Monte Alto – Costa Rica

FRESH AND FRUITY CUP. TASTING NOTES OF MANDARIN, KIWI, AND PASSION FRUIT. INTENSE SWEETNESS AND HIGH ACIDITY, LIVELY AND BRIGHT. MEDIUM BODY. FRUITY, LINGERING AFTERTASTE WITH PLEASANT TROPICAL NOTES.

REGION: San Josè

FARMER: Gerardo Arias Camacho

FARM: Monte Alto

ALTITUDE: 1500/1800 masl

SPECIES: Arabica

VARIETY: Venecia

PROCESSING: Washed

After harvesting, the cherries are carefully sorted by ripeness and undergo a pre-fermentation stage. They are then depulped and left to ferment in an aerobic environment for 72 to 95 hours.

Once fermentation is complete, the coffee is washed to remove the mucilage residue and finally dried outdoors.

A controlled, extended process designed to promote the development of aromatic complexity while maintaining clarity and balance in the cup.

The variety: VENECIA

Originally from Costa Rica, Venecia is an Arabica variety selected for its good productivity and, above all, for its late-ripening fruit, an appealing trait in areas with longer harvest seasons.

A descendant of the Caturra variety, it can express a sweet, clean, and balanced profile in the cup, with pleasant aromatic complexity.

A lesser-known Costa Rican variety, capable of showing great elegance when cultivated and processed with care.

Ideal for: moka, espresso, filter coffee.                    Weight 250g