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Costa Rica
Roast profile
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The Zamora family has been growing coffee at the Cafatalera Zamorana estate for over 100 years and four generations. Jorge Zamora is now in charge of the family business, which he runs with the help of his five sons.

The estate is made up of some ten small 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.

The cherries are picked by hand only when completely ripe. They are then taken immediately to the estate’s processing facility in San Isidro, Alajuela. Here the cherries are pulped, fermented, and fully washed. The wet parchment is then dried in the sun on patios until it reaches optimum humidity. The beans are then rested in parchment until immediately prior to export.

The Zamora family do their utmost to farm in an environmentally sustainable manner. The solid coffee pulp left over at the end of the process is recycled and used as organic fertiliser on the estate, while the waste water is filtered naturally in purification lagoons in order to keep the farm’s streams and rivers pollution free.