If you have ever wondered why some coffees taste flat while others come alive on your palate, the answer often lies beneath the surface — literally. Our coffee grows on one of Costa Rica's most remarkable volcanoes: Volcán Turrialba.
What Volcanic Soil Does to Coffee
Volcán Turrialba stands at 3,340 metres above sea level in the central highlands of Costa Rica. Over centuries, its eruptions deposited layer upon layer of mineral-rich ash across our farm. This volcanic soil is packed with potassium, phosphorus, calcium, and magnesium — exactly what coffee plants crave.
When coffee plants grow in this soil, the roots draw up minerals that influence the chemistry of the bean itself. The result is a coffee with heightened clarity, natural sweetness, and a clean finish that ordinary soil simply cannot produce.
Why Altitude Changes Everything
Our farm sits at roughly 1,400 metres above sea level — the sweet spot for specialty coffee. At this height, cooler temperatures slow the ripening of coffee cherries. A cherry that might take six months to mature at sea level takes nine or ten months at our altitude.
This slow ripening gives the sugars inside each bean more time to develop fully, producing a complexity of flavour that quick-ripened beans cannot match.
The Turrialba Terroir
The Turrialba region produces roughly ten per cent of Costa Rica's coffee, but it punches well above its weight in quality. The combination of volcanic soil, high altitude, consistent cloud cover, and 2,800 millimetres of annual rainfall creates a microclimate almost perfectly suited to growing exceptional Arabica.
Taste the Volcano
When you drink a cup of Monturri, you are tasting the Turrialba terroir — the minerals in the soil, the slow ripening at altitude, the careful hand-picking during harvest.
Try our Réserve Spéciale Medium Roast — notes of toasted almond, caramel, and citrus. From $30. Shop now.