Finca La Cruz Kenyan washing treatment of Costa Rican boutique coffee beans Holy Cross Manor

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The Zamora Picado family started the coffee business in the 1970s, when the owner, Mr. Egidio Zamora Navarro, grew coffee in the tiny block of Alto Canet, now located in the Tarazu region, where the Holy Cross is located. Today, under the core policy of meeting the needs of international consumers and creating market value, the second generation operators, Jacob, Esteban and Felipe, are more focused on the operation of their own processing plants, focusing on the production of micro-batches of boutique products, subsequent fine processing procedures and the sale of boutique coffee.

The coffee growing area is located in Tarazhu. the mountains stand extremely high above sea level, up to 1975 meters high, so there are relative geographical conditions that can achieve the bright acidity and unique flavor of coffee. The annual average temperature is 24 °C-12 °C, the annual rainfall of 2400 cm is sufficient, the relative humidity is 84%, and the humidity in the dry season is greatly reduced, which can also provide a good drying environment for the drying stage of raw beans. Under the current plan of the manor owner, the Holy Cross Manor and processing plant produces only about 200kg (about 20000 kg) of raw beans every year, of which Caturra and Catuai are the main varieties. The Kenyan washing batch strictly selected by Shoucheng this year is full of amazing sour brightness and delicate flavors such as citrus fruits and flowers.

Holy Cross Manor Kenyan washing Finca La Cruz Kenya Washed Process

■ country: Costa Rica

■ producing area: Tarazhu (Tarrazu)

■ altitude: 1650-1975 m

■ treatment: washing

■ level: SHB

■ variety: Caturra

■ flavor description: sweet pomelo, vanilla seed, grapefruit peel, sucrose sweet, long flower fragrance, excellent cleanliness