MONTE ALTO coffee combines the best of Costa Rican tradition with the modern concept of espresso. The Andraschko roastery, which has processed this 100% Arabica Red Catuai into a medium-dark espresso, has created a flavour profile full of contrasts - you'll find melon sweetness, buttery smoothness, tea-like fruit notes and a dark chocolate finish that adds depth and elegance to the cup. This unique combination of flavours will appeal to both lovers of sweeter notes and those looking for subtle bitterness and complexity in their espresso. The result is a coffee with mild acidity, creamy body and a long, balanced finish.
The beans come from the Tarrazu region, one of the most famous coffee regions in Costa Rica, located at altitudes of up to 2,000 metres above sea level. Specifically, the Monte Alto farm, which is dedicated not only to growing the coffee itself, but also to processing and trading it directly - all with an emphasis on ecology and ethical principles. The founders of the farm have over thirty years of experience and focus on selective micro-lotting with an emphasis on respect for nature and communities. The local microclimate and soil composition give the coffee plants ideal conditions for slow maturation, resulting in a rich array of flavours and aromas that develop beautifully in the espresso preparation.
The natural method (dry processing) is a traditional method in which the coffee cherries are dried whole - that is, with both the skin and the pulp. Drying takes place in the sun and lasts 2-4 weeks. After drying, the skin is mechanically removed, leaving only the green beans. The result is a full body, distinctive sweetness and fruity notes - often reminiscent of strawberries, tropical fruits or wine.