Costa Rica Finca La Pastora Natural Process Tarrazu Raw Arabica Coffee Beans
Bright citric acidity, heavy syrupy body, melon, mango, berry, with a sweet raw sugar finish. As the cup cools the fruit becomes more pronounced."
Cup note above courtesy Hacienda La Minita, which Imports this coffee and has a direct relationship with the Grower.
Roast Aroma: Mild fruit, cherry wine
Dry Aroma: Deep chocolate, cherry, grapefruit
Brewed Aroma: Cinnamon, sweet, cocoa, fruit
Stay close to your roaster, for me this coffee goes from Medium Light to Medium Dark in a heart beat, you may want to lower the heat in First crack.
Farm: Finca La Pastora has been owned by the same Family for over 60 years and has its own modern coffee processing mill. This coffee is not the same as our Costa Rica La Pastora COOPETARAZU which has numerous Growers contributing cherry to a central COOP processing Mill.
Grower: Minor Esquival Picado is a highly creative Producer utilizing various processing methods at his micro mill on Finca La Pastora where he employs coffee Sustainability practices. Minor has supplied both ripe cherry and processed green coffee to Hacienda La Minita, a very high quality Costa Rica Tarrazu coffee Producer.
Region: Tarrazu; Micro-region, Santo Maria de Dota
Altitude: 1,700 - 2,000 Meters Above Sea Level
Varietals: Cattura, Red and Yellow Catuai, Typica, and Geisha
Shade grown: Under Poro, Avocado, Cedar, Dama, and various fruit trees.
Processing: Natural, Only Sangre de Toro (Bulls Blood) color coffee cherries are picked and placed without depulping directly on African beds to dry for forty two days.
Average Annual Rainfall: 250mm
Harvest: January - March