Alfredo Monge Catuai – Costa Rica

Coffee farmer Alfredo Monge began growing coffee on his Finca El Cedral farm in Tarbaca, Aserrí, Costa Rica, in 2015. Alfredo's history with coffee dates back to the 1970s, and today, El Cedral is just one of the properties he owns and oversees.

As a producer, Alfredo's main goal is to produce high-quality coffee and continue to improve every year. To achieve this, he has implemented certain practices on his farm, such as applying calcium sulfate as a natural fungicide for his plants. Currently, Alfredo processes all of his coffee at the Roble Negro factory.

This batch of Catuai coffee underwent a washing process in Roble Negro. The harvested cherries were sorted by flotation before being pulped. The pulped coffee was then fermented in tanks for 36 to 40 hours. The fermented coffee was then washed to remove any remaining mucilage before being transferred to raised drying beds. The washed coffee was dried for 6 to 8 days to reach a moisture content of 11%. The dried coffee was left to rest in the factory warehouse for at least two months before being ground and packaged for export.