Gildardo and Miralba, the fourth generation of coffee growers, have three children, all of whom are coffee cuppers. In 2010, their children encouraged them to plant exotic coffee varieties. Believing in their children's vision, Gildardo and his wife embraced this new direction, and "Finca Monteverde" was born as a specialty coffee brand. This transformation aligned perfectly with the introduction of these unique coffee varieties in 2010. The children of Miralba and Gildardo represent the fifth generation of coffee growers. Their eldest son, Johan, lives in the town of Herrera, just half an hour from the farm, and helps his father with daily operations. He serves as the general manager, overseeing coffee processing and harvest supervision. The second son, Newerley, is a Q Grader-certified coffee cupper with Q Processing Level II certification and serves as the commercial manager. The youngest daughter, Katerinne, is also a Q Grader-certified cupper, working as the sales director for the U.S. market and as an agronomist on the farm.
Monteverde Estate has extensive experience in coffee processing, implementing various steps to enhance coffee quality. They apply appropriate fertilization tailored to each crop and carefully harvest the ripest coffee beans. Following this, each batch of coffee beans undergoes a professional fermentation process, refined through years of experimentation, repetition, and adjustments. This process continues to innovate and standardize, showcasing the fruity characteristics and unique spice flavors of each coffee. All coffee beans are dried at a controlled temperature not exceeding 40°C. After drying, each batch is transferred to protective GP bags, covered with burlap sacks, and allowed to stabilize for several days before tasting and sale, ensuring the best flavor possible.
During the anaerobic fermentation process for this lot, the team added the Saccharomyces cerevisiae T58 yeast strain, commonly used in brewing to enhance flavor. They applied it at a ratio of 1 gram of yeast for every 5 kilograms of cherries, spraying it with an active solution at 35°C. After 80 hours of conditioning and propagation, this process results in a purer flavor, imparting rich and delicate layers to each cherry.
