Costa Rica Las Palomas

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Costa Rica LP.png

Costa Rica Las Palomas

from 9.00

Our Latest Seasonal Special

Las Palomas (the birds) spans six hectares. The farm is named Las Palomas because of the various birds that can be found in the region.

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.

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Tasting Notes

A bold special, with a body of malty cane sugar and high notes of marzipan throughout, culminating in a long-lasting strawberry sweetness to finish

Suggested Brewing Method 

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Natural process involves drying coffee cherries in the sun before the pip, or coffee bean, is removed. To prevent the cherries from spoiling, they are raked and turned throughout the day and then covered at night or during rain storms. It takes 3-6 weeks and needs constant attention. This process of drying the cherries out in the sun originated in places without reliable access to water and usually works best in areas with low humidity and infrequent rain although we do see farmers using the natural process all over the world. After the cherries have been dried to the optimum level, they are sent to mills to separate the seeds from the rest of the dried fruit, otherwise known as being “hulled.”