Origin - Tarrazú and Tres Rio regions, Costa Rica
Producer - Various smallholder farms
Process - anaerobic honey
Elevation - 1200-1750masl
Variety - caturra, catuai
Flavor - baking spices, dark jams, hibiscus
The Montano Micro-mill, led by Juan Ramon, is a coffee station dedicated to innovation and experimentation within Costa Rica’s largest privately owned mill, Beneficio San Diego. Ripe cherries are picked and depulped, leaving a small amount of the mucilage intact. They are then sealed away in stainless steel tanks and fermented in an oxygen-free environment. This process adds complexity and accentuates fruit characteristics within the coffee.