El Quizarra – Costa Rica

Hazelnut • Raisin • Creamy

Celebrating 10 years of partnership, Carole Zbinden is a household name at the roastery. Admired for her personalized approach, she embodies the gardener’s spirit – the name of her family mill translates to “Garden of Aromas” – and shares unrivalled knowledge of agronomy.

This lot of hand-picked Caturra is white honey-processed, meaning just a small amount of mucilage was left intact on the seed to dry. El Quizarra makes an excellent espresso but is easy to enjoy with any brew method.

Our commitment to quality means sourcing coffee at its peak. This coffee is no longer available online. Keep an eye out for its next release!

Varietal

Caturra

Process

White Honey

Altitude

1370m

Origin

Carrizal de Alajuela, Costa Rica

People & Place

Carole Zbinden, El Quizarra

Carole’s farm is always a highlight of our annual visit to Costa Rica. Her impeccable processing uses innovative and sustainable methods to get the best results, including water-saving ecopulpers and composting the coffee cherries to fertilize future crops. Not only is the philosophy of El Quizarra something we admire, it also results in a clean, subtle and sweet cup that is easy to enjoy.

The Land

Carrizal de Alajuela, Central Valley

Tucked between the Poas and Barva volcanoes, El Quizarra resides in the central highlands of Costa Rica. The typography is characterized by rolling hills, scene mountains, and towering volcanoes, making climate extremely regional. The wet season is particularly intense in the valleys and south of the region, which supports some of the world’s most impressive biodiversity.

Brew Methods & Recommendations

Drip

Flavours of pecan and chocolate-covered raisins. Low-medium acidity, medium sweetness and full body.

Brewer: V60
Ratio: 1:16
Coffee: 22g
Water: 350g
Brew Time: 3:30-4 minutes
Rest Period: 7 days

Espresso

Flavours of smores and brown sugar. Low acidity, medium-high sweetness and creamy body.

Ratio: 1:2.05
Coffee: 20g
Water: 41ml
Brew Time: 29 seconds
Rest Period: 7 days

Immersion

Flavours of grapefruit and hazelnut. Low-medium acidity, medium-high sweetness and creamy body.

Brewer: AeroPress
Ratio: 1:16
Coffee: 15.5g
Water: 248ml
Brew Time: 3 minutes
Rest Period: 7 days