Las Palomas

Daniel Monge, a third-generation coffee worker, operates Finca Las Palomas in Tarbaca, Aserrí, Costa Rica, continuing the family tradition initiated by his father, Jorge Monge. The farm, acquired in the early-1990s, has evolved to cultivate a diverse range of coffee varieties, including Red and Yellow Catuai, Gesha, and Villa Sarchi. Daniel's commitment is to uphold the family legacy and enhance production quality each year. All coffee processing occurs at the Roble Negro micromill in Aserrí, a facility renowned for high-quality standards and sustainability practices. The micromill's infrastructure expansion in 2020 enables the processing of Natural, Honey, and Washed coffees. Daniel's Catuai coffee, processed through the Washed method, exemplifies the micromill's meticulous processing. Harvested cherries undergo sorting, pulping, fermentation, washing, and drying before resting in the mill's warehouse for two months. The region, Tarrazú, known as "Zona de Los Santos," boasts densely planted high-altitude farms, fostering a strong sense of community and family among producers. The fertile volcanic soils and careful land stewardship characterize Tarrazu, making it an ideal location for agriculture, including coffee cultivation. We love this coffee for it's balanced, subtle fruitiness and warming sweetness. We recommend it as your daily morning brew or single origin espresso.