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ESTEBAN ZAMORA / COSTA RICA

from 20.00

Juicy Honey, Complex, Pineapple, Red Grape

Location: Tarrazu

Varietal: Catuai, Caturra

Process: Red Honey

Elevation: 1700 masl

We would like to introduce to you not only our first Costa Rica of the season, but also our first pulped natural coffee of the year. This coffee is what is called a “Red Honey” processed coffee. Meaning after removing the cherry from the seed, it is then dried a few different innovative ways with the mucilage still intact with the seed to ensure some deep, amazing flavours that a naturally processed coffee brings, but with clarity that a washed coffee brings. We are tasting lots of pronounced citrus and honey, with nice sweet grape. we have never tasted a honey processed coffee this clean before, and your grandpa probably hasn’t either. It’s BOOOOOMB. Heres a bunch of info on the farmers/producers.

This coffee comes from a relationship with a few people we have known and respected for many years now. Nela Montero is no stranger to coffee farming. She has spent her whole life on coffee farms in Costa Rica, partiking in every step of coffee producing. She then landed a job with Nordic Approach where she was doing global sales. Soon she realized that she wanted to bring even better coffee from Costa Rica to roasters all over the world, and decided to start her own company, Selva Coffee.

Selva manages to connect roasters and farmers with one another in order to create relationships based on ethics, and flavor profiles. With the aid of Vela’s partner Perry, who has been a bright face of the specialty coffee community for many years, we managed to land on this lot from Esteban Zamora. Esteban grew up watching his family produce coffee, before he himself fell in love with the act. He know owns part of his families coffee estate, where he and his brother Felipe work closely together to innovate some amazing farming and processing practices to theirs families long legacy of coffee producing.

This particular coffee comes from their “El Cocobolo Lot”. The ripe cherries are picked, and then pulped where they are then set to dry with all mucilage intact with the seed. The coffee is set to dry under plastic tarps with 100% exposure to the sun for 3-5 days before it is then turned to dry evenly on all sides. After about 15 days, the coffee is then sealed in bags with the sticky mucilage still on the parchment for another 1-2 months. This is stored inside of a climate controlled warehouse. The coffee is then taken to the dry mill in San Lorenzo where it is hulled, and sorted for defects before being packed up and shipped.

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