Costa Rica Jacob Montero

Coffee Story

The Montero Family are pioneers of the Micro Mill Revolution in Tarrazú Region. Carlos Montero has been growing coffee his whole life and comes from a long line of farmers. In 2014, he built the Don Elí wet mill, named after his father. Carlos was also instrumental in encouraging many other growers in the region to do the same. Today, his son Jacob leads the mill, having honed his passion for processing to a remarkable degree of detail.

Region & Farm

Region

Region Tarrazú lies in the central highlands of Costa Rica and is one of the most celebrated coffee regions in Central America. High altitude, cool nights, and rich volcanic soils create ideal conditions for slow cherry maturation and the development of complex, clean cup profiles. Don Elí is located in the subregion of El Llano de La Piedra, San Marcos, at 1,800 masl.

Farm

Tematica Farm — Chamaco Lot

Tematica farm is a place where science, nature, and coffee come together. The name reflects Carlos' vision of a space for sharing ideas across disciplines focused on environment, sustainable agriculture, and knowledge exchange. The Chamaco Lot itself has a remarkable history of its own. Carlos purchased this land from a man named Chamaco, who had not disturbed it since the 1970s. Unlike most farms in the area, the forest was never cleared to make way for coffee plantations. Many of the coffee trees on the farm were planted nearly 100 years ago and still grow under the natural forest canopy. Carlos uses no synthetic products whatsoever, as all materials come from byproducts of the same land.

Processing & Flavor

Varieties Catuaí & Heirloom

The cherries are collected by the same group of Indigenous Panamanians who have been working with Carlos for decades. After picking, the sacks of cherries are left to rest and naturally ferment overnight. The next day Jacob runs the coffee through the Penagos depulper, with all mucilage left on the beans. The coffee is then spread on raised drying beds in a thick layer and barely moved for the first two to three days, allowing the controlled fermentation to continue. Once the beans begin to dry, they are turned more frequently and spread into thinner layers. After approximately 15 to 18 days, the coffee is bagged and rested for a further 2 to 4 weeks.

The Taste Idea

" Coffees from the Montero family have long been among my favorites and hold a special meaning for me. I first met Carlos back in 2016 during a cupping and later met the rest of the Montero family on my trip to Costa Rica back in 2018. When profiling this coffee, I focused primarily on highlighting a prominent sweetness reminiscent of caramel, golden raisins, and sugar cane, paired with a gentle yellow kiwi acidity. As the cup cools, a yellow apple texture develops alongside a long fresh cocoa finish. A clean, sweet, and complex cup showcasing the very best of sustainable agriculture in Tarrazú. "

Jan Jim Huza - Head Roaster.

Details

Why You'll Love It

• Honey Reposado processing from one and only Montero family.
• Sweetness reminiscent of sugarcane and golden kiwi like acidity.
• Coffee grown among 100-year-old forest trees without any synthetic inputs.