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.
Tarrazù Costa Rica near to San Marcos
Cherries are pulped using a Penagos.
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.
Fully washed then soaked during night and laid in african beds