|Origin:||Tarrazu, Costa Rica|
|Producer:||Christian ‘Tito’ Monge Vargas|
|Process:||Red Honey Reposado|
Christian ‘Tito’ Monge comes from a farming family that have always dropped their coffee cherries to a local cooperative - CoopeTarrazu.
In 2015, Tito started his own processing station to fullfil his dream of processing his own harvest to the highest standards possible. Tito is focused on a farm management system that is in harmony with the environment, conducting regular soil analysis that provides a strong insight into the health of his coffee plants and surrounding environment. Our lot of Catuai has been processed in his unique ‘reposado’ style, that boosts distinct characteristics and sweetness of the coffee. This year, our coffee has notes of milk chocolate and passionfruit. The mouthfeel is rich.
Tito focusses on a ‘reposado’ step during processing: After the cherries are carefully hand-picked, he leaves the beans in cherry for 24-36 hours in a temperature controlled environment. Then, he pulps the rested cherries, leaving approximately 70% of the mucilage on the seed. The coffee is then dried on raised beds under direct sunlight for 12-15 days. Constant movement are part of the reason why this coffee tastes so clean.