Christian Monge

Christian-Monge-1kg-naked.png
Christian-Monge-1kg-naked.png

Lemon, ripe plum and red berries, good viscosity.

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This year we didn’t had time to visit Carlos Montero and his family but we decided to buy a lot from them and when you know the quality of their coffees you almost don’t need to cup the lots you just have to ask for something good and you’ll have it !

This lot comes from a very special man. We visited Christian Monge, an agronomist like no other in the area. Christian Monge believe that we can do coffee without any chemical treatment. So he decided to buy some lands and farm it himself.

He work on his farm during his time off with only his hands and his “machete”. He works with an old method : the terrace.

He plough the soil with his machete to cut weeds and to form stairs where every rows of coffee tree stays. It gives an incredible soft soil where tons of microorganism lives. He grows avocados, bananas and many other trees to have good shadow. He even transplant different botanical varieties to have fast growing trees.

We really loved the way he see the specialty coffee farming and we decided to buy a lot from him this year.

It’s a catuai processed by Jacob and his father Carlos Montero in a traditional washed process.

 
 
 
 
 
 

LOCATION

1900 masl
Tarrazù Costa Rica near to San Marcos

HARVEST

February 2019

CULTIVAR

Catuai

FARM

Christian Monge

STATION

Don Eli

 

PULP PROCESSING

Cherries are pulped using a Penagos.

DRYING

Coffees as parchment are dried on raised beds for two weeks under a small green house. Coffees are agitated once in a while to keep an even drying.

PROCESS

Fully washed then soaked during night and laid in african beds