Luis comes from a coffee producing family, he grew up in Tarrazú and his parents were coffee farmers. In 2007 Luis traveled to Kona, Hawaii to work to be able to help his family financially. For his surprise he ended up working in a coffee farm in Hawaii, there is were his curiosity in specialty coffee started, even though he grows coffee since he was 15 years old.
Two years ago Luis and his wife Rosemary started with the idea of processing their own coffee themselves, both of them come from coffee grower families and have been working in coffee since they were children.
Because of the legacy and the passion Luis and his wife have for this activity they decided to start Montanas de Oro micro-mill in 2016. They involved their three children in this project and have been processing small lots with their help.
The coffee is picked at Luis' farm with the selection and sorting of only the ripe cherries to achieve a better taste and quality cup profile, after this the coffee is transported to the wet mill, where they mechanically process and demucilage the cherries, for this lot they remove half of the mucilage. The whole family works at the mill and they distribute the different tasks they have to do, for example during the drying stage in the raised beds Luis' kids are in charge of moving the beans during the day, every 30 minutes for an approximate period of 12 to 15 days, during this period several tests of humidity are made, when the moisture is at 10.5% is ready to packed in grainpro and polypropylene bags.
Leon Cortez, Tarrazu
Montanas de Oro
103,21 pr kg
Medium (ideal for filter brewing)
Plum & Almonds
Having spent some time living in Andean Ecuador, only a few hundred kilometers south from where finca Los Idolos is located in Nariño, Colombia in the south western corner of Colombia, I am reminded of the immense variety of geography, climates, ecosystems, and subsequent biodiversity of this area of the world. This coffee from Edgar Meneses at Finca Los Idolos has a plum-like acidity, gentle sweetness, and is well balanced by an almond and creamy yet clear and clean body.
Honey & Rose
That feeling when it’s still a little brisk outside, and you can’t help but sit in the bright sunshine, letting it warm you after the long dark winter. That is what this coffee is — it’s highly anticipated springtime, finally right around the corner. This cup contains honey sticky sweetness and rose; it’s balanced with a hint of refreshing bitters.
Everyone has their favorite. Be it Kvik Lunsj, Firkløver, or Helnøtt, we all have that one particular Norwegian chocolate bar that we gravitate towards. This tasty coffee from Finca Los Pirineos in El Salvador is those of you who can’t get enough Fruktnøtt in your life.
Dried Apricot & Spices
A wintry perfection of dried fruits and cardamom spice. Just what you need to warm up in cozy comfort.
Star Anise & Dark Syrup
Another stunning coffee from the Caballero Collective in Honduras. This coffee has the best of both worlds, with a lot of brightness and a lovely, full, syrupy body.
Milk chocolate & wild berries
Sold out. This gorgeous coffee from Honduras has so much to give.