May Subscription - Shipping 18th May

PLACID [France] - Costa Rica FILTER [26/04]


Shipping from 6th May  


Produced by the Montero family at Valverde in the region of El llano de La Piedra, Costa Rica. 


Catuai and Caturra 




1500 - 2000 masl

Roast Profile


Tasting Notes

Notes of jasmine, honey, caramel, juicy body

Coffee Facts

Valverde is located on the southern hills of El llano de La Piedra, the small town where the Montero family lives. In the 80s, when Carlos and his father and Eli, bought their land together, this small town was empty. They started planting coffee there thanks to a loan from Coopedota, the cooperative of which Carlos is still a member. After a few years, Carlos and Eli were able to use the profits generated by their crops to repay the loan. When Carlos decided to focus on apple production on the land of La Pastora, Eli bequeathed his part of the land to Carlos' two brothers. Since then, Carlos has bought the land from his brothers and completely renovated La Pastora into a coffee production. Today, its plantation is 3 hectares, with mainly catuai seedlings. The specificities of the land, the shady environment obtained thanks to the plants of bananas, citrus fruits, and mangoes, give this plantation good conditions well obtain productive harvests and qualities. The valley completes the work of Carlos and his team, offering the right exposure to the sun, and the freshness necessary for planting coffee trees.


Once the ripe cherries are picked, Carlos takes them directly to the Don Eli mill where Jacob, his son, takes care of the cherry processing. The latter immediately places them to dry on raised beds. Jacob pays particular attention to the initial drying phase. During the first few days, the cherries are constantly moved in order to avoid excessive fermentation. After a week, when the cherries have begun the drying phase, Jacob moves them with a rake-like tool every hour during the day. It will take 22 days to a month, depending on the weather, for the coffee to dry and reach its optimal moisture content.

This year, Carlos and Jakob are proud to sort and grade their coffee themselves at the Tesoros del cafe, in the town of Cartago. The parchment is separated from the bean, then the coffee is sifted and classified by densities. Finally, the grains are passed several times through an electronic sorter before being packed and loaded at the port of Moin.