Dark chocolate, biscoff cookie, baking spices on the finish. Buttery body, smooth and sweet.
Coffee Specs
Lot Name
Monterrey
Producers
Carlos and Jacob Montero
Variety
Yellow and Red Catuai
Process
Red Honey. Freshly ripened fruit is harvested and transported to the wet mill, where it is left in a large, open-air ceramic tank for a "rest" period of 18 hours. It is then pulped with little water, with roughly 50% of the mucilage left intact on the seed. It was dried on a mix of patio and raised beds for an average of 15 days.
Harvest
Spring 2026
Country
Costa Rica
Region
El Llano de La Piedra, Zona de los Santos, Tarrazu
Altitude
1650masl
Drying Method
Raised Beds, 15 days
This Coffee Comes to You From...
El Llano de la Piedra, La Zona de Los Santos, Tarrazu, Costa Rica
