Montero Family - Costa Rica, Tarrazu

STRUCTURED -  CHOCOLATE BISCUIT - PLUM

Variety: Catuai Processing: Honey Altitude: 1900 m.a.s.l. Harvested: March 2026 Taste notes: Balanced and creamy with notes of chocolate biscuit and ripe plum

Whole coffee beans roasted for filter. 

The Montero's have been producing coffee for three generations. Grandpa Eli was the first, followed by his son Carlos and his grandson Jacob. In Tarrazu, Carlos and his family are all about community. A lot of the neighbouring producers see them as visionaries and leaders of the Tarrazu specialty coffee movement and look to them for inspiration and advice, which Carlos is always happy to give.  We’ve even had the pleasure of hosting Carlos, Jacob and Marianela when they visited us in Gothenburg. This gave us the privilege to repay some of his family’s hospitality as well as spend some time together as well as show them our part of the coffee chain.

The Montero family produces this Catuai lot in the Tarrazu region of Costa Rica, a high-elevation area renowned for its distinct microclimates. Roasted by Morgon Coffee Roasters, this selection undergoes a honey process, a technique that balances the clarity of washed coffees with the sweetness often found in sun-dried cherries. By leaving a portion of the fruit mucilage on the bean during drying, producers can influence the final cup profile, which often results in enhanced body and sweetness. You can learn more about how these processing methods impact the final cup by exploring our technical guides.

In the cup, this coffee presents notes of chocolate biscuit and ripe plum. When evaluating these characteristics, it is helpful to reference a flavor wheel to better identify the nuances of the roast. This specific lot highlights the consistent quality associated with the Montero family’s work at 1900 masl.