Costa Rica
Tarrazú
Alexandra Elizondo
El Llano
Caturra, Catuai
Honey
2026
Bittersweet Chocolate, Caramel, Dark Chocolate, Hint of peach, Hints of Stone Fruits, juicy, Nutty, Orange, Plum
1850 meters
N/A
69 kg w/ GrainPro
USA - Oakland, CA - Annex - CTI
Finca El Llano is part of Café Ceres, a family-owned micro-mill located in El Quemado, Santa María de Dota, within Costa Rica’s iconic Tarrazú (Now Los Santos) coffee region. For over twelve years, this project has been led by a mother and daughter, Alexandra Elizondo Madrigal and Stephanny Fernández Elizondo, who came together with the shared dream of producing coffees with identity, care, and quality. Their microlots reflect a deep connection to the land, crafted through artisanal methods, and a strong commitment to environmental sustainability.
El Llano is a place where tradition and intention meet, the farm combines ideal altitude with thoughtful practices. The farm operates with a focus on sustainability and harmony with its surroundings.
Process description:
For this Caturra and Catuai lot from Cafe Ceres Micromill, the Honey process begins with ripe coffee cherries that remain in whole cherry for approximately 72 hours in plastic bags. The cherries are then pulped mechanically without the use of water, leaving the mucilage intact on the parchment.
The pulped coffee undergoes a second fermentation stage in plastic bags for approximately 48 hours, with no fermentation additives. The coffee is not washed after fermentation, allowing the remaining mucilage to stay attached to the parchment during drying.
The coffee is then transferred to raised drying beds and exposed to the sun for approximately 14 hours. Throughout drying, the coffee is moved every two hours to promote uniform moisture reduction and even drying.
This carefully managed Honey process preserves the mucilage throughout fermentation and drying, supporting the development of sweetness and complexity while maintaining consistency in the final coffee.
Tarrazú is a canton located in the province of San José, in Costa Rica’s Central Valley. It forms part of the renowned Zona de Los Santos, along with the neighboring cantons of Dota and León Cortés. Nestled in the high mountains south of the capital city, Tarrazú is one of the most densely planted high-altitude coffee regions in Central America, with many farms located at or above 2,000 meters above sea level.
Locally, the area is known as Zona de Los Santos, a name inspired by the many towns beginning with “San” or “Santa.” Tarrazú’s climate features two distinct seasons: a rainy season from May to November and a dry season from December to April. These conditions create the perfect environment for uniform coffee flowering and ripening. The region receives an average of 2,400 mm of rainfall annually and maintains a mild average temperature of 19°C (66.2°F).
The region’s volcanic soils and steep, rolling hillsides are ideal for agriculture. Many smallholder farmers grow coffee alongside bananas, avocados, and citrus—often on land passed down through generations. A strong sense of family and community defines life in Tarrazú, where producers care deeply for their land, preserve native forests, incorporate shade trees, and protect the natural springs that flow from the mountains.
If you want to learn more about the new division of Costa Rica’s coffee regions, check out our Instagram post.
