Region: Tarrazu, Costa Rica

Farm: El Llano

Varietal: Red catuai

Altitude: 1500-1600 masl

from 13.00
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Anibal Red Honey comes to us from Carlos Montero and his family in Tarrazu, Costa Rica. They operate two farms, and process all of the coffee through a micro-mill they’ve named Don Eli after Carlos’s late father, Don Eli Montego. Now in its third generation of coffee farmers, the Montero family branched out into producing speciality grade coffee in the 2014/2015 harvest, a risky move that has already paid great dividends. Carlos’s goal was to achieve a better regulation of his coffee but also to brancg into more innovative processing methods. In so doing, they left behind the mass production concept they’d followed in the past, trading it in for a “quality over quantity” mindset. He’s also be working to institute sustainable practices in his farms, working towards organic certifcation for his whole farm while running a single nano lot that has been chemical-free for years.

While Carlos oversees soil quality and cherry selection, his son Jacob oversees the wet-milling and depupling processes, key components in the production of quality honey processed coffees. The two daughters, Mariajose and Marianela are also closely involved with the farm. Mariajose is only 17 but tends to the African drying beds, monitoring moisture levels and raking the beans hourly. Marianela, on the other hand, handles the logistics and shipping and is currently working to assist other farmers in their regions to access the speciality coffee market. Red Honey Process: Anibal Red Honey is created by depulpling and washing the cherries, while leaving about seventy percent of the mucilage behind. The beans are then left in a thin layer on raised beds to dry for between 15 and 20 days.