Description
A great new family farm production Costa Rican. The Tarrazu cup profiles are what most think of when thinking Costa coffee. That classic more floral acidity balancing with wonderful chocolaty tones.
La Montana is run by 2 sisters, Daniela and Tatiana Gutierrez. They inherited a love of coffee from their father, Jorge. Learning barista skills and an appreciation of specialty coffee helps them produce a high quality crop.
in 2009 Jorge and Ivannia Gutierrez decided to invest in and install their own micro-mill, La Montaña Tarrazu. They felt a micro mill of their own would add value to their already amazing coffee as well as the ability to control all factors of processing to increase their quality. Currently Daniela, Don Jorge and Ivannia’s daughter is in charge of the processing and managing the sale of their coffees. Washed, honey and natural process are the three they specialize in and currently working with other varietals to experiment with different profiles.
Tasting Notes: A very clean classically toned Tarrazu cup. Lighter roasts are a little lemony with good floral qualities and very little earthy or grassy tones; a good sign of higher quality beans. While it is super hot, a bit front loaded on the floral side but as it cools you can pick up hints of a nutty and chocolaty factor. A longer setup helps balance those lighter roasts. Medium roasts build the darker tones nicely and add a little body to the cup also reducing the lemony acidity to just a hint, a great roast point for most. Darker roasts work nicely, still retains a little floral especially in the aromatics, much more bitter-sweet chocolaty tones with a lingering smoky finish.
Roasting Notes: A tasty cup from light to dark, a bit of acidity at light roast points which some will want to avoid. Almost everyone will like it from the medium to dark roasts, very clean and chocolaty. Central American coffees like this are generally what folks think of as that classic “coffee” taste, not exotic like a Kenyan or Ethiopian but very tasty.
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