Costa Rica Tarrazú Finca Las Palomas Micro Lot

High in the hills above Tarbaca, where San Jose's southern ridges climb toward the cloud line, the Monge family has grown coffee for three generations. Jorge Monge keeps the small Las Palomas farm running the way his parents and grandparents did, one ripe cherry at a time.

OriginCosta Rica RegionTarrazu (Tarbaca) Elevation~1,750m ProcessWashed VarietyCaturra, Catuai The Source

A Family Farm Above Tarbaca

Tarrazu is where Costa Rican coffee earned its name. Locals call it La Cuna del Cafe Costarricense, the cradle of Costa Rican coffee, and the region's steep slopes, volcanic soil, and cool nights produce some of Central America's most precise, bright cups. Nearly all of the coffee here qualifies as Strictly Hard Bean, grown high enough that the cherries ripen slowly and develop dense, structured sweetness.

Las Palomas sits near the village of Tarbaca at roughly 1,750 meters, a compact farm of about four hectares that yields fewer than a hundred bags in a good year. Jorge Monge is the third generation to tend it, and his brother Carlos farms adjacent land with the same care. Their attention to ripeness and selective picking has landed their lots among the top finishers in international cupping competitions. Coffee grown at this high altitude, under a mix of open sun and shade trees, develops the clarity and acidity that make Tarrazu coffees so widely respected.

The Craft

Washed Clean, Roasted City+

This micro lot is fully washed, the traditional Tarrazu preparation. After hand picking, the cherries are depulped and fermented to lift the fruit away from the seed, then rinsed clean and dried with care at a nearby mill. Washing strips away the heavier fruit sugars and leaves the bean's own character exposed, which is why washed Costa Ricans read so transparent in the cup. If you want to understand how this method shapes flavor, our guide to washed and natural processing walks through the difference.

We roast Las Palomas to City+, a medium-light level that holds onto the green apple snap and citrus lift while rounding the honeyed body underneath. Push this coffee darker and you flatten exactly what makes it special, so we stop short and let the origin speak. Small batches, solar-roasted at our Virginia Beach roastery.

Green Apple Honey Citrus Brown Sugar BodyMedium AcidityGentle Bright The Cup

Crisp Fruit, Soft Landing

The first impression is green apple, tart and clean, lifted by a citrus brightness that stays gentle rather than sharp. As the cup cools, honey and brown sugar settle in underneath, giving the acidity something to rest on. The finish is smooth and even, with the kind of balance that comes from slow ripening at elevation.

It is an approachable, everyday cup that still rewards close attention, equally at home as a clean morning pour or a bright afternoon reset.

Find Your Fix

The clarity of this washed Tarrazu shines through a V60 or Chemex, where the green apple and citrus get room to ring out. A Beehouse or standard drip keeps it bright and easy for daily brewing, and an Aeropress concentrates the honeyed sweetness if you want more body. Browse the full coffee beans selection and find your fix.

Roasted in small batches at our Virginia Beach roastery.

Packaged in reusable glass mason jars, returned locally for reuse. Solar-roasted.

Virginia Beach, VA