Cafe Ceres is the name of a micro mill located in the mountains of Terrazú, a region south of Costa Rica’s capital San Jose. Cafe Ceres was established by Stephanny Fernandez Elizondo and her mother Alexandra in 2019. The mother and daughter duo have worked together for years preparing for this endeavor of owning and operating a mill, their aim is to achieve constant growth by focusing on improvements in quality each day. They also prioritise sustainability in everything they do and are currently working towards Bandera Azul ecological certification
This 100% Catuai was processed very carefully to avoid the defects honey processed lots can sadly be prone to. The coffee cherries were sorted via floatation to remove underripe and overripe fruit and were then fermented for 72 hours then pulped, before being fermented for an additional 48 hours. Finally the coffee was dried on raised beds for 14 days while being moved every two hours to ensure uniform drying.
Seasonal buying is about seeing coffee as a crop not a commodity, buying in harmony with the growing seasons to enjoy coffee at its best. This kind of buying has always been the backbone of our business and it’s something we’ve improved and refined every year.
