Almost 10 years after our first encounter, Carole Zbinden and finca El Quizarra have become household names at the roastery. Carole reflects the ethos of a gardener while tending to her coffee plants and shows a great respect for the land and resources that support her superior production.
Located in the Central Valley, Carole’s mill and farm use innovative systems to reduce water and energy consumption, including water-saving eco-pulpers and composting programs that use the organic waste from coffee processing to further enrich the soil.
This year’s lot is hand-picked Red Caturra that’s been white honey processed, meaning a small amount of mucilage was left on the seed when carefully depulped. The result is a delicate sweetness, while maintaining a crowd-pleasing balance as a cup that everyone, and anyone, can enjoy.