The Farm is set in high altitude 2km from San Isidro de Alajuela, the Zamora family has been growing coffee at the Cafatalera Zamorana estate for over 100 years and four generations. Jorge Zamora is now in charge of the family business, which he runs with the help of his five sons.
In early January 2008, I visited Zamorana Farm in Costa Rica it was the last week of harvesting, as you can see in the film the pickers remove not only the red cherries, but also the yellow and green to clear the bush. This will prevent the trees from diseases. The beans will be sorted later on during the processing, only the red cherries are exported. The farm produces an outstanding coffee with a laser sharp acidity still well balanced with notes of lemons, grapefruit and milk chocolate.
The estate is made up of some ten small farms dotted around the foot of Costa Rica’s central volcanic mountain range. The fertile, volcanic soils and mild mountain climate provide ideal conditions for the production of specialty coffee. Two varietals are grown on the estate – Caturra and Catuaí.
The cherries are picked by hand only when completely ripe. They are then taken immediately to the estate’s processing facility in San Isidro, Alajuela. Here the cherries are pulped, fermented, and fully washed. The wet parchment is then dried in the sun on patios until it reaches optimum humidity. The beans are then rested in parchment until immediately prior to export.
The Zamora family do their utmost to farm in an environmentally sustainable manner. The solid coffee pulp left over at the end of the process is recycled and used as organic fertiliser on the estate, while the waste water is filtered naturally in purification lagoons in order to keep the farm’s streams and rivers pollution free.
Click here to view the short film I made on Zamorana farm