The Zamora Picado family has been in the coffee business since 1970, but it wasn’t until recently that the two brothers, Esteban and Felipe – who are now in charge of the family mill – decided to open a micro-mill to process special coffees from the Tarrazú region. They named their mill “La Cruz de Tarrazú” (Tarrazú’s cross) because of the area it is located in (a sort of crossroads within Costa Rica’s prime coffee-growing region). The family are, above all, dedicated to the most stringent processing practices and are detail-oriented and quality focused.
This Caturra & Catuaí lot was not only processed at the La Cruz de Tarrazú micromill but also grown entirely on farms owned by the Zamora Picado family. The farms are maintained with the same attention to detail with which the family manages its mill.
Only the most ripe and mature cherries are picked during the harvest season. Coffee cherries are again sorted when they reach the mill to ensure no damaged or underripes get through.
After being hand-sorted, the cherries are introduced into a type of flotation/separation tank. In the tank, all rocks, impurities and anything that could damage the pulping equipment is removed via a current of water that passes through a simple but effective mechanism that is known locally as a ‘desarenador’ (de-sander).
Then the whole coffee cherries are then moved to African beds within the mill’s greenhouses, where it will continue drying slowly at around 36˚C. Coffee is turned regularly and moved from the lower to the top beds as it dries. Once it reaches 10.5% humidity, it is stored and rested to prepare for dry milling and export.
As a result, you'll get vibrant & intense aromatics of cocoa nibs. With tropical fruit, passion fruit & mango notes that will totally delight your day. Great morning coffee to brighten your day!
Brewing Recipe :
1 : 15
26th of February 二月二十六號
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