Monse Prado, Costa Rica, Honey 1kg Bags, Filter Recommendations, 250g Retail Boxes, Espresso Recommendation, New Arrivals!
| Types | Wholebean, Ground for Espresso, Ground for Paper Filter, Ground for French Press, Sample |
|---|---|
| Weights | 1kg, 250g, 100g |
PEACH. CHAMOMILE. WILD HONEY. PETAL POWER.
PRODUCER: MONSE PRADO, DITSO MICRO MILL.
REGION: TARRAZU
VARIETY: CATURRA, CATUAI
PROCESS: HONEY
ALTITUDE: 1800 MASL
ROAST PROFILE: OMNI
Our preferred espresso recipe for Monse is 18.5g in/30g out, extracting between 28-30 seconds.
Monse absolutely shines when brewed on filter, whether batch brew or V60 she will no doubt put a smile on your face with her syrupy honey sweetness, balanced with juicy peach and hints of chamomile.
We are incredibly proud to partner with Bean Voyage and bring you this wonderful coffee from innovative, first-gen producer Monse Prado.
Bean Voyage is a feminist organisation building an equitable value chain with smallholder womxn farmers in Costa Rica.
ABOUT MONSE...
After working in San Jose, Monse returned to Tarrazu to live with her partner. As a young professional with endless dreams and strong work ethics, Monse began her journey into the coffee production world. Her partner’s family have been life-long coffee producers and she wanted to help them to see that there is more to coffee production beyond farming. Her partner, an agricultural engineer, designed a micro-mill for Monse to manage everything on her own. This innovative micro-mill has a uniquely vertical design and is certified by the local govt for its efficient water and energy usage. Monse’s ethos for Ditso is built around coffee quality and ecological preservation and is a member of the NAMA Cafe Project, a unique worldwide project that seeks to measure and mitigate the environmental impact of coffee activity. as one of the region’s younger coffee producers, she collaborates with the others in the group to bring more innovative ideas.
“I believe that the constant challenge as a woman is to be able to show that we can contribute to the world of coffee and develop in the activity, and that we can also do it in an excellent way” Monse says.