Available: 200g only.
Respected and feared were the Chachapoyas cloud warriors. Legend has it that weeping victims' tears still irrigate the land, giving birth to marvelous Monteverde, dense caramel and syrupy raspberry Peru's finest.
Café Monteverde is the name of the cooperative located in the Amazonas region, in the Rodríguez de Mendoza province, in northern Peru; founded in 2003 by Alfonso Tejada Iberico and his wife Karim Araoz. They both had a travel agency in Lima, which they sold to follow their dream to return to Rodríguez de Mendoza to start Monteverde.
Alfonso not only constantly plans for the future of the business, but is also the dreamer of the two. In his recurring dream he dreams of Mendoza gaining recognition as a top-quality origin in Peru.
Karim is the most rational of the two. She is the head of quality control at Monteverde and is responsible for cupping thousands of samples each year together with her team.
Café Monteverde was founded with the idea to meet the needs of producers to market their coffee in better conditions. Since then, has been establishing commitments with producers and organizations with social and environmental responsibility.
The mission at Café Monteverde is to provide producers with technical assistance & ongoing training, certification & project management, marketing and other services, in order to generate sustained development, improve the life quality of them, contributing to the reduction of poverty rates in the region.
At Café Monteverde the seeds are selected from healthy and vigorous plants of the desired varietal of the producers' own farm.
In order to avoid mechanical damage, the harvest as well as depulping happens manually.
After depulping, the seeds are fermented for 12 to 24 hours (depending on weather conditions) in tile tanks, washed with clean water, dried under shade for 4 to 5 days in small moveable raised beds and then transferred to solar dryers or attics for about 15 days, finishing the drying under the sun.
Café Monteverde handles the entire chain, from production to export, with a lot of responsibility, in order to don't deteriorate the quality of the green coffee. This careful work has allowed the cooperative to position itself in the national and international market and be recognized for their fine coffee that meets the quality requirements of the most demanding specialty market.
- Elevation: 1600-1800 m.a.s.l.
- Varietal: bourbon, catuai, caturra, pache, typica
- Process: washed
- Profile: sirupy and dense, caramel and raspberry
- Ideal to enjoy as espresso