Copy of Christian Monge


Copy of Christian Monge

Citron, prune mûre et baies rouges, belle viscosité.

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Cette année, nous n’avons pas eu le temps d’aller visiter Carlos Montero et sa famille mais nous leurs avons demandés en toute confiance de nous envoyer “quelque chose de bon”. Lorsque l’on connait la qualité de leur terroir ainsi que de leurs process, on peut leur réserver des lots les yeux fermés !

Ce lot provient donc de la ferme d’un homme très spécial. Nous avons rendu visite l’an dernier à Christian Monge, un agronome pas comme les autres. Christian croit sincèrement que l’on peut faire pousser du café sans ajouts de produits chimique. Il a donc décidé de s’acheter des terres sur La Pastora et d’essayer d’y cultiver son café à sa manière.


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.



1900 masl
Tarrazù Costa Rica near to San Marcos


February 2019




Christian Monge


Don Eli



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