Finca Tematica – Costa Rica

16,00 49,90 

Producer: Carlos Montero

Region: Tarrazú

Variety: Catuai

Altitude: 1400 meters

Harvest: December–February 2021

Fermentation: White Honey

Taste Notes: Lime, Almond, Caramel, White Peach

Whole Beans Roasted For Filter

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The Coffee Story

The Montero family lives in El Llano de La Piedra, between the towns of San Marcos and Santa Maria de Dota in the Tarrazú canton of Costa Rica. The family’s micromill, Microbeneficio Don Eli, is equipped to process Washed, Honey, and Natural coffees from the family’s nearby farms. One of these farms, Finca Tematica, surrounds the micromill located just across the river from the family’s home. The Monteros receives visitors year-round, many of them school groups from different parts of the world. Finca Tematica serves as an educational farm, showing coffee professionals, students, and tourists the process of coffee production from seedlings in the nursery through post-harvest processing at Don Eli.

The Monteros has been farming coffee for four generations. The legacy begins with Rafael Montero and Emilia Picado, who would pass the tradition to their son Eli Montero. Eli would go on to share the legacy with Carlos, and today two of Carlos’ children, Jacob and Marianela, are involved in coffee both on and off the farm.
Despite this long history in coffee production, Carlos has not always had his own mill. He and his family produced coffee for the local coffee cooperative for over 20 years. During the harvest of 2014–15, the Monteros took the risk of establishing their own micromill. Having their own mill would ensure that they could regulate their own coffee, focus on processing innovation, and ensure the quality of each lot. Microbeneficio Don Eli was part of Costa Rica’s “micromill revolution,” and the result of the entire family’s hard work and dedication. Starting a micromill was a gargantuan task, but Carlos was motivated by his family’s legacy and his desire to put his family’s name on the final product of their labor.

In 1971, Carlos participated in a high school exchange program in San Diego, California. He gained experiences and friendships that remain with him to this day and informed his approach to coffee production. Carlos later lived and worked in New Jersey, becoming fluent in English, and also traveled to Europe to experience the continent’s history and culture. Carlos treasures these experiences abroad and his favorite aspect of working in coffee is the connections he makes with people from all over the world. He loves hosting coffee lovers from across the globe and sharing his culture with his guests.

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