About This Coffee
The Montero Family have been visionaries, pioneers, and game changers in the Micro Mill Revolution in Tarrazú, Costa Rica. Carlos Montero has been growing coffee his whole life and comes from a long line of farmers. Since purchasing the land in the early 2010's, Carlos has built both a wet mill and dry mill. The wet mill is named Don Eli, after his father. Unlike other farms in the area, these coffee trees have been planted among the indigenous growth that has always resided there, many of which were planted nearly 100 years ago. Until today you can see those same tall, strong, and low yielding plants growing under the canopy of the natural forest. As time went on, Carlos added plants where he could - experimenting with a few other varieties like Catuai, Mundo Novo, Yellow Bourbon, Ethiopian Lineages, and others. In the White Honey process, the wet mill receives the fresh fruit and lets it rest in tiled tanks overnight. Early the next morning the coffee is put through the equipment which sorts, pulps, and mechanically demucilages the seeds. There is only a very small amount of mucilage still intact on the parchment which makes this like a semi-washed process. The coffee is put directly on raised drying beds and frequently moved every day for 10-12 days until reaching optimal moisture content.
Flavor Profile
Coffee Details
- Type
- Single Origin
- Process
- Honey
- Origin
- 🇨🇷 San José Province, Tarrazú, Costa Rica
- Varieties
- Catuai
- Altitude
- 1,700m