Kostaryka La Pastora

Costa Rica La Pastora

100% Arabica

Region: Tarrazú

Altitude: 700–1,900 m above sea level

Variety: Bourbon, Jackson

Processing: washed

Flavor profile: nougat, milk chocolate, caramel

SCA: 84.00 points

Costa Rica is home to eight coffee-growing regions, the best-known of which is Tarrazú. Bordered by the Pacific Ocean to the west and the Cordillera Central mountain range to the east, it is a region of lush vegetation and breathtaking views. Above all, Tarrazú is an ideal place to grow Arabica coffee. The high altitude and soil composition contribute to the smooth, delicate acidity these coffees are known for, while the nearby Pirrís River supplies the region with fresh water.

The long-established CoopeTarrazú cooperative was founded in 1960. Before it was established, there were no dry mills in the area where farmers could bring their coffee, so it was mostly sold to middlemen. Farmers also had little knowledge of coffee production, resulting in low yields despite their hard work. Today, CoopeTarrazú is the largest cooperative in the region, with more than 5,000 members who deliver their coffee cherries to a shared dry mill. Its strategy is to increase productivity through various training programs and farm visits by agronomists. In addition to producing high-quality coffee, members are committed to the social development of local communities and environmental protection through eco-friendly practices. Their initiatives include recycling programs, the use of renewable energy sources, and reducing water consumption.

Thanks to favorable soil and climate conditions, the region is renowned for producing some of the best coffee in the world. The high altitude and low nighttime temperatures slow the ripening of the cherries, resulting in dense beans that qualify the coffee as Strictly Hard Bean (SHB). Coffees from Tarrazú have already won many international awards in barista and coffee-tasting competitions.

Recommended brewing methods:

drip coffee maker, V60 pour-over, French press, AeroPress, Chemex, simple pour-over,

How to brew Costa Rica La Pastora:

V60 pour-over:

• dose: 19 g
• grind: 22 clicks on a Comandante
• water: 300 ml / 96 ℃
• pre-infusion: 60 ml / 30 sec
• number of pours: 5 pours of 60 ml each
• brewing time: 3:30–3:50 min

AeroPress:

• method: inverted
• dose: 17.5 g
• grind: 20 clicks on a Comandante
• water: 240 ml / 94℃
• pre-infusion: none
• number of pours: 1
• brewing time: 2 min
• pressing: slowly, until 2:30 min