Costa Rican Las Palomas Washed Arabica Green Coffee Beans (1kg)
The telephone order Price is
Country Province Canton Town Farm Altitude Varieties
1400 - 1700 masl
Bourbon, Caturra, Catuai, San Ramon, Typica
December - April Washed
Expect a rich body from this high grown washed Arabica, with an SCA Cup score of 85 it presents flavours of Caramel, Honey and Lemon.
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 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. 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 financial, commercial and technical support to its members.
Cherry for this lot was delivered to ASOPROAAA by Don Jorge on the 15th of February and processed the same day. It was sorted before being pulped to remove the skin of the cherry and passed through the demucilager to be ‘washed’ and to remove the mucilage surrounding the bean. After washing, the lot was dried for six days on patios before being transferred to mechanical dryers for 30 to 36 hours to finish the drying process. Once the desired moisture level was reached, the coffee was packaged in poly bags for resting and sorted until the hulling process.