Costa Rica Las Palomas Natural

Costa Rica Las Palomas Natural

Roast Level

Estate     Las Palomas

Varietal   Bourbon, Catuai, Caturra, San Ramon, Typica

Taste       An explosion of Blueberry with Guava in this Natural processed bean

Process  Natural


  • Product Info

    Tasting Notes

    An explosion of Blueberry with Guava in this Natural processed bean


  • Roast Level Information

    A medium roast brings out the Blueberry and Guava to the full. Would not recommend going darker than this. Lighter roast emphasizes the Guava more than the Blueberry.

  • Estate Information - Las Palomas

    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 the small population. 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 fi nd 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. 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. Coffee is delivered to the nearby Association of Agricultural Producers of the Communities of Acosta and Aserrí (ASOPROAAA), who process coffee and citrus in the areas of Acosta, Jorco and Palmichal, as well as offering fi nancial, commercial and technical support to its members. 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.