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Coffee producer Daniel Monge operates Finca Las Palomas in Tarbaca, Aserrí, Costa Rica as the third generation of coffee workers in his family. Daniel’s father, Jorge Monge, purchased Finca Las Palomas in the early-1990s and ever since then the Monge García family has worked to produce a range of coffee varieties on the property. Initially, the family planted Red and Yellow Catuai, but through the years they’ve expanded production to include Gesha and Villa Sarchi varieties as well.

As a producer, Daniel’s main goal is to carry on the family tradition and to continue improving his production each year. Currently, Daniel processes all of his coffee at the Roble Negro micromill.

This coffee has been processed at Jorge Vasquéz Ureña’s micromill, Roble Negro. Roble Negro collaborates with local coffee growers like Alfredo Monge to produce high-quality, traceable coffee while helping local farmers reach an international market.

This lot of Gesha coffee underwent Washed processing at Roble Negro micromill. Harvested cherries were sorted via floatation before being pulped. The pulped coffee is then fermented in tanks for 36–40 hours. The fermented coffee was then washed to remove any remaining mucilage before being moved to raised drying beds. The washed coffee was dried for 6–8 days to reach 11% humidity. Dried coffee was rested in the mill’s warehouse for at least two months before being milled and packaged for export.

Flavor profile: Floral, delicate, complex