Meet Monserrat Prado

After working in San Jose for a short few years, Monse returns to Tarrazu to live with her partner.

As a young professional with endless dreams and work ethic, Monse started what she calls a "small project" to process coffee. Her partner and his family have been life-long coffee producers, and she wanted to help them see that there is more to coffee production beyond farming that they are able to take on.

With her partner being an agricultural engineer, they designed a micro-mill for Monse to manage everything on her own. Referring to it as her baby, her mill has a uniquely vertical design and has been certified by the local government for its efficient water and energy usage. Her coffee, thanks to her meticulous way of working, has an excellent clean-cup, and well-balanced sweetness.

Being one of the younger coffee producers in the region, she collaborates with the other producers in the group to bring more innovative ideas to the community.

More about Monse’s Coffee:

Name of the mill: Ditso Coffee
Region/Country: Tarrazu, Costa Rica
Altitude: 1,650 m above sea level
Coffee Variety: Caturra, Catuai
Process: Honey (mechanically pulped and dried on raised beds for ~15 days)
Notable Flavor note: notable sweetness, tropical fruit, red ripe berries, chocolate, nutty, sugar browning