Koppi - Monte Copey La Mesa Black Wash Typica | Costa Rica
Costa Rica — Monte Copey La Mesa Black Wash Typica
Tastes Like — Tropical - Complex - Ripe Berries
DETAILS
-
Producer: Monte Copey (La Mesa Lot)
-
Region: Dota Valley, Tarrazú, Costa Rica
-
Varietal: Typica
-
Process: Black Wash
-
Altitude: ~1,900–2,000 masl
-
Roast Level: Light (Filter)
-
Size: 250g
INTRO — High-Elevation Precision from Koppi
Koppi is proud to present Costa Rica — Monte Copey La Mesa Black Wash Typica, a refined and structured lot from the cool, misty heights of the Dota Valley in Tarrazú. Grown at nearly 2,000 metres above sea level, this Typica expresses remarkable clarity, density, and layered acidity — hallmarks of extreme elevation and meticulous processing.
Koppi’s roast approach here is delicate and transparent, designed to highlight both the elegance of Typica and the distinct character of the Black Wash method — a process that adds depth and subtle fruit complexity without overshadowing the varietal’s natural structure.
THE PRODUCER — Monte Copey, La Mesa
Monte Copey is known for cultivating coffee at some of the highest altitudes in Costa Rica. The La Mesa lot comes from a carefully managed parcel where cool temperatures and mineral-rich soils slow cherry maturation, allowing sugars and aromatics to develop gradually.
Typica, one of coffee’s foundational heirloom varieties, thrives in these conditions. Its naturally refined acidity and balanced sweetness are amplified by the farm’s attention to harvesting precision and post-harvest detail.
THE PROCESS — The Black Wash Method
The Black Wash process is an adaptation of Costa Rica’s innovative honey processing tradition. It combines elements of washed clarity with controlled fermentation to deepen sweetness and structure:
🍒 Selective Harvesting — Only perfectly ripe cherries are hand-picked
🧪 Extended Fermentation — Cherries undergo a carefully managed fermentation prior to washing with mucilage in situ.
💧 Washed Clean — Mucilage is removed to preserve clarity and structure
☀️ Slow Drying — Beans are dried gradually at high altitude to lock in complexity
This method results in a cup that maintains the crisp transparency of a washed coffee while carrying additional depth and fruit resonance.
THE CUP — Structured, Elegant & Deep
In the cup, Monte Copey La Mesa Black Wash Typica is poised and articulate — balancing bright acidity with grounded sweetness.
The body is silky yet firm, with a clean, lingering finish that reflects both altitude and precision. This is Typica at its most elegant — a testament to Monte Copey’s terroir and Koppi’s thoughtful roasting philosophy.
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
Costa Rica — Monte Copey La Mesa Black Wash Typica
Tastes Like — Tropical - Complex - Ripe Berries
DETAILS
-
Producer: Monte Copey (La Mesa Lot)
-
Region: Dota Valley, Tarrazú, Costa Rica
-
Varietal: Typica
-
Process: Black Wash
-
Altitude: ~1,900–2,000 masl
-
Roast Level: Light (Filter)
-
Size: 250g
INTRO — High-Elevation Precision from Koppi
Koppi is proud to present Costa Rica — Monte Copey La Mesa Black Wash Typica, a refined and structured lot from the cool, misty heights of the Dota Valley in Tarrazú. Grown at nearly 2,000 metres above sea level, this Typica expresses remarkable clarity, density, and layered acidity — hallmarks of extreme elevation and meticulous processing.
Koppi’s roast approach here is delicate and transparent, designed to highlight both the elegance of Typica and the distinct character of the Black Wash method — a process that adds depth and subtle fruit complexity without overshadowing the varietal’s natural structure.
THE PRODUCER — Monte Copey, La Mesa
Monte Copey is known for cultivating coffee at some of the highest altitudes in Costa Rica. The La Mesa lot comes from a carefully managed parcel where cool temperatures and mineral-rich soils slow cherry maturation, allowing sugars and aromatics to develop gradually.
Typica, one of coffee’s foundational heirloom varieties, thrives in these conditions. Its naturally refined acidity and balanced sweetness are amplified by the farm’s attention to harvesting precision and post-harvest detail.
THE PROCESS — The Black Wash Method
The Black Wash process is an adaptation of Costa Rica’s innovative honey processing tradition. It combines elements of washed clarity with controlled fermentation to deepen sweetness and structure:
🍒 Selective Harvesting — Only perfectly ripe cherries are hand-picked
🧪 Extended Fermentation — Cherries undergo a carefully managed fermentation prior to washing with mucilage in situ.
💧 Washed Clean — Mucilage is removed to preserve clarity and structure
☀️ Slow Drying — Beans are dried gradually at high altitude to lock in complexity
This method results in a cup that maintains the crisp transparency of a washed coffee while carrying additional depth and fruit resonance.
THE CUP — Structured, Elegant & Deep
In the cup, Monte Copey La Mesa Black Wash Typica is poised and articulate — balancing bright acidity with grounded sweetness.
The body is silky yet firm, with a clean, lingering finish that reflects both altitude and precision. This is Typica at its most elegant — a testament to Monte Copey’s terroir and Koppi’s thoughtful roasting philosophy.
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
Original: $35.36
-65%$35.36
$12.38Description
Costa Rica — Monte Copey La Mesa Black Wash Typica
Tastes Like — Tropical - Complex - Ripe Berries
DETAILS
-
Producer: Monte Copey (La Mesa Lot)
-
Region: Dota Valley, Tarrazú, Costa Rica
-
Varietal: Typica
-
Process: Black Wash
-
Altitude: ~1,900–2,000 masl
-
Roast Level: Light (Filter)
-
Size: 250g
INTRO — High-Elevation Precision from Koppi
Koppi is proud to present Costa Rica — Monte Copey La Mesa Black Wash Typica, a refined and structured lot from the cool, misty heights of the Dota Valley in Tarrazú. Grown at nearly 2,000 metres above sea level, this Typica expresses remarkable clarity, density, and layered acidity — hallmarks of extreme elevation and meticulous processing.
Koppi’s roast approach here is delicate and transparent, designed to highlight both the elegance of Typica and the distinct character of the Black Wash method — a process that adds depth and subtle fruit complexity without overshadowing the varietal’s natural structure.
THE PRODUCER — Monte Copey, La Mesa
Monte Copey is known for cultivating coffee at some of the highest altitudes in Costa Rica. The La Mesa lot comes from a carefully managed parcel where cool temperatures and mineral-rich soils slow cherry maturation, allowing sugars and aromatics to develop gradually.
Typica, one of coffee’s foundational heirloom varieties, thrives in these conditions. Its naturally refined acidity and balanced sweetness are amplified by the farm’s attention to harvesting precision and post-harvest detail.
THE PROCESS — The Black Wash Method
The Black Wash process is an adaptation of Costa Rica’s innovative honey processing tradition. It combines elements of washed clarity with controlled fermentation to deepen sweetness and structure:
🍒 Selective Harvesting — Only perfectly ripe cherries are hand-picked
🧪 Extended Fermentation — Cherries undergo a carefully managed fermentation prior to washing with mucilage in situ.
💧 Washed Clean — Mucilage is removed to preserve clarity and structure
☀️ Slow Drying — Beans are dried gradually at high altitude to lock in complexity
This method results in a cup that maintains the crisp transparency of a washed coffee while carrying additional depth and fruit resonance.
THE CUP — Structured, Elegant & Deep
In the cup, Monte Copey La Mesa Black Wash Typica is poised and articulate — balancing bright acidity with grounded sweetness.
The body is silky yet firm, with a clean, lingering finish that reflects both altitude and precision. This is Typica at its most elegant — a testament to Monte Copey’s terroir and Koppi’s thoughtful roasting philosophy.
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
