Monse Prado, Costa Rica, Natural New Arrivals!, Espresso Recommendation, Filter Recommendations, 1kg Bags, 250g Retail Boxes
| Types | Wholebean, Ground for Espresso, Ground for Paper Filter, Ground for French Press, Sample |
|---|---|
| Weights | 1kg, 250g, 100g |
PINEAPPLE. STRAWBERRY. LEMON VERBENA. GLOW.
PRODUCER: MONSE PRADO, DITSO MICRO MILL.
REGION: TARRAZU
VARIETY: CATUAI
PROCESS: NATURAL
ALTITUDE: 1800 MASL
ROAST PROFILE: OMNI
For the first time we have this gorgeous and super interesting natural process from Monse Prado. The first thing that will hit you is the intense tropical aroma, heady and fruity. Then once in the cup, we highly recommend brewing V60, pineapple and strawberry (almost strawberry laces!) notes dance on your tongue, with a subtle lemon verbena herbal/citrus note to finish. Divine!
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 womEn 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.