Costa Rica El Pino Estate Coffee Flavor Characteristics Costa Rican beans Taste Characteristics

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El Pino

Our coffee has the origin of the Tarazu region, as well as the inheritance and experience of the Zamora Picardo family in coffee cultivation over the past 40 years.

In 2014, our family started a coffee processing business, and the La Cruz de Tarrazu micro-mill was born. La Cruz, as the buyer calls us, represents the enthusiasm and effort to produce and process coffee, and our main goal is to let those who appreciate the quality and social responsibility of coffee enjoy our coffee.

We are a family of five, working together in a sustainable activity.

El Pino Farm, which was acquired by the Zamora Picado family more than 20 years ago, covers an area of about 37 hectares, is located in Tarrazu, which is 1700 meters above sea level, and grows Catuai varieties. This coffee is produced in the shadow of avocados and Anna trees, which allows us to prolong the time it takes to pick coffee fruits and, of course, to increase the uniformity of ripening in an environmentally friendly way.

The weather this year is very suitable for maturation, which is the key to the quality of coffee.

With regard to this process, we have been using our own new method "restful honey" for the past three years, where the drying time is about 12 days, direct exposure to the sun in bed for three days, and the rest of the time in the shade.

Costa Rica ranked seventh in 2019

Farm name El Pino

Farmer / Representative Esteban Zamora Picado

Score 88.89

City San Marcos, Tarraz ú

Regional Tarraz ú

Flavor honey, cherry, ginger, spices, sweet cream, palm sugar, green apple, orange, BlackBerry

Acidity: citric acid, orange peel

Other alcohols are thick and sticky with the aftertaste of green tea.

Treatment system honey treatment

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