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SINGLE ORIGIN

Costa Rica Montes De Oro

$23.00
Red Apple Cherry Caramel

Montes de Oro is a farm and micro-mill managed by our longtime partners Emilio and Laura Gamboa in Tarrazú, Costa Rica. Their dedication to producing the finest coffee possible shines through in every cup.

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Costa Rica Montes De Oro

Direct Trade Sourcing

Sustainable Practices

B Corp Certified

The Flavor Profile

A balanced cup featuring notes of crisp red apple, syrupy black cherry, and caramel sweetness.

Tasting Notes

Red Apple
Black Cherry
Caramel
Roast
Light & Bright Dark & Bittersweet
Acidity
Soft & Subtle Crisp & Bright
Intensity
Mellow Bold

"To me, this is a desert island coffee. It’s silky mouthfeel & notes of apple and caramel inspire delight."

- Matt Kauffman

Roaster

Choose Your Brew

  1. MEASURE AND GRIND Use 1 part coffee to 17 parts water (e.g. 28g/4 tbsp coffee for 475ml/16oz water) and grind medium-coarse.
  2. Add water measure filtered water and add to the machine’s reservoir.
  3. Add filter and coffee Place a fresh filter in the brew basket, then add your ground coffee to the filter and level it gently.
  4. Start the brew and let the machine do the work.
  1. Warm up the press by rinsing it with very hot water.
  2. Measure and grind Measure out 56g (about 8 Tablespoons) of coffee and grind it as coarse as breadcrumbs.
  3. Add water discard the hot water and add coffee into the empty press. Start your count-up timer as soon as you add hot water. Fill it up halfway to the top saturating all the grounds.
  4. Stir At 1:00, use a wooden spoon or spatula to break the top layer we call the crust.
  5. Add more water Now, fill it all the way to the top with water. Put the top on and allow the coffee to brew without pressing it down.
  6. Press At 4:00, you are ready to press. Firmly push the press all the way down.
  7. Serve and enjoy Serve it up. Pour coffee into a carafe immediately to avoid over extraction. Full Brew Guide
  1. Boil water 205°F (just off the boil) for optimal extraction
  2. Grind 21 grams (about 3 tablespoons) of coffee to about as fine as kosher salt. Add to brewer.
  3. Saturate the grounds Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds.
  4. Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
  5. Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction. Full Brew Guide

Drip Coffee

  1. MEASURE AND GRIND Use 1 part coffee to 17 parts water (e.g. 28g/4 tbsp coffee for 475ml/16oz water) and grind medium-coarse.
  2. Add water measure filtered water and add to the machine’s reservoir.
  3. Add filter and coffee Place a fresh filter in the brew basket, then add your ground coffee to the filter and level it gently.
  4. Start the brew and let the machine do the work.

French Press

  1. Warm up the press by rinsing it with very hot water.
  2. Measure and grind Measure out 56g (about 8 Tablespoons) of coffee and grind it as coarse as breadcrumbs.
  3. Add water discard the hot water and add coffee into the empty press. Start your count-up timer as soon as you add hot water. Fill it up halfway to the top saturating all the grounds.
  4. Stir At 1:00, use a wooden spoon or spatula to break the top layer we call the crust.
  5. Add more water Now, fill it all the way to the top with water. Put the top on and allow the coffee to brew without pressing it down.
  6. Press At 4:00, you are ready to press. Firmly push the press all the way down.
  7. Serve and enjoy Serve it up. Pour coffee into a carafe immediately to avoid over extraction.
Full Brew Guide

Pourover

  1. Boil water 205°F (just off the boil) for optimal extraction
  2. Grind 21 grams (about 3 tablespoons) of coffee to about as fine as kosher salt. Add to brewer.
  3. Saturate the grounds Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds.
  4. Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
  5. Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction.
Full Brew Guide

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