Look what we have...

The Zamora family have been growing coffee at the Cafatalera Zamorana farm for over 100 years. Jorge Zamora is the fourth generation to take on the farm with extra help from his five sons. The estate is made up of some ten farms dotted around the foot of Costa Rica's central volcanic mountain range. The fertile, volcanic soils and mild mountain climate provide ideal conditions for the production of specialty coffee.

The estate is made up of some ten farms dotted around the foot of Costa Rica’s central volcanic mountain range. The fertile, volcanic soils and mild mountain climate provide ideal conditions for the production of specialty coffee. Two varietals are grown on the estate, Caturra and Catuaí. These cherries are hand-picked only when completely ripe. When the coffee has been picked it is taken to the estate’s processing facility in San Isidro, Alajuela. Here the cherries are pulped, fermented, washed and then sun dried on patios. The solid coffee pulp left over at the end of the process is recycled and used as organic fertilizer on the estate, while the waste water is filtered naturally in purification lagoons.

Costa-Rica you have done it again!

We tasted it this afternoon made with quite a few different brewing methods and the bestest one is.. a chemex! Its a bright, citrus fruit salad topped with lime sherbet - perfect for 'summer' 

enjoy