Cafe Ceres an exciting growing relationship

We’ve been buying coffee from Cafe Ceres for three years now and have visited once. The name actually belongs to the micromill rather than a farm. it as established in 2019 by Stephanny Fernandez Elizondo and her mother, Alexandra, in Santa Maria de Dota in San José province.

Micromill and a focus on sustainable farming.

The micromill is a facility with a pulper, greenhouse drying spaces with raised beds, a waste treatment area, and a warehouse for coffee storage. The facilities allow for very good coffee production and we’ve found quality is better year on year.

We typically buy coffee is from Los Quernados, a farm which is also owned by Alexandra and Stephanny with the lot being 100% Catuai and Honey process. The coffee cherries are sorted via floatation to remove underripe and overripe fruit and are then fermented for 72 hours then pulped, before being fermented for an additional 48 hours. Finally the coffee is dried on raised beds for 14 days while being moved every two hours to ensure uniform drying

Stephany Fernandez Elizondo and Tim Gane our Company Director in 2022
Farm entrance
Cherries Drying
Drying Tables
Harvest in 2023

In addition to a focus on quality coffee Stephanny and her mother are very focused on working in a way that is environmentally sustainable.

Bandera Azul ecological certification. Within the farm, they also regularly carry out training and courses through the Ministry for Agriculture and Livestock (MAG) and the National Coffee Institute (ICAFE) in order to learn about environmental issues and how to best take care of their crops. We’re excited to have built this ongoing relationship with Stephanny and Cafe Ceres and it’s one more reason we need to go back to Costa Rica soon!