Day Three: Stop Two

Herbazu Estate ( Hermandos Barrantes Zuniga)
Town: Lourdes De Cirri,
El Rosario, Naranjo, Alaljuela
Farm Type: Estate
Altitdue: 1450 meters above sea level
Varietals: Villa Sarchi, Catura
Production: 45 bags of 100 lbs per hectare

Teamwork! Was relevant to this stop. All partners had to choose a picking buddy to start a healthy competition in picking cherries off of the trees. This really brought this trip full circle to what actually takes place everyday in the lives for our coffee farmers. A picker picks cherries for approximately 8 hours a day during the harvesting season and uses baskets that tie around their waist to be able to hold their pickings and use both hands. For pickers to get paid it is measured by CAJUELA (28.6 lbs of cherries) and then moved to the mill. This is where it is measured In QUINTALES (100 lbs of cherries). Then the processing method begins! Teamwork, dedication, beauty, urgency, and unity all play a huge role in making each aspect of this system work to the highest degree. We use those words everyday in our daily life but how can you interpret what you do to heighten your senses around the care of coffee.

Day Three: Stop One CICAFE

Owner: CICAFE (Costa Rican Coffee Institute)
Town: Barva, Heredia
Farm type: Research Branch of CICAFE
Altitude: 1100 meters above sea level
Varietals: Canturra & Catuai

CICAFE has had 60 years of research, development, and transference of knowledge dedicated to their unique sustainable model: Fairness, 8 Coffee Regions, Economy Dimension, Social Dimension, and Environmental Dimension. For more go to www.cafecostarica.com

Through the lens of passion, quality and structure our coffee is born. We did a side by side cupping of Starbucks core coffee and the lowest grade coffee that was from one of the farms in Costa Rica. With out the expertise, commitment, respect, passion, and evolution of the coffee industry and our brand there would no balance in this industry. By looking at the pictures what do you see any differences? Can you pick out which one is Starbucks?

Day Two: Escuela San Lorenzo de Tarrazu

Community plays a role in all that we do each and everyday. We all in origins took part in celebrating and supporting the farmers and their families of the Coope Tarrazu for all that THEY do each and everyday. Classrooms were painted, a gym floor painted, bleachers painted, and ceiling tiles painted to show our appreciation for all that they do for the FIRST 10 FEET!

Day Two: Chacon Family Farm

Owner: Ernesto & Carmen Chacon
Town: Grecia, Alaljuela
Farm type: Smallholder
Altitude: 1350 meters above sea level
Varietals: Canturra and Catuai
Production: 50 bags of 100 lbs per hectare
C.A.F.E Practices

Leaving this place today gave me a sense of commitment to quality and respect for the bean! Ernesto and his family have a deep sense of commitment to his farm, our coffee, and a feeling that evokes respect amongst all of us! Love what you do, and pay it forward! <3 there is a story to tell from all of us that can speak to both respect and commitment... What's yours?

Day one: Stop four: Candelaria Estate

Owner: Otto & Helmut Klotti & Hans Perter Aeberhard
Town: Candelaria, Palmares, Alajuela
Farm type: Estate
Altitude: 1080 meters above sea level
Varietals: Caturra & Catuai
Production: 45 bags of 100 lbs per hectare
C.A.F.E. Practices Status: Strategic Supplier

This is a mill estate, and the majority of the coffee grown here is bought by Starbucks. They have had a relationship with Starbucks for about 17 years.