Flavour Description: Macadamia, Ethiopian Honey, White Chocolate.
Producer: Carlos Montero.
Region / Country: Costa Rica.
Varietal: Catuai.
Process: Honey Process.
Lot Name: El Llano.
El Llano lot is located on the southern hills of El Llano de la Piedra, which is the small town where the Montero family lives. It was initially empty when Carlos and his dad bought it together in the late 80’s. Once purchased, they started planting coffee there with a loan from CoopeDota where they were still members. After a number of years, Carlos and Eli were able to use the first few years of its harvest to pay back the loan. Beto and Juan-Eli (Carlos brothers) would help their father in his portion of the plantation and Carlos would take care of his own. When Carlos decided to begin focusing on producing apples at La Pastora--they split and Eli gave the land to Carlos’ brothers. Since Carlos completely renovated La Pastora to be a coffee field and began processing his own production he bought El Llano lot back from his brothers. Still today, the plantation is 3 hectares planted with Catuai trees. Great soil and shade from bananas, citrus, mangos, and poros gives this lot an advantage in long term health and cup results. The Pirris River Valley complements the strategy and work of the farmers providing just the right exposure to light and a consistent rejuvenating breeze.
Processing:
The sacks of cherries are brought to the wet mill and allowed to rest or ferment until the next day. That’s when Jacob takes over the process and puts the expertly picked coffee through the Penagos depulper. He chooses to leave all of the mucilage on the parchment which has already become a little darker and more red from leaving the cherries in the propylene bags overnight. Once separated from the fruit flesh or skin, the mucilage covered parchment is placed on raised drying beds in a thick layer. For the first 2 or 3 days the coffee is not moved too much - maybe 3 or 4 times during the day. Again, causing the mucilage to continue a controlled ferment and become darker in color. Once the parchment really starts to get dry it is moved more frequently and gets spread out into a thinner layer. After frequent moving/turning for approximately 15-18 days the coffee is ready to get bagged up (10-11% humidity) and rest in the parchment for 2-4 weeks.
Drying:
Once the coffee has been processed, sticky seeds with most of their mucilage on it are put out to dry on raised beds covered by a plastic canopy. The coffee is moved with a rake-like tool about every hour during the day and it takes roughly 15 days until the coffee is dried to its optimal moisture content.