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La Pastora

La Pastora

Our second year featuring the refined work of the passionate smallholders in Tarrazú: rich stewed fruits & sweet spices.

£17.50
£17.50
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Character

We taste stewed fruits & cinnamon.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

Volume
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Commitment to quality.

We are pleased to welcome back Coope Tarrazú for a second consecutive year, highlighting their continued commitment to quality.

Coope Tarrazú are a cooperative made up of over 5000 members formed in 1960 to offer collaboration and support to the growers of Tarrazú.

This coffee has been well suited for cold winter days at the roastery, we have been enjoying a rich stewed fruit sweetness & warming spices reminiscent of cinnamon.

The Producer

Produced by Coope Tarrazú, this Catuai & Caturra varietal has unique qualities of stewed fruits and spices. This group of passionate smallholders are dedicated to developing better alternative practices with by-products, sustainable agriculture and energy.

The Catuai & Caturra varietals are commonly grown together to enhance soil health and biodiversity while reducing pesticide use. The plants flower in spring time and the harvest period spans from December to March.

To start with the ripest cherries are picked and pulped. They are then moved to a fermentation tank for around 4 days, once complete beans are taken to raised beds and dried under sunlight.

  • Production Data

    Produced by Coope Tarrazu
    Region - Tarrazu
    Grown at 1400 - 1500 masl
    Varietal - Caturra & Catuai
    Harvest - March 2024
    Process - Anaerobic Natural

  • Anaerobic Natural

    Whole cherries are placed inside grain pro bags or containers and all oxygen is expelled.

    They’re then left to ferment for a desired amount of time at a certain temperature, depending on the producers unique protocol.

    Once the specific fermentation has been reached the coffee follows a natural process procedure, the increased control over fermentation leads to a bright clean cup profile.

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