Espresso - Finca La Sur, Costa Rica

Beneficio Brumas Del Zurqui is a micromill located in Costa Rica's Central Valley, within the Heredia sub-region. Neighboring farms deliver their cherries to this micromill, where a diverse range of coffee varieties are processed, including Villa Sarchi, SL-28, Bourbon, Gesha, Typica, Caturra, and Orange Bourbon. The mill is managed by Juan Ramón Alvarado Rodríguez and his family, who are fourth-generation coffee producers. Since 2003-2004, they've been innovating their processing methods and expanding their infrastructure. They've also established a cupping laboratory and roastery to ensure consistent quality control.

In recent years, Beneficio Brumas Del Zurqui has faced challenges due to labor shortages, exacerbated by the pandemic and workers seeking employment opportunities abroad. Despite these challenges, Juan remains deeply committed to his work. He takes great pride in having built a family business that not only generates employment but also positively impacts his community both socially and economically through coffee. Juan encourages roasters who purchase his coffee to roast with intention, so that every morning they feel inspired, joyful, and ready for new experiences. He hopes that the passion and values cultivated on the farm are carried through the entire coffee journey, from seed to cup.

When processing natural coffees, the cherries are typically processed on the same day they are harvested. They are carefully sorted for ripeness and quality, then rinsed to remove any debris. Often, this sorting is done using a float tank: damaged or defective cherries will float, while high-quality cherries will sink to the bottom to be cleaned and dried. After sorting, the cherries are spread on raised beds, tables, tarps, or patios, where they are rotated regularly throughout the drying process, which can take 30 to 40 days, depending on the weather.