/ck/ - Food & Cooking

New beans bros..
First autism goffee ever.
>It is on the Costa Rican property of the Zbinden family that the El Quizarra farm is established on a total of 17 hectares, cultivating only coffee since 1960. This second generation family farm, handed down from father to daughter, has been one of the greatest successes of the little black in the world of specialty coffee in the last twenty years. “Jardin De Aromas”: a place where the plants and trees of the coffee tree are maintained with extreme and rigorous care, as if we were going to a tea garden.
>Carefully harvested at more than 1,400 meters above sea level on the Costa Rican soil and on the slopes of the Barva Volcano, the coffee cherries of Carole and her Finca Quizarra farm will be finely selected and harvested by hand, one by one, to guarantee mature selection. It is from November to February that the cherry harvest takes place at Carole's in Beneficio Jardin de Aromas. Unlike the majority of producers who have difficulty accessing grain treatments, Carole was given an equipped family farm, to which she will add a Beneficio de Process du grain in order to be 100% autonomous.
>Thus, Carole is committed to harvesting, pulping, drying on the patio and then automatically drying the coffee cherries by obtaining precise humidity on site, at the Beneficio. To guarantee a fine and premium selection, Carole rests her coffee in the cellar for several months before sending it to roasters. At Carole, nothing is left to chance: neither the coffee nor the waste that comes from it.
>Carole puts a strong emphasis on sustainability, since she is aware that the majority of carbon emissions are linked to agriculture. This is why his plantation has set up systems to reduce water and energy consumption, by exploiting the various waste from the plantations such as parchment or pulp. Indeed, this "process" coffee waste makes it possible to enrich the soil, without consuming more water or energy.