Costa Rica - Roble Negro

TASTING NOTES: Kicking off 2025 with a honey Costa Rican don’t mind if we do! Juicy and sweet with flavours of orange and peach.

Alfredo Monge has farmed coffee since 2015, focusing on high-quality, sustainable practices like using calcium sulphate as an all natural fungicide. The Roble Negro (black oak) micro mill was established in 2019 and partners with local farmers to create traceable speciality lots for global markets. The Roble Negro micro-mill is well known for its focus on sustainability, minimising water and energy use, repurposing waste as a natural fertiliser and even the GrainPro packaging is reused or recycled by the mill’s global partners.

Honey process is for sure a fan favourite when it comes to Costa Rican coffee. The cherries are sorted via floatation and are then pulped, before being dried on raised beds for 9-12 days to 11% humidity, and then aged for 2+ months before packaging.

The region of Tarrazú is the ideal setting for growing exceptional coffee, with its rich volcanic soil, high altitude and lush mountains. There, generations of farmers grow coffee alongside bananas, avocados, and citrus fruits with a  strong sense of pride and care for their land . Many of the farms in Tarrazú include primary forests and some degree of shade trees interspersed with coffee, and producers take care to protect the fresh mountain spring water - adding to the region’s theme of sustainability!