Café Monteverde is farmed between 1,100 and 1,400m adjacent to the Monteverde Cloud Forest by an association of 18 families with deep roots in agriculture and conservation.
This is the most popular milling process, where the pulp and mucilage are removed before drying. This process renders just the flavor of the bean.
The honey process keeps the cherry's honey layer (mucilage) during sun-drying. The sweetness of the mucilage soaks into the bean, resulting in a sweet and acidic coffee.
This is the most traditional milling process. The cherries dry in the full fruit, without removing the pulp. The beans absorb the complex fruity notes of the fruit, resulting in an intense and bright cup.
Light roast: Bright & acidic with high citrus notes (420 °F / 215 °C)
Medium roast: Balanced cup of flavor and acidity with a silky mouth feel (450 °F / 232 °C)
Dark roast: Bold, full-bodied, bitter dark chocolate notes (470 °F / 243 °C)
Café Monteverde is roasted in a Sivetz fluid-bed hot air roaster.