Costa Rica Esteban Zamora
FLAVOR: RED CHERRY, HONEY, MOLASSES
Esteban Zamora processes his family's coffee by hand at La Cruz de Tarrazu in Tarrazu, Costa Rica. Esteban Zamora is the sole employee at La Cruz and does as much as possible himself with some help from his retired father. The farm runs, as Esteban says, "on one horsepower". La Cruz specializes in Kenyan-style washed processing; after de-pulping the cherry he sends the seeds to a holding tank and lets them soak for 24 hours before sending them out to the patio to dry on raised Kenyan-style beds.
Esteban Zamora is a hardworking man, and running the farm is only one of his jobs! During the off-season, he is a professor at the local University. La Cruz de Tarrazu is Esteban's labor of love for his family and it shines through in his coffee. Enjoy!
Country: Costa Rica
Farm: Finca la Cruz de Tarrazu
Altitude: 1800 MASL
Production Method: Kenya Washed Process