Café Monteverde Miel

Origin

• 🇨🇷 Costa Rica

Tasting notes

Character

• Comforting
  20

Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Brown Sugar, Honeysuckle, Pie Cherry Roast: Medium Grown in the cloud forest of Monteverde, Costa Rica, this coffee thrives in cool temperatures beneath the naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. canopy of shade trees. The diverse climate allows the coffee to ripen slowly, developing flavors that exhibit and represent quality. After the coffee is selectively handpicked, it is then “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.” processed at the Santa Elena Beneficio. The honey process is a method in which the outer skin of the cherry is removed, and the coffee is dried in a sticky honeylike layer, known as mucilage. As the beans dry, the varied amounts of mucilage surrounding the bean ultimately influence the sweetness and fruity undertones of the coffee. Since 1989, Montana Coffee Traders has purchased Monteverde coffee direct from farmers, always at a premium price regardless of the market, as part of our commitment to the long-term success of the farm. This coffee directly supports the community in Monteverde, enabling them to invest in social programs, environmental initiatives, and local projects. Always Fair and Direct. Learn more about Cafe Monteverde here .