El Quizarra, Costa Rica

The coffee plants of Catuai y Caturra varieties grow on volcanic earths on the flanks of 2 volcanoes, the Poas and the Barva, which overlook San José city the capital of Costa Rica. As a little garden of 17 hectares, the coffee from the farm is hand harvest from October through February and only the mature red cherries are collected day by day. With extreme careful and neatness on the whole process, and with the quality as a top of mind, as the Swiss way require, this limited production of 400 bags has been process under ecological methods reducing water and energy consumption, as well as taking good care of the waste of the process who returns to the soil as compost. The coffee is every day mechanically fully washed by micro lots, sun dried on the patios and finally mechanically dried to obtain the precise humidity levels required to preserve the seeds. The coffee on parchment lies on the “wineries” on double bags, on an old wood horse barn for at least 4 months before pealing, classification and exportation. Resting is important to settle the oils to balance the coffee seed, in order to obtain a superb quality. This past crop, more than 52 lots from different plots of the farm have been presented to the world as “reserve”.