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Costa Rica La Pastora Natural

Location: Santa Maria de Tota - Tarrazu Region

Altitude: 5,100 - 6,000 Feet (1,300 - 1,600 Meters)

Varietal: Yellow and Red Catuai, Typica and some Geisha

Process: Natural

Drying: Sun-dried on African drying beds

Finca La Pastora is located in Santa Maria de Tota region of Tarazu. The farm ahs been in the same family for over 60 years. The owner, Minor Esuival Picado, has divided the farm into three separate farms, two for his daughters and La Pastora, for which he has built his own micro mill. One of the more innovative producers in the area with concern for environmental imapct, all his coffee is honey processed and dried on African beds. In addition to the coffee farms, Minor has an organic fruit and vegetable farm at the top of the mountain (far too high for coffee to grow at al,ost 8,600 FASL)

Minor is fanatical about ripeness of fruit for his coffee, only picking the Sangra de Toro (Bulls blood) colored cherries. The fruit is then transported to his micro mill Beneficio La Pastora and processed only removing the skin skin of the cherry and keeping all the miel intact on the parchment. The honeyed parchment is then spread out on raised beds and dried. This level of attention to processing creates an exceptional grade of coffee. 

This is a full natural coffee where only full ripe cherry is used. The cherry goes directly to African beds without being depulped. It takes 42 days to dry a natural. This is a very special coffee.

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