Established in 2019, the Cafe Ceres micromill is owned and operated by Stephanny Fernandez Elizondo and her mother Alexandria, in the mountains of Terrazú, in San Jose province. The micromill is equipped with a pulper, greenhouse drying spaces with raised beds, a waste treatment area, and a warehouse for coffee storage. They also own some neighbouring farms - typically we purchase their coffees from Los Quemados. The duo prioritise sustainability across their practices, and are currently working towards earning the Bandera Azul ecological certification. On their farms they participate in training sessions and courses run by the Ministry for Agriculture and Livestock and the National Coffee Institute, focusing on environmental awareness and best practices for crop care.
This Catuai lot underwent red honey processing. After harvest, cherries were sorted by flotation to remove underripe and overripe fruit. They were then fermented for 72 hours before being pulped. The coffee then underwent a second fermentation in plastic bags for 48 hours. Finally, the coffee was dried on raised beds for 14 days, with turning every two hours to ensure even drying. Los Encinos is consistently a favourite here in the roastery - this is our fourth year buying from Cafe Ceres, and our director Tim was lucky enough to visit Stephanny and Alexandria in 2022.
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.
