Our passion starts with the bean when we select some of the highest quality crops, sourced directly from sustainable small coffee farms around the world.




Image Alt

Costa Rica Las Palomas Natural

Costa Rica Las Palomas Natural


Cupping notes

Cherry, plum, almond, syrupy and a finishing blueberry/prune. Think a fruitier Bakewell tart every bit as sweet as it sounds.

Origin – Costa Rica
Producer – ASOPROAAA
Process – Natural
Altitude – 1800 – 1900m
Harvest – December – April
Flavour – Almond, Blueberry, Cherry, Forest Fruits, Plum, Sweet, Syrup, White sugar.
Species – Coffea Arabica
SCA score – 87.5
Varietal – Catuai, Caturra

Familia Monge Garcia

Tarbaca is one of the five original districts of the Canton Aserrí and has the highest altitude therein. Characterized as an extremely green area due to the large number of trees and little population it has, it also contains the Cerro El Cedral in which there is a large number of water springs as well as being crossed by several rivers of the canton. This is where we find Familia Monge Garcia’s Las Palomas farm. Don Jorge Monge Garbanzo inherited Las Palomas from his parents and took over management of the farm in 1993. He now runs it with his wife, Flor Mayela Garcia Valverde and their children. Jorge Monge Garbanzo himself is one of eleven children, all of whom continue to be connected to coffee in some way.

Las Palomas spans six hectares and produces around 250 fanegas (a fenega is approx. 46kg) of coffee annually.

Avoiding Fermentation

The farm is named Las Palomas because of the various birds that can be found in the region, his Don Jorge employs two full-time farm workers, and a group of 25 collectors visit the farm during the harvest season, moving between Las Palomas and the neighbouring farms.

Cherry for this lot was delivered to the mill by Don Jorge on the 29th of February and processed the same day. It was sorted to remove defective cherry and foreign matter before being transferred to patios for drying where it was left for seven days until fully dry. The cherry is moved intermittently to promote even drying and to avoid fermentation, and regularly sorted as drying progresses to ensure superior quality. Once dried to the desired moisture content, the cherry is collected and packaged into poly bags for resting. It is stored in cherry until the hulling process.