Daniel Monge produces coffee on his fathers farm, Finca Las Palomas which has been owned by the family since the early 1990s and was initially planted with only Red and Yellow Catuai. The number of varieties grown on the farm has since expanded to include Gesha and Villa Sarchi as well. Daniel’s main aim is to continue to improve production each year whilst carrying on the family tradition.

All of Daniel’s coffee that his farm produces is processed at the nearest mill, Roble Negro. This mill is still relatively new as it was only founded in 2019 where it was fitted with drying beds and patios only. Major important investments in its early years has meant that they can now process natural, honey and washed coffees. Even though it’s a new mill, it has already become well known for its high quality standards and thoughtful sustainability practices. The mill factors in these practices within every aspect of production, aiming to reduce usage of water and electricity, re-purposing waste products into fertilisers and reusing/recycling other products where possible.

The cherries from this lot were sorted via floatation before being pulped, then fermented in tanks for 36-40 hours before being washed to remove any remaining mucilage. It was then dried for 6-8 days.