producer

Roberto's commitment to organic farming goes hand in hand with his commitment to his community. La Amistad's proximity to the Panamanian border has attracted many of that country's indigenous people, who come to the farm during the harvest season with their entire families. Roberto ensures that their needs are met by providing housing and free access to medical care for seasonal pickers. Roberto is also proud to be able to offer over 100 full-time jobs to his neighbors in Las Mellizas, not only in coffee growing, but also in the dried fruit farm he runs year-round in La Amistad.

Remarkably, 97% of the land purchased by Roberto Montero's grandfather in the early 1900s has been dedicated to forest conservation. In fact, 6,000 of the original 10,000 hectares have been ceded back to the Costa Rican government for the preservation of La Amistad International Park, Central America's largest nature reserve. Of the 4,000 hectares remaining in the possession of this third-generation coffee producer, Montero has dedicated 300 hectares to organic coffee production, and most of the rest is wooded and teeming with wildlife.

process

Washed coffee processing involves fermenting and then washing the beans to remove the mucilage. This process produces a clear, bright cup, revealing the coffee's natural acidity and fruity notes, while offering a pure, balanced flavor profile.

profile

To taste a coffee with Caturra and Catuai beans is an exquisite sensory experience. From the very first sip, a lively lime aroma awakens your taste buds, quickly followed by the fruity sweetness of apricot. A creamy note of peanut butter envelops the palate, harmonized by a sweet touch of brown sugar. The whole melts into a smooth, balanced finish, offering a cup rich in flavour and nuance.