About Us

Our history and experience in coffee dates back to the 1970s, when our our parents Mr. Egidio Zamora and Ms. Ligia Picado start a small coffee farm in Tarrazú, Costa Rica.
For 40 years, our parents dedicated to coffee production in the Tarrazu area. We, his 3 sons Felipe, Esteban and Jacob grew up with a coffee passion and we founded La Cruz Micromill in 2010.
Currently we process specialty coffee that has been awarded as cup of excellence finalist. Also, It was selected in recent years for the international auction of fine coffees in the United States.

Our green coffee is currently exported to countries such as Japan, Romania, the United States, South Korea and others.
Our mission is to produce high quality coffee with the best international standards and helping to satisfy the customer's needs with a competitive price based on fair trade and environmental sustainability.

Esteban, Felipe y Jacob

Costa Rica in your cup

Costa Rica is a free, democratic and independent country, without army and recognized on several occasions as the most happy country in the world.
We are one of the countries with the most biodiversity in the world. Around 25% of our territory is protected under various forms of conservation. Also, we have a high level of literacy, 97.8%, that´s because the primary education is free and obligatory. We also have good standard of modern services, low levels of inflation and sociopolitical stability.
We are a country free from slaverv where social security is mandatory and there are laws that protect all workers.
Our coffee's love transcends time, historically, we has been recognized as one of the countries that produce the best coffee in the world. Our history in coffee dates back to the century XVIII. There is no industry or product that represent us, as coffee.

Single Origin Coffee

Costa Rica is a country in Central America, bordered by Nicaragua to the north, the Caribbean Sea to the northeast, Panama to the southeast and the Pacific Ocean to the southwest.
The Tarrazú area in Costa Rica, has been recognized as one of the 5 areas that produces the best coffee in the world. We are the only country in the world where it is ilegal to produce any type of coffee that is not 100% Arabica.

Cup of Excelence Finalist

In 2019 and 2020, our coffee was finalist in the cup of excellence contest in Costa Rica. We achieve to place two specialty coffees in the first places and we participed in the International Auction of the Fine Coffee Association of United States as one of the best Coffees from Costa Rica.

Low Carbon Coffee

Coffee farms in Costa Rica are considered as forests that helps with the conservation of river basins and the environment´s preservation. The coffee plantations are develop with intercropping shade crops that allow the leaves in descomposition are organic matter to the land; additionally, the high-slope plantations helps to prevent erosion.
According to Dr Fournier Origgi, a biologist at the University of Costa Rica, two hectares of coffee remove so much dioxide of carbon from the air as one hectare of virgin tropical forest.
Our production and processing meets “Low Carbon Coffee” model, developed internationally by NAMA Café (Mitigation Action Nationally Apropriate). This consists in actions to reduce of greenhouse gases.
We participates since 2016 in the NAMA Café project, with the commitment to reduce our CO2 footprint.

Developing Flavors

The beans used for Singular Coffees come from an artisanal harvest carried out on the farms of producers located in the mountains of Tarrazú, Costa Rica, at an altitude that ranges from 1700 masl to 2000 masl.
The flavor and aroma are due to the characteristics not only of the region, but also to the manual harvesting process of the strictly ripe fruits.
Our coffee is processed in the artesanal way, the mechanical pulping process and sun drying highlight the best characteristics according to the harvest of each batch. We carry out the specialty processes

Honey

The honey process is closely associated with Costa Rica and, in recent years, subcategories have been developed: yellow, red, golden, black and white honey. This reflects the ability of this process to influence the taste and general profile of a coffee, it is a highly scientific process, since the level of mucilage, which influences the sweetness and depth of the coffee body, is monitored and controlled . In general, the more mucilage left in the beans, the sweeter the flavor.

Double Washed

Our Double Washed coffee reflects the science of growing the perfect coffee bean. We ensure that our grain absorbs enough sugars and natural nutrients during its growth cycle. Variety, ground, climate, maturity, fermentation, washing and drying are essential. This means that the double wash process can bring out the true character of single origin bean like no other process and is the reason why so many specialty coffees are washed.

Natural

The Natural process, also known as the Dry Process, is a return to basics approach that comes from Ethiopia and is perhaps the oldest and simplest, as it requires little machinery, albeit more manpower. The process consists of drying the entire cherry after it has been harvested, without removing the skin or peel, there is little interruption in the coffee while it is drying.

Welcome to La Cruz Farm and Mill

Costa Rican Specialty Coffee