Costa Rica is a land that is as diverse as it is beautiful. This little country has it all; from mountains and volcanoes to rainforests that buzz with life and coastlines with great beaches and surf. The nation is comparatively wealthy in Central America and is unarmed and peaceful. Hardly surprising then that However, there are good coffees to be found – and so there should be. The soil is rich and fertile thanks to thousands of years of volcanic activity, there’s high altitude, good varieties and cultivars and the necessary expertise is certainly there. The regions where the best coffees grow are Tarrazu, the Central Valley, the West Valley and Tres Rios.

The Zamora family are 4th generation coffee farmers with nearly 100 years of experience in the industry. It was in 1947 that Don Clodoveo Zamora Morales and his brothers formed a company producing coffee and sugar cane for the local market. Fast forward to 1971, and Don Jorge Zamora realised that if he was to support his family, risks needed to be taken to make their venture more commercial in order to access more markets. With foresight, vision and hard work, Cafetalera Zamorana S.A was established in 1995, surviving regular market volatility and uncertainty which has seen many other farms fail.

This Costa Rican coffee is unique in that it has been honey processed, or ‘semi-washed’ as many call it. In this processing method, the cherry is removed (pulped) but the mucilage remains, clinging to the outside of the parchment. It is sun-dried with this thin jacket still on. Drying is a time consuming and delicate process requiring much attention to detail in order for the beans to evenly dry out. When drying, the mucilage layer soaks into the core of the bean, changing the final flavour profile, giving the bean it’s honey like sweetness and well-rounded acidity.

This coffee has been scored 83.5 on the Q grade scale by our in-house Q grader.

This score signifies a VERY GOOD speciality coffee as per the SCAA (Speciality Coffee Association of America) Cupping Protocols.