Costa Rica El Otro Lado (250g)

Costa Rica El Otro Lado (250g)

€10,20
QTY.

Juicy and lingering. Guava, raspberry, mandarin, brown sugar and mango in the aromas and flavor. Juicy bright acidity. Creamy  and delicate at the same time. The sweet tart finish resonates with rose, jasmine and sweet vanilla notes.

1800 m

Catuai

El Otro Lado

Costa Rica

FARM: El Otro Lado

BEHIND PRODUCTION

Montero family lives in El Llano de La Piedra, between the towns of San Marcos and Santa Maria de Dota in the Tarrazu canton of Costa Rica. The micromill, Microbeneficio Don Eli, is located across the river from their home, fully equipped for processing fully Washed and Honey coffees and covered drying beds for Natural coffees as well. El Otro Lado is one of the family’s several farms that produces cherries transported to the mill for processing.

Carlos didn’t always have his own mill, however, the effort to create coffee processing capabilities on his own land, were part of Costa Rica’s “micromill revolution” and the result of the entire family’s hard work and dedication over many years. Carlos was motivated to take on this gargantuan task because of his family’s history working in coffee production and his own desire to put his family’s name on the final product.

LOCATION

The Tarrazú region lies in the high mountains of the southern Pacific region south of Costa Rica’s capital city of San Jose and is one of the most densely planted high altitude regions in Central America, with many farms at or above 2000 meters above sea level. It is locally known as “Zona de Los Santos” for the number of towns with “San” or “Santa” in their names. Tarrazú’s climate is characterized by two well-defined seasons; the rainy season lasting seven months (May through November) and the dry season (December through April). This encourages uniform coffee blossoming. On average, precipitation is between 2,400 millimeters (94.5 inches) per year, with an average annual temperature of 19°C (66.2°F)

We got to know El Otro Lado Tarrazu via Ally Coffee. Ally’s Company backgrounds and expertise in coffee empower so as to build an open community around inspiration, knowledge, and guidance. They believe this is the only way to improve both the product and the experience at every step. Their ambition is to continue to build Ally on foundations of shared value and mutual reward and make coffee a global model for business.

About El Otro Lado

PRODUCER:Montero family

TERROIR:Tarrazu

ALTITUDE:1800 m

PROCESS:Washed

ARRIVED IN:30kg Boxes

VARIETIES:Catuai

AROMA:Guava, Brown Sugar

FLAVOR:Rose, Raspberry, Mandarin

BODY:Creamy

FINISH:Vanilla

The Montero family has been farming coffee for four generations; the legacy begins with Rafael Montero and Emilia Picado. Their son Eli Montero would work throughout his life in coffee, as would his son, Carlos Montero. Today, two of Carlos’ children, Jacob and Marianela, are involved in coffee both on and off the farm. Carlos grew up watching his father struggle through the hard times that often befall smallholder farmers and set out to create opportunities for himself as well as his family’s farm.

In 1971, Carlos participated in a high school exchange program in San Diego, California. He gained experiences and friendships that remain with him to this day and shaped his approach to coffee production. Carlos later lived and worked in New Jersey, becoming fluent in English, and also traveled to Europe to experience the continent’s history and culture. Carlos treasures these experiences abroad and his favorite aspect of working in coffee is the connections he makes with people from all over the world. He loves hosting coffee lovers from around the world and sharing his culture with his guests.

In the past, Carlos and his family produced coffee for the local coffee cooperative for over 20 years. During the harvest of 2014-2015, the Monteros took the risk of establishing their own micro mill to process the coffee they grew. This way, they could regulate their own coffee, focus on innovating processing methods, and ensure quality in each coffee bean. They transitioned to a mindset of quality over quantity, and today specialize in Honey and Natural processed coffees.