Saint Henri Micro-Torréfacteur - Oscar et Luis Monge
TASTING NOTES + Hazelnut + Nougat + Clementine
Back for a fifth consecutive year, it is a privilege to reintroduce a microlot from the Monge Ureña brothers on our menu. It was on our very first trip to Costa Rica in 2017 that we selected a lot from their farm through dozens of samples. Since then, we have had the chance to visit them multiple times and roast several of their exceptional lots over the years.
La Lia was built in 2007 as part of a movement called " the micro-mill revolution" in Costa Rica. In the early 2000's, a few farmers started wet milling and drying their coffee themselves in order to add value to their product. In the older model, the farmers were delivering coffee cherries to a larger co-ops or mill, where they were often blended to form larger lots. This meant that they were dependent on the commodity market for prices and losing traceability and value. There are now more than 200 micro-mills in Costa Rica and the demand for quality micro-lots keeps growing.
The lot that we have selected this year comes from one of their farms called Santa Rosa. This is a 100% Catuai variety lot, cultivated at 1900 meters above sea level, the highest point on their land. It is processed as a white honey, a hybrid between the washed and the natural method where the dry parchment is coated with part of the pulp. The result is a very sweet and coating filter with notes of hazelnut butter and nougat as well as a citric acidity that makes us think of a juicy clementine.