Costa Rica - Monte Copey "El Alto" Yellow Honey Catuai

Origin

• 🇨🇷 Costa Rica· Tarrazú

Tasting notes

Character

• Bright
  30
• Sweet
  25
• Clean
  20

Roasted to order — ships within 1 week of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. An elegant yellow honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. Costa Rican single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. from the Dota Valley Costa Rica Monte Copey "El Alto" is a single origin coffee grown high in the Dota Valley of Tarrazu by the Navarro family. Processed as a yellow honey and roasted light for filter, it pours floral and refined, layered with dried fruit and berries. Built for pour-over and slow mornings at home. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Dried Fruit · Berries · Floral Elegant and refined in the cup, with a gentle, clean finish that keeps the florals and fruit front and centre. Coffee Details Origin Costa Rica Region Dota Valley, Tarrazu Farm Monte Copey ("El Alto", Tierra Prometida) Producer Enrique Navarro Porras and family VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Red CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. Processing Yellow Honey Altitude 1,900–2,000 masl Roast Level Light Tasting Notes Dried fruit & berries, floral, elegant About This Coffee Monte Copey sits high above the Dota Valley in Tarrazu, one of Costa Rica's most celebrated coffee regions. In 2009 brothers Enrique and Josue took over the family farms and set out to produce some of the finest coffee in the country, investing in a Penagos mechanical depulper and building 22 raised drying tables to lift the coffee off the ground and slow the drying for cleaner, more even results. The farm spans close to 20 hectares across five plots, with around 15 hectares under coffee. Every lot is kept separate by plot, variety, picking day and process. The same families have returned to pick here for two decades, trained to select only perfectly ripe cherries and hand-sort after harvest. Farming is sustainable — environmentally friendly fertilisers, no pesticides, and an annual soil analysis to keep the land healthy. This "El Alto" lot is a Red Catuai processed as a yellow honey, where the cherry is depulped but a portion of the sticky mucilage is left on the bean to dry. The result is a delicate, floral cup that holds its dried-fruit and berry character — a real expression of high-altitu