The Holy Cross Manor in Costa Rica introduces the characteristics of Kenyan washing treatment.

Costa Rica Holy Cross Treatment Field Ridge Kenyan Wash

Country: Costa Rica Fiscal year: 2003

Production area: Tarrazu

Altitude: 1650-1975m

Treatment method: washing

Grade: SHB

Breeds: Kadura, Kaduai

Flavor description: lemon, wild ginger flower, citrus, orange, grapefruit, good cleanliness

Costa Rica Santa Cruz Treatment Site

The Zamora Picado family started their coffee business in the 1970s, when Egidio Zamora Navarro, owner of the estate, grew coffee in Alto Canet, a micro-block in the Tara Pearl region, where the Santa Croce is currently located. Today, under the core policy of meeting the needs of international consumers and creating market value, the second generation operators, Jacob, Esteban and Felipe, focus on the operation of their own processing plants, focusing on the production of small batches of fine products, subsequent fine processing procedures and the sale of fine coffee.

Coffee Farm of the Holy Cross:

El Olivo

El Pino(#7 in Costa Rica 2019 COE)

El Pozo

El Alto

El Anono

Los Crestones

The coffee growing area is located at Tarazhu, where the mountains stand at an extremely high altitude, reaching up to 1975 meters, thus having the relative geographical conditions to achieve the bright acidity and unique flavor of coffee. The annual average temperature is 24°C-12°C, sufficient annual rainfall of 2400 cm, relative humidity of 84%, humidity in dry season is greatly reduced, and it can also provide a good dry environment for green beans during drying stage. Under the current plan of the estate owner, the Holy Cross treatment plant produces only about 200 quintals (about 20000 kg) of raw beans per year, of which Kadura and Kaduyi are the main varieties. Shoucheng's carefully selected Kenyan washing batches, acidic brightness, and delicate flavors of citrus fruits and flowers are all amazing.