volcanic soil and diverse terrain create bright, clean cups ranging from Tarrazú's bold aromas to Occidental's fruity peach notes. But it's their cutting-edge research in coffee that really sets Costa Rica apart from the rest.

Coffee Terroir Guide: Costa Rica's 200 Years of Excellence in Coffee