Costa Rica - Alfredo Monge

We've once again returned to what is quickly becoming one of our favourite origins to offer in our seasonal range, Costa Rica.

This time, we've gone for a single producer lot, from the farm, Finca El Cedral, produced by Alfredo Monge, whom owns multiple lots across the Tarrazu region now - his time at Finca El Cedral dating all the way back to the 1970's. It's fair to say that Alfredo knows his stuff. 

Alfredo's knowledge applies right across the farm, improving quality year-on-year, n particular, he has reduced fungal growth in his crop by applying natural produce such as calcium sulphate. Currently, all crop from Finca El Cedral is processed at the Roble Negro micromill, where in it is treated and processed via the red honey process. Operations at the mill include repurposing waste products into natural fertiliser and the reduction of waste of both water and electricity, making it a more eco-efficient facility.

The red honey process in lay-mans terms; is essentially an extended fermentation where in cherries are placed on shaded raised beds after pulping, allowing the mucilage the time to go sticky (like honey) and provide more fermentation and complex flavours to the green coffee, unlike the subtlety of a washed process, and the punch of a natural.

We love this offering for all brewing methods, but especially in the trusty stove-top (moka pot). Notes of Brown Sugar and Vanilla make this a total sweet and smooth crowdpleaser.

Process: Red Honey

Location: Finca El Cedral, Tarrazu

Altitude: 1800 MASL

Flavour Notes: Brown Sugar, Vanilla and Dark Chocolate

Roast Level: Medium

Varietal: Catuai