Worldwide 50 DKK ($7.9 / €6.7)
Domestic from 29 DKK
On all orders above 400 DKK (€54 / $63)*
Shipping Tuesday and Thursday
Jasmine
Grape
Green Apple
Finca El Quizarra is owned by Carole and the Zbinden family, the children of Swiss immigrants to Costa Rica. Their small micro-mill, Jardin de Aromas, located on the farm, allows a high-level of control over the lots that they produce. This level of control and organisation is clear throughout every stage on the farm, from the neatly pruned and separated areas of the farm, through meticulous processing, even to storage of parchment coffee before it is sent for dry milling. The farm is split into several small plots, each suiting a different varietal, and producing coffee of varying quality. Each lot is numbered depending on variety, day’s picking and farm plot. This lot is of the Typica varietal, and is processed using the White Honey method, using a Penagos Eco-Pulper, similar to the one we have seen at Mauricio Vindas’ farm Altos Del Abejonal. This allows a high level of control over the amount of pulp left on the seed as it dries, but also reduces water and energy usage during processing, something that is very important to Carole and her family. Finally, the dried coffee is rested in parchment before dry milling, in a small barn next to the mill, which was previously used for horses. The family call this their ‘winery’ as the thick walled wooden cellars are reminiscent of a wine cellar, and provide cool and consistent temperatures for the ideal storage of coffee.
We buy coffees from a long spine of Costa Rica, running through the country’s capital San Jose. This spine is famous for high quality coffee production the world over, resulting in high prices for farmers. One of the reasons for this is plentiful high altitude, the Talamanca Sierra runs through the region, with peaks of above 3000 masl. This spine is split into 3 regions, the West Valley and Central Valley to the north of San Jose, and Tarrazu to the south. In all of these areas, but especially in Tarrazu, agriculture and coffee growing is a main employer, vital to the economy. In fact, the population of Tarrazu is multiplied by three during harvest season, when workers flock to the region for the high wages paid to skilled pickers. The entire spine is mainly of volcanic origin, helping to provide fertile soils conducive to the production of consistently high scoring coffees, which we keep going back for. 2018 marks the fourth year we have visited our Costa Rican export partners at Exclusive Coffees, and the producers they have connected us with just keep on delivering excellent and transparent coffee experiences. Read more about coffee in Costa Rica, our relationships there, and the micro-mills that create such diversity here:
Read more
| Farm | Finca El Quizarra |
| Region | Central Valley |
| Varietals | Typica |
| Altitude | 1400 masl |
| Process | White Honey |
| Harvest | March 2018 |
With the honey process a certain amount of mucilage and pulp are allowed to remain on the coffee bean during depulping. The cover will stay with the bean during fermentation and drying thereby contributing to the sugars absorbed by the bean and affecting the flavour notes of the final cup. The amount of mucilage remaining defines the type of honey process - white, yellow, red or black in ascending order of mucilage concentration. If they are processed properly, the coffees can take on quite a lot of sweetness and flavours while remaining clean.
Raised drying beds (sometimes referred to as African drying beds) are often preferable when working with honey processed coffees, because of the additional airflow they allow. The air ensures that the beans dry evenly and reduces the incidence of fungi and bacteria formation. On the other hand, some farmers are accustomed to using sun-exposed patio drying that require a regular raking of beans to avoid moulds. While total fermentation and drying time depend on such choices as well as ambient temperature and moisture levels, red honey processing easily needs two weeks from depulping until drying has completed.
Our tote bag is made of a heavy and sturdy cotton with print on both sides. Inside there is a small pocket to conveniently store small items. The tote bag has been designed to be an over the shoulder tote bag with a flat bottom making it easy to set aside on the ground.
BuyYou can brew our coffees any way you want it is just a matter of the right ratios.
Worldwide 50 DKK ($7.9 / €6.7)
Domestic from 29 DKK
On all orders above 400 DKK (€54 / $63)*
Shipping Tuesday and Thursday
Jasmine
Grape
Green Apple
Finca El Quizarra is owned by Carole and the Zbinden family, the children of Swiss immigrants to Costa Rica. Their small micro-mill, Jardin de Aromas, located on the farm, allows a high-level of control over the lots that they produce. This level of control and organisation is clear throughout every stage on the farm, from the neatly pruned and separated areas of the farm, through meticulous processing, even to storage of parchment coffee before it is sent for dry milling. The farm is split into several small plots, each suiting a different varietal, and producing coffee of varying quality. Each lot is numbered depending on variety, day’s picking and farm plot. This lot is of the Typica varietal, and is processed using the White Honey method, using a Penagos Eco-Pulper, similar to the one we have seen at Mauricio Vindas’ farm Altos Del Abejonal. This allows a high level of control over the amount of pulp left on the seed as it dries, but also reduces water and energy usage during processing, something that is very important to Carole and her family. Finally, the dried coffee is rested in parchment before dry milling, in a small barn next to the mill, which was previously used for horses. The family call this their ‘winery’ as the thick walled wooden cellars are reminiscent of a wine cellar, and provide cool and consistent temperatures for the ideal storage of coffee.
We buy coffees from a long spine of Costa Rica, running through the country’s capital San Jose. This spine is famous for high quality coffee production the world over, resulting in high prices for farmers. One of the reasons for this is plentiful high altitude, the Talamanca Sierra runs through the region, with peaks of above 3000 masl. This spine is split into 3 regions, the West Valley and Central Valley to the north of San Jose, and Tarrazu to the south. In all of these areas, but especially in Tarrazu, agriculture and coffee growing is a main employer, vital to the economy. In fact, the population of Tarrazu is multiplied by three during harvest season, when workers flock to the region for the high wages paid to skilled pickers. The entire spine is mainly of volcanic origin, helping to provide fertile soils conducive to the production of consistently high scoring coffees, which we keep going back for. 2018 marks the fourth year we have visited our Costa Rican export partners at Exclusive Coffees, and the producers they have connected us with just keep on delivering excellent and transparent coffee experiences. Read more about coffee in Costa Rica, our relationships there, and the micro-mills that create such diversity here:
Read more| Farm | Finca El Quizarra |
| Region | Central Valley |
| Varietals | Typica |
| Altitude | 1400 masl |
| Process | White Honey |
| Harvest | March 2018 |
With the honey process a certain amount of mucilage and pulp are allowed to remain on the coffee bean during depulping. The cover will stay with the bean during fermentation and drying thereby contributing to the sugars absorbed by the bean and affecting the flavour notes of the final cup. The amount of mucilage remaining defines the type of honey process - white, yellow, red or black in ascending order of mucilage concentration. If they are processed properly, the coffees can take on quite a lot of sweetness and flavours while remaining clean.
Raised drying beds (sometimes referred to as African drying beds) are often preferable when working with honey processed coffees, because of the additional airflow they allow. The air ensures that the beans dry evenly and reduces the incidence of fungi and bacteria formation. On the other hand, some farmers are accustomed to using sun-exposed patio drying that require a regular raking of beans to avoid moulds. While total fermentation and drying time depend on such choices as well as ambient temperature and moisture levels, red honey processing easily needs two weeks from depulping until drying has completed.
Our tote bag is made of a heavy and sturdy cotton with print on both sides. Inside there is a small pocket to conveniently store small items. The tote bag has been designed to be an over the shoulder tote bag with a flat bottom making it easy to set aside on the ground.
BuyYou can brew our coffees any way you want it is just a matter of the right ratios.
