The village of Dhoros is situated in the Kouris Valley, halfway between Limassol and Troodos and nestles on a plateau on the bank of the once mighty Kouris river. The area has been inhabited since early times when Greek settlers from the Peloponnese landed at Curium, before venturing further inland.

They followed the course of the river until they reached a fertile plateau above the water, close to the point where three rivers used to meet, and this is where they established the village of Dhoros.

This area has been cultivated since those times with olives, carobs and vines. Over the centuries the community grew in size and several watermills were built to harness the power of the Kouris, which in those days was far larger and more powerful than it is today. The oldest part of the village can still be seen down near the river and the winding streets are still cobbled. The village has a wealth of traditional styles of architecture so it is well worth exploring on foot!

The old village church of Ayios Epiphanios was built in the 9th century, but was badly damaged. Local legend tells how many of the villagers decided that they did not want to travel such a distance to the chapel so they decided to rebuild it further down the hill. Alas, it is said that the Saint did not agree, and every morning the villagers found their previous day’s work undone, so in the end they had to keep the church on the original site, and Ayios Epiphanios was happy! Originally the church had been a large one with three aisles, but when restoration work begun, it was decided to keep just the central aisle, and as the villagers discovered many old frescoes on the walls as they worked on their church. The Saint is much-loved by the villagers and well-known for the holy acts of kindness that he frequently performed. Visitors are very welcome to the church and the entrance key can usually be found at the village Commandaria factory!

In 1925 the community built a large new church just across the meadows using many of the stones from the old church. Today, the new church is shrouded in a copse of pine trees except for its cream-coloured dome and modern bell tower. This church is dedicated it to Panayia Galaktorofousa {Our Lady of Milk} and its most important icon is its famous 11th century icon of Our Lady {the Panayia} that was originally in the old church. This beautiful icon {along with several others in Cyprus} is credited with bringing the rain when it is needed, but even more importantly, for helping nursing mothers to have a plentiful supply of milk for their babies.

Dhoros was much larger in days gone by as it was on the wine route that was built in 1885 linking Limassol to Kitchener’s road leading up to Platres. Dhoros has been a Commandaria village since the Middle Ages and today the tradition is continued by Panayiotis Karseras who is the largest producer in Cyprus. His small factory {that is close to the church of the Panayia} is visited by many locals and holidaymakers alike, and there Mr Karseras and his staff make what was Richard the Lionheart’s favourite drink! Commandaria is made from grapes grown on the slopes above the village that are picked as late as possible in the autumn to ensure a high sugar content. Before crushing and fermenting, the grapes are spread out in the sunshine for 10 -15 days so that much of their moisture evaporates and their sugar content increases still further. Fermentation then takes place in traditional red clay pitharia for 3 - 4 months and the wine is then 'aged' in large wooden barrels for at least four years. Visitors to the factory not only learn how the Commandaria is made, but also have the chance to enjoy a tasting session!

Further up the hill a new little factory has recently been opened by another Karseras brother – Ioannis, who is producing a range of health foods from the village. He explains how their great- grandfather was the village priest, and was one of the few villagers to keep bees and became the largest honey producer in Cyprus. Since then the tradition has been passed down through the family and Ioannis is keen to continue it! Sultanas and raisins are hand-picked from the local vines and packed in the little factory. The staff also make the local speciality soujouko {strings of threaded almonds that have been dipped several times in thickened grape juice} which is a delicious natural sweet that can be enjoyed at any time of day. Teratsemelo {carob syrup} is another local speciality that is made there and is certainly a healthy alternative to chocolate sauce! . Zivania is the famous Cyprus ‘moonshine’ {often affectionately referred to as ‘ Cyprus whisky’} and visitors to the little factory are welcome to see how the Zivania is distilled in the traditional way over a log fire. All of these products can be bought in the factory which is open to the public Monday – Saturday 8.00 – 4.00 p.m.