Costa Rica Picado Montero (250gr)

Costa Rica Picado Montero (250gr)

€14,00 €17,50
QTY.

Discover the Costa Rica Picado Montero, a unique coffee from the Cordillera de Fuego, processed with Lactic Anaerobic fermentation. This 1750m altitude bean, featuring Catuai and Cattura varietals, delivers a creamy texture and a delightful profile of milk chocolate, peach, and apricot, with a lingering finish of honey and cinnamon.

1750 m

Catuai, Cattura

Picado Montero

Costa Rica

FARM: Picado Montero

BEHIND PRODUCTION
The Picado Montero coffee is a product of dedicated smallholder farmers in Costa Rica who employ advanced Lactic Anaerobic fermentation. This meticulous process, conducted in an oxygen-free environment, is designed to amplify the coffee's inherent sweetness and create a rich, creamy body. The careful selection and controlled fermentation of the Catuai and Cattura varietals are key to achieving its distinctive flavor profile.
LOCATION
This exceptional coffee is cultivated in the renowned Cordillera de Fuego region of Costa Rica, at an impressive altitude of 1750 meters. This prime location, blessed with rich volcanic soil and a cool, stable climate, provides the ideal conditions for growing complex and high-quality coffee beans.
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Costa Rica Picado Montero arrived to our roastery via EL CAFÉ, a company established in 2000 by Vasileios G. Anastasopoulos that is solely concerned in the coffee producing countries with discovering new coffee varieties on special farms.

Since then they supplie most of the largest coffee producing companies in Greece, by remaining as a dedicated green coffee import and trading company.

About Lactic Anaerobic Fermentation in Costa Rica Picado Montero

REGION:Costa Rica

TERROIR:Cordillera de Fuego

ALTITUDE:1750 m

PROCESS:Lactic Anaerobic Fermentation

ARRIVED IN:69kg Grain Pro bags

VARIETIES:Catuai, cattura

AROMA:Milk chocolate

FLAVOR:Creamy chocolate, peach, apricot

BODY:Creamy

FINISH:Honey, cinnamon

The coffee is a blend of Catuai and Cattura varietals, both highly regarded in Central American coffee cultivation for their quality and resilience. Catuai, a hybrid of Mundo Novo and Caturra, is known for its robust nature. Caturra, a mutation of Bourbon, offers excellent yields and a distinct cup profile. The Lactic Anaerobic process applied to these varietals is specifically chosen to enhance their natural sweetness and develop a pronounced creamy mouthfeel, resulting in the characteristic flavor notes of this coffee.