Farm info

This coffee was processed at Jorge Vasquéz Ureña’s Roble Negro micromill in the town of Aserrí in Costa Rica’s Tarrazú region. The micromill partners with local coffee growers like Daniel Monge García to produce quality, traceable lots and to help facilitate access to international markets.

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 mill.

The Roble Negro mill is located at Finca Cedral Alto in Tarbaca, Aserrí, Costa Rica. The mill was founded in November 2019, initially only fitted with drying beds and patios. The team made several important investments in the mill in 2020, growing the infrastructure to be able to process Natural, Honey, and Washed coffees. Currently the mill’s infrastructure includes:
– Gravity station
– Floatation tanks
– Pulper
– Fermentation tanks
– Drying beds and patios
– Sorter
– Peeler
– Density table
– Storage warehouse

The Roble Negro mill is well-known for its high quality standards and thoughtful sustainability practices. Operations at the mill aim to reduce the use of nonrenewable resources like water and electricity, repurpose waste products into natural fertilizers, and even ensure that the GrainPro used for packing and shipping coffee is reused or recycled by the mill’s global partners.

This lot of Catuai coffee underwent Washed processing at Roble Negro. 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.