Hacienda San Isidro is the family project of producer Johel Monge, who moved from conventional coffee to building an on-farm micro-mill to control quality and add value at origin.

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The estate reaches up to 2,100 meters, where slower cherry maturation produces dense seeds and layered, high-clarity cups valued by specialty buyers. Inspired by neighboring families who proved the impact of separation and traceability, the Monge family began designing lots by variety and day.

 

This origin-driven approach underpins a clear, buyer-friendly story: initiative, altitude, and repeatable quality.

The farm cultivates Catuai, Typica, and Geisha, a purposeful mix balancing reliability with aromatic potential.

 

Across more than 50,000 trees, about 35 pickers hand-select ripe cherries, enabling strict lot construction by ripeness and plot.

 

The micro-mill keeps drying curves and separations consistent, so roasters can plan for dependable house profiles from Catuai, classic sweetness and structure from Typica, and limited Geisha micro-lots with florals for marquee placements.

 

For traders and roasters, this translates into predictable SKUs and the ability to contract profiles across seasons.

Now in its third generation, Hacienda San Isidro has weathered market downturns and reinvested in quality, culminating in a first-place Cup of Excellence result that validates its approach.

 

Environmental balance is part of the operating philosophy: shade trees protect soils, moderate temperature and sun exposure, and support biodiversity across steep terrain.

 

Continuous improvement runs from field to drying patio, supported by meticulous record-keeping and separation.

 

For professional buyers, the proposition is straightforward: traceable varieties, disciplined processing, and a producer family committed to incremental gains every harvest, offering both consistent program coffees and distinctive micro-lots when you need them.