It is on the Costa Rican property of the Zbinden family that the El Quizarra farm is established on 17 hectares in total, growing only coffee since 1960. This second generation family farm, handed down from father to daughter, was one of the greatest successes of the little black in the world of specialty coffee over the last twenty years. “Jardin De Aromas”: a place where the coffee plants and trees are maintained with extreme and rigorous care, as if we were going to a tea garden. Carefully harvested at more than 1,400 meters above sea level on the Costa Rican terroir and on the slopes of the Barva Volcano, Carole's coffee cherries from the Finca Quizarra farm will be finely selected and harvested by hand, one by one, to guarantee a selection at maturity. The cherry harvest takes place from November to February at Carole’s at Beneficio Jardin de Aromas. Unlike the majority of producers who have difficulty accessing grain processing, Carole has been given an equipped family farm, to which she will add a Grain Processing Benefit in order to be 100% autonomous. Thus, Carole undertakes to harvest, pulp, dry on the patio and then automatically dry the coffee cherries by obtaining precise humidity on site, at the Beneficio. To guarantee a fine and premium selection, Carole rests her coffee in the cellar for several months before sending it to the roasters. At Carole, nothing is left to chance: neither the coffee nor the waste that comes from it. Carole places a strong emphasis on sustainability, since she is aware that the majority of carbon emissions are linked to agriculture. This is why its plantation has implemented systems to reduce water and energy consumption, by exploiting various waste from the plantation such as parchment or pulp. In fact, this coffee “process” waste makes it possible to enrich the soil, without consuming more water or energy. In addition to being an independent specialty coffee producer in the highlands of Costa Rica, Carole plants 100% Arabica coffees of Caturra and Catuai varieties, on volcanic soil in Carrizal, where the beans grow in quality and density. Once roasted, the coffee beans develop their full potential by surpassing their “green coffee” attributes and becoming a specialty coffee from high terroirs. On 17 hectares, Carole is popular for its cultivation of “fine” specialty coffee, selection and superior quality: limited production and cultivation: the rarity and altitude of Carole increasingly attract small roasters…