The Flavor Profile
A balanced cup featuring notes of crisp red apple, syrupy black cherry, and caramel sweetness.
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.
Direct Trade Sourcing
Sustainable Practices
B Corp Certified
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."
- Roaster
Choose Your Brew
Drip Coffee
- Grind your beans to medium coarseness (similar to table salt).
- Add water aim for good preheated water in the reservoir if your model allows, but don’t exceed the machine’s recommended fill.
- Add filter and coffee Use a clean paper filter. Add your ground coffee to the filter and level it gently.
- Start the brew and let the machine do the work.
French Press
- Warm up the press by rinsing it with very hot water.
- Measure and grind Measure out 56g (about 8 Tablespoons) of coffee and grind it as coarse as breadcrumbs.
- 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.
- Stir At 1:00, use a wooden spoon or spatula to break the top layer we call the crust.
- 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.
- Press At 4:00, you are ready to press. Firmly push the press all the way down.
- Serve and enjoy Serve it up. Pour coffee into a carafe immediately to avoid over extraction.
Pourover
- Boil water 205°F (just off the boil) for optimal extraction
- Grind 21 grams (about 3 tablespoons) of coffee to about as fine as kosher salt. Add to brewer.
- Saturate the grounds Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds.
- 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.
- Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction.
The Story
The Gamboa family of Montes de Oro rank among our longest-standing Direct Trade partners. Within this operation there’s both deep legacy and innovation—coffee farming in the Gamboa family that dates back to the 1800s. In the early 2000s, the Gamboas were among the first in Tarrazú to install their own micro-mill on the farm.
This was part of a "micro-mill revolution" that would transform specialty coffee in Costa Rica, giving rise to a wave of producers who invested in their own post-harvest processing equipment to add value and traceability to the end product. We became Montes de Oro's first customer 2006, and we've cherished our relationship ever since.
