Our coffee is stamped by its origin in the Tarrazú region and the inheritance and experience of around forty years of Zamora Picado Family in the coffee growing activity.

In 2014 our family started the entrepreneurship in coffee processing, and was when La Cruz de Tarrazú Micro-Mill was born. La Cruz, as buyers call us, represent the passion and effort for producing and processing coffee, with the main goal that ours coffees can be enjoyed by people that appreciate the quality and social responsibility.

We are a family of five that work together in a sustainable activity.

El Pino farm was acquire by the Family Zamora Picado more than twenty years ago, the area is around 37 hectares, is located in Tarrazú at an elevation of 1700 meters above sea level and is planted with Catuaí variety. This coffee is produced under shade of avocado and anona trees, this enable us to extend the time for picking the coffee cherries and of course increase the ripening uniformity in an environmental friendly way.

This year the weather was perfect for obtaining that ripening point, which is key for the quality of the coffee.

Regarding the process, we have been working for the past three year in our own new process called “restful honey”, here the drying time was around twelve days, three days in beds directly under the sun and the remaining time under shade drying.

Farm Information
  • Farm Name
    El Pino
  • Farmer
    Esteban Zamora Picado
  • Altitude
  • Farm Size
  • Score
  • Rank
Lot Information
  • Year
  • Processing System
  • Overall
    viscous body, green tea aftertaste
  • Aroma / Flavor
    honey, cherry, ginger, spices, sweet cream, palm sugar, green apple, orange, blackberry
  • Acidity
    citric, orange peel

San Marcos, Tarrazú, Costa Rica