Muscovado sweetness, caramel popcorn, raisin and lemon zest notes, malic apple highlights. Dark roasts are delicious, dense with chocolate bittersweets and dark fruit hints. City to Full City+. Good for espresso.
|Region||Santa Rosa, Leon Cortes, Tarrazu|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||July 2020 Arrival|
|Bag size||46 KG|
|Cultivar Detail||Caturra, Catuai|
|Appearance||.4 d/300gr, 16-18 Screen|
|Roast Recommendations||City to Full City+|
|Recommended for Espresso||Yes|
Monte Alto comes from one of the coffee plots planted adjacent to the Don Lito micro-mill in Tarrazu. The Don Lito mill was started by Don Armando, a fourth generation coffee grower who was raised working his family farms in the Santa Rosa micro-region of Leon Cortes, Tarrazu. He processes the coffee from his own farm as well as from his extended family and neighbors. This particular lot we're calling "Monte Alto" - as it is high up on the mountain - actually comes from a farm called "Santa Rosa", named after the town name. It is run by farmer Bernan Ureña and is planted at 1900 meters above sea level in mostly Catuaí.
The dry fragrance has some spiced fruit smells like cinnamon and dried fig, sweetened by something like raw sugar in smell. The wet aromatics remind me of sundae toppings in a well, the crust is so sweet with a smell of caramel and butterscotch sauces, and a buttery sweetness that brings to mind a Butterfinger center (or have if you know what a Chico Stick is). The brewed coffee has a muscovado-like sweetness at City and City+ roast level that cools to flavors of caramel-coated popcorn. Acidity is moderate and has a malic quality to it, like red apple. I taste hints of raisin and the bittering tart side of lemon zest in light roasts too. My dark roast went a few seconds into 2nd Crack and was so bodied and dense with chocolate bittersweets. But that's not all. Monte Alto has a nice, rounded mouthfeel at Full City+ and while roast tones are the focus, the cup pulls out a juicy quality that alludes to plum and grape.