After meeting with a Costa Rican producer in Meyrin, in our roasting workshop, we went directly to the Finca El Quizarra plantation. And we brought with us a nice surprise!

El Quizarra is located in the Central Valley region of Costa Rica. The farm is managed by Carole Zbinden, 3rd generation. This fine and lively coffee of Caturra and Catuai varieties is harvested by hand and is processed by washed treatment. This gives it the vivacity and floral and fruity notes characteristic of the washed but also typical of these varieties.

14 hectares of this plantation are used for the cultivation of the coffee which is equivalent to about 77'850 coffee trees whose cherries are harvested by hand and selectively. It requires at least 7 tree crossings to harvest all the cherries at optimal ripening.

Surrounded by the volcano Poas and Barva, the coffee trees grow on a very rich volcanic soil and brings a very particular aromatic complexity to the cup.

The plantation is divided into about thirty parcels of coffee trees between 0 and 25 years old. That is to say, a parcel corresponds to a coffee age group in order to facilitate the turn of the plants. Plots are also defined by a size system and different sun exposure.

On the farm, harvested cherries are processed daily. As a result, all harvested cherries are de-pulped and washed on the day of picking to ensure their freshness. A day of harvest can result in 30 fanegas, that is to say 30 times 46kg of cherries. So a total of 1380kg.