Finca La Montana (owned by farmer Jorge Gutierrez Jimenez), is a small estate in Tarrazu which has been growing coffee since 2001 but really is just a small family farm. This experiment of a natural processed coffee was limited to a microlot of 8 bags.
It is uncommon to get a dry processed coffee like this out of Costa Rica, which usually only exports washed process beans and sometimes honey processed.
This coffee has really heavy body for a washed processed coffee, which is nice. It starts out with a fruity aroma, and the initial sip tastes like brown sugar and molasses, which quickly turns into sweetness of cherry and strawberry. There are no off-tastes or fermented tastes or earthiness, which is always a danger when experimenting with dry processing.
It is not as fruity as an Ethiopia coffee, but it's definitely fruity enough to get your attention. You can mindlessly sip this and fail to notice how intense the flavors are. It really has a lot of sweetness and is enjoyable to drink with great flavor.
We are roasting this lightly and carefully. However, it gets a little bit longer of a roast than an Ethiopia. We give it about 20 extra seconds -- 4 extra degrees -- over a natural processed Ethiopian. Anything less than that has a raw taste that is strange and off-putting. Roasting this just into the 2nd cracks is a very nice choice for espresso.
US Arrival June 2020
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