Blueberry Yogurt | Pomegranate | Strawberry
- Mill: La Lia
- Farm: Pie San
- Region: Tarrazú, Costa Rica
- Farmers: Luis Alberto and Oscar Monge
- Processing Method: Black Honey, anaerobic environment
- Variety: Gesha
- Altitude: 2000 meters above sea level
Brothers Luis Alberto and Oscar Monge have been making some of the most interesting coffees I’ve ever tasted in Costa Rica. On my first trip there in 2012 I tasted a coffee from them that I would go on to use to represent Canada in the World Barista Championships.
Another exemplary coffee from these men, this Gesha was depulped and then left in a sealed tank for three days. This anaerobic environment promoted the growth of lactic acid bacteria which convert some types of organic acid into lactic acid. After the three days in the tank the coffee was moved to dry on raised beds in the open air where the remaining mucilage took on a blackish colour, which is where the term black honey gets its name. The contact with the mucilage that had been left in the anaerobic environment mellowed out the brightness of the Gesha and created flavours that reminded us of berries, pomegranate and yogurt.
Director of Coffee