Costa Rica Juanra Montero

Costa Rica Juanra Montero


Micromill: Tio Juan
Founded: 2015
Region: Tarrazu
Altitude: 1800 masl
Subregion: San Isidro
Processing: Semi-washed
Variety : Caturra, Catuai
Tasting Notes: Acacia Honey / Raisin / Grapefruit Candy


Earn up to 75 Points.


Farmer history:
During the 1930s and 1940s Juanra’s parents began growing coffee, and so he grew up immersed in
coffee production as a young child. In 1985 Juanra acquired land that was handed down to him from
his family and that’s when he really started dedicating more time and work to the coffee plantation. In
2014 due to low prices and the deteriorating sustainability of coffee; Juanra’s family decided to
innovate their business and process their own coffee for the growing specialty market. That’s why
Monteroga was created as a family company. Today Juanra’s son Emmanuel and his wife Beth are
very involved in this entrepreneurial project and they all are dedicated to improving the way they
produce and processes coffee by making it more sustainable financially and environmentally. It’s also
important to note the many pivotal courses that Juanra took in order to learn about sustainable
practices in the farm and organic products. He learned how to prepare and apply earthworm tea, biol,
sulfocalcica that are organic fertilizers to control pests in the coffee and avocado fields. These organic
products are so important for the soil, to keep it alive, and to rebuild the soil that has been so
damaged in the past when applying chemical products that are really bad for the ecosystem and the
soil. This family has made a big effort to keep the farm sustainable and, at one point, almost lost the
entire production of their farm because Juanra tried to go 100% organic. He decided that it was nearly
impossible both financially and productional that he had to change to a more sustainable form of
practice and it has since been much better for his farm.

Lot Name / Description:
The Casa Abajo plantation is a family inheritance and previously belonged to Juanra’s ancestors.
The farm is a total area of 21 hectares of which some areas are planted with coffee, avocado,
granadilla, and some left alone with forest. The family has been managing the farm sustainably since
the 90’s and the goal is to offer healthy products without unnecessary use of chemicals, good for the
environment, and at the same time maintaining a quality focus.

The Tio Juan wet mill is designed to get the best results while making a positive impact on the
environment. It is equipped with a simple penagos machine where they can depulp the cherries
without water. First, the cherries get dropped into a receiving tank; where they are moved to a floating
system using a pump that recycles the water being used. The simple floating system removes the
defected and unripe cherries in order to insure more depth in the cup and sends its water back down
to the recycling pump. The fruit gets depulped, the cascara gets saved for use in the farm, and the
seeds get placed in a large plastic barrel. Juanra allows a small amount of a dry fermentation to
happen and then removes some of the mucilage from the seeds with a special tool that he created
using a paint mixer and hand brushes.

Drying :
Once the plastic barrels full of seeds and mucilage have been dry fermented and washed by Juanra’s
unique tool, they are put on raised drying beds for the remainder of their processing. The weather
conditions at the mill help with a nice, slow drying of the coffee. Juanra employees someone from his
village to watch over the coffee drying full-time. This person constantly moves/turns the coffee and
checks the moisture content frequently in order to insure a sound product. Once the coffee has
reached the appropriate moisture level, it gets packed into large plastic bags and placed in the
warehouse in order to stay fresh and rest up in its parchment until having to get prepared for export.