Costa Rica Finca Monte Alto

TASTING NOTES:

Melon, butter, fruit tea, dark chocolate

ROAST:

Medium Light

COFFEE PROFILE:

Cultivated at high elevations in Costa Rica's Tarrazú region, this Red Caturai Natural showcases the expertise of Cafe Directo's three-decade legacy. The Arias family's meticulous processing methods highlight the bean's distinctive profile while maintaining their commitment to environmental harmony and ethical trade practices. This exceptional microlot exemplifies the superior quality that has made Finca Monte Alto renowned among specialty coffee connoisseurs.

Finca Monte Alto, managed by the family-run Cafe Directo since 2013, is committed to producing exceptional Costa Rican Tarrazú coffees while respecting the environment. Founded by Gerardo and Jennifer Arias, the farm emphasizes fair and ethical trade to support community growth. With over 30 years of expertise, they craft specialty micro lots using diverse processing methods like natural, honey, anaerobic, and washed. Situated at elevations reaching 2,000 meters, Monte Alto’s high-altitude location ensures a richly complex Arabica coffee experience.

The History of Costa Rican coffee.

Costa Rican coffee has a rich history dating back to 1779. Within five decades, it surpassed all other crops in revenue. By the 1830s, production exceeded the capacity of ships heading south, yet there was little infrastructure to transport green coffee to Costa Rica’s east coast, despite London being just 5,000 miles away. These logistical challenges caught the attention of shipping entrepreneur William Le Lacheur, who arrived in Puntarenas on Christmas Day, 1841, aboard The Monarch. This marked the start of a fruitful partnership, with one 1843 voyage to London carrying over half a million pounds of Costa Rican coffee.

The Process

This Red Caturai Natural from Finca Monte Alto represents Costa Rica's rich coffee heritage, dating back to 1779. The country's coffee industry flourished rapidly, becoming its primary export by the early 19th century despite significant logistical challenges. The historic intervention of William Le Lacheur in 1841 revolutionized Costa Rican coffee distribution, establishing vital trade routes to European markets. Today's Monte Alto exemplifies the continued excellence of Costa Rican specialty coffee, showcasing the distinctive characteristics that have made these beans sought after by discerning coffee enthusiasts worldwide.

This lot is naturally processed on patios and raised beds, starting with handpicking only the ripest cherries. Through flotation, the densest, top-quality cherries are separated for drying. They are then carefully dried on raised beds for around 30 days, ensuring optimal flavor development. After drying, the beans rest in a cool, dry place before undergoing hulling, grading, sorting, and packaging, guaranteeing premium quality ready for export.