Single-origin Costa Rican beans, from the Central Valley.
This layered coffee with notes of citrus accented by sweet sugar cane and milk chocolate comes from Cafetalera Herbazu, a farm, and micro-mill located in Cirrí de Naranjo, one of the three narrow geographical areas that in recent years have produced the best lots of high-quality Costa Rica coffee.
Available as whole bean or ground.
This farm had belonged to many generations of Antonio Barrantes Zuniga’s family and he continues to personally oversee all aspects of cultivation, harvesting, and production of his award-winning coffees, which frequently feature among the finalists of the annual Cup of Excellence competition.
Kenya Washed Coffee Farmer, Antonio Barrantes Zuniga
Hear it from the Farmer's Mouth:
How long have you been growing coffee and what got you started?
“I have been a coffee producer for 41 years now. When I first started in the activity, it was a time when it was very difficult to study, so I dedicated myself to helping my father attending the family farm. Soon, suggested to plant new areas with coffee. This is how, from the hand of my father, little by little I began to learn the secrets to growing excellent coffee.”
What is unique about how you grow and harvest coffee?
“The special thing we do is the way we work our lands. We only use inputs with no or very low impact on the environment and on the life of our soils; therefore, we do not use herbicides either. The attention to all the details, and the ability to collect only fruits at their optimum level of maturity, allow us to give sustainability to the production and quality of our coffee.”
What are your plans to continue improving quality?
“To continue improving quality, we are convinced of the fundamental role played by the health, vigor and strength of our coffee plantation, for this reason we maintain a program of continuous renewal of coffee trees, and the introduction of new varieties with exquisite cup profiles. We also focus on every detail of the milling process, and incorporate improvements with different methods to achieve the maximum flavor and aroma potential of each grain.”
