Padre e Hija
Anaerobic process · Light roast · Visited since 2024
Strawberry, cacao nib, red wine
An additional $0.25 from this bag goes back to the farm it came from. On top of a fair price for the coffee. How the Impact Fund works →
Andrés Quesada Vargas runs La Mona Finca with his daughter Bianca, growing coffee under the rainforest canopy rather than clearing it. He ferments these cherries twice, in sealed tanks, before they ever see the drying beds — a slow, deliberate process from a farmer who does everything that way.
Every pound sold puts $0.25 into the Lost & Found Impact Fund, spent in the communities that grew it.
Let it rest a week. Then 1:16, 94°C.
Coffee isn't best the day it's roasted. This one peaks two to three weeks after the roast date on the bag. Pour-over or drip; a little coarser than you think.
The brew guide →