Origin: Tarrazú, San José, Los Santos
Producer: Luis Carlos Picado Montero
Cultivation altitude: 1450-1750 m
Varieties: Caturra, Catuai
Process: Lactic anaerobic
Harvested: 2024/2025
In the Los Santos section of Tarrazú, at altitudes between 1,450 and 1,750 meters, Luis Carlos Picado Montero grows Caturra and Catuai with rare process precision. At Beneficio San Diego – one of Costa Rica’s most technologically advanced washing stations – this micro-lot undergoes lactic anaerobic fermentation: a controlled fermentation in which bacterial cultures (lactobacilli) control the environment, lowering the pH and enhancing the lactic acid-driven aromatic compounds in the coffee.
The berries are sorted by maturity and placed in sealed tanks where temperature and oxygen levels are carefully monitored. After fermentation, the berries are slowly dried with the mucilage remaining, intensifying sweetness and body. The result is a green coffee with a distinct aroma structure and high thermal stability – ideal for light to medium filter roasts, but also capable of producing a complex and round espresso in lighter profiles.
The cup develops notes of almond cake, ripe apple, brown sugar and cinnamon, with a dense, creamy mouthfeel and an aromatic finish that lingers. For home roasters, this is a raw coffee that requires precision – but rewards with nuanced depth in both brew and espresso.
This green coffee arrived at the roastery on October 6, 2025 and is from the 2024/2025 harvest.
€23.50
€23.50
2 in stock
