Sweet, Medium Body


Wild honey, nectarine, raspberry

ORIGIN: Costa Rica
PRODUCER: Carlos Montero
PROCESSING: white honey
ALTITUDE: 1990-2000 m

From 15,50 


Wild honey, nectarine, raspberry

During our original trip to Panama & Costa Rica in March 2020, we visited Carlos Montero’s farm in the Tarrazú region. At the beginning of 2018 we already had a coffee from Carlos in our program and at that time we were very enthusiastic about one of his White Honeys, which we remembered for a long time.

Carlos’ incredible passion, professionalism and dedication to coffee can be felt everywhere and no work step is left to chance. This year we chose two of his lots: a Catuai White Honey and a Catuai Anaerobic.

Both lots come from El Anfiteatro in La Pastora, without a doubt Carlos’ most prestigious and sought after lots year after year. This plantation is located on the top of a famous mountain in Tarrazu called “La Pastora” and offers extremely high altitudes of at least 1900 meters. The micro climate is fantastic for growing coffee plants: the soil is fertile, the air is fresh and cool, on the one hand it rains a lot, but on the other hand the half moon shaped property also gets the necessary hours of sunshine per day for optimal growth and the high altitude allows the cherries to ripen long and late. Carlos looks after this plantation like his baby. To get there, we had to drive up the steep mountain dirt roads for over 30 minutes. He carefully fertilizes the trees of La Pastora, using various methods to prevent any kind of disease on the coffee plants. We believe that due to the unique position of the Plantation and the extreme care Carlos gives it this hillside produces some of the best coffees Costa Rica has to offer crop after crop.

Carlos’ son Jacob takes care of all the processing of the coffee. After Carlos has made the one hour drive to sort the extremely ripe cherries that his pickers specifically select from La Pastora he brings them to their Don Eli-Mikro wet mill. The cherries are placed in fermentation tanks for 48 hours. The 48 hour fermentation in the fruit is what is called a “reposado,” which means letting the coffee rest in the fruit. After 48 hours Jacob switches on their pulping machine which is equipped with a mechanical demucilager at the end. Jacob carefully watches as all the cherries with recycled water are moved through the machine. The cherries are pulped by the mechanical Demucilager and almost all of their pulp is removed. Jacob chooses to process La Pastora coffee in this way, as the high quality of the characteristics contained in the seeds does not require additional manipulations in processing and is more environmentally friendly than using a washed process.

The coffee is then dried in the open air on loft beds for 12-15 days until the optimal moisture level is reached in the coffee. The pulp on the outer skin is almost white in color, which is where the name “white honey” actually comes from.


In the cup you can expect a creamy, sweet coffee with the taste of nectarines, wild honey and raspberries.


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