Coffee process controlled 100% by women


Micro mill Rubén Darío and specialty coffee E&F are a family business made up of Rubén Monge, Ericka Mora and their three daughters: Maricruz, Raquel and Tatiana who are dedicated to growing, processing and selling specialty coffee nationally and internationally.

Our farm is located in Guadalupe in San Marcos de Tarrazú, Costa Rica; over 1600 meters above sea level, a region that for many years has been characterized by selling some of the best coffee to the world.

Behind CAFÉ E&F, there are more than 80 years of history. Rubén preserves in each of his coffee plants the memory and the work done by his father and grandfather who throughout their lives devoted all their strength to growing coffee and gave rise to our motto: Maintaining tradition.

The coffee crops are carefully worked by Rubén under a management of good sustainable practices with the environment and the conservation of small forest areas within the farm, which makes us creditors of certifications such as Rainforest Alliance and Ecological Blue Flag, Agricultural category with 4 stars and has the Denomination of Origin Café-Tarrazú seal.

Aware of the quality of our coffee, in 2016 we started with the Microbeneficio project and the CAFÉ E&F brand, which means Ericka and family. Ericka and her daughters lead the entire process of beneficiation, drying of the coffee, they are also in charge of all the administration and commercialization of the coffee, strictly monitoring each of the steps to guarantee the traceability that characterizes us.

E&F COFFEE processes




the coffee cherries are selected and collected at their optimal point of ripeness, then they are mechanically pulped, leaving between 80% -100% of the mucilage attached to the grain, later it is taken to the African beds where it is completely dried in the sun for a time 12 to 15 days approximately; once the adequate humidity is reached, it rests for 2 to 3 months in the cellar.


the coffee cherries are carefully selected, they are dried directly in the sun for approximately 25 days; once the adequate humidity is reached, it rests for 2 to 3 months in the cellar.

100% pure coffee, specialty coffee, medium roast, grain or ground

15 Best by ICAFE

Selected as one of the best 15 specialty coffees in the Tarrazu region

Current markets: Costa Rica, the United States, Canada, Germany, Switzerland, Denmark and other European countries, Saudi Arabia, South Korea and Taiwan.


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