Flavour Description: Macademia, White Chocolate, Silky
Producer: Carlos Montero.
Region / Country: Costa Rica
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.
Carlos’ son, Jacob, does all the processing for their coffee. After Carlos makes the over 30 minute round trip over dirt roads to measure and pick up the extremely ripe cherries that his pickers skillfully select from El Llano lot--he drops them off on the other side of the river valley at their Don Eli micro wet mill for Jacob to do his magic. The cherries are dropped in the receiving tank and Jacob flips on their Penagos Eco-Pulping machine equipped with a mechanical demucilager at the end of it. Jacob carefully watches as all the cherries are moved through the machine with recycled water. The cherries are depulped and the demucilager is set to leave as much mucilage as possible in the parchment.
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.