Sweet & Juicy from ₹465.00
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long shelf-life
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CHanniLa Pastora is a branded coffee that is solely produced by CoopeTarrazú R.L. The cooperative prides itself on a focused set of commitments to sustainability, protection and improvement of the environment, high-quality products/services, and improving the quality of life of its members and the associated community.
La Pastora coffee from the Tarrazú region of Costa Rica is renowned for its well-balanced and complex flavor profile. It typically features bright and lively citrus acidity, resemblant of the acidity in lemons or oranges. The coffee has a medium to full body, providing a smooth and pleasant mouthfeel. Predominantly, it boasts flavors of cocoa nibs, melons, and grapes, contributing to a sweet and subtle, fruity character. The finish is clean and elegant, with a lingering grapey aftertaste. These characteristics make this lot a delightful choice for those who appreciate nuanced and refined flavor profiles.
The washed process for La Pastora coffee from Costa Rica involves multiple meticulous steps to ensure high quality. First, ripe cherries are handpicked and depulped to remove the outer skin. Then, the beans are fermented in water-filled tanks for 24-36 hours to break down the mucilage. Post-fermentation, beans are washed thoroughly to eliminate any remaining residues. The clean beans are then sun-dried on raised beds to an optimal moisture level. Finally, they are hulled to remove the parchment layer. This process highlights the bright acidity and clean flavors characteristic of La Pastora coffee from the Tarrazú region.
La Pastora originates from CoopeTarrazú R.L, a cooperative established in 1960 consisting of 228 small coffee farmers. Their dedication to consistent quality has made them one of the most renowned coffee exporters in Costa Rica. Approximately 80% of the farmers cultivate less than 4 hectares of land. The cooperative supports its members with credit, technical services, fertilizers, and various other forms of assistance.
The number of wet mills in Costa Rica has risen to 250, driven by increased demand and a long-term commitment to quality from the farmers. Over half of the crop is exported to the United States, attracting over 1 million American tourists, with Tarrazú being a primary region of interest. The traditional ox-cart, a national symbol of Costa Rica, is often used by hardworking oxen to transport coffee cargo at the plantations.
18g
Coffee Dose
36ML
of water
1:2 ratio of
Coffee to water.
94°C
Temperature
25-30 seconds
Brew time
30g
Coffee Dose
480ML
of water
1:16 ratio of
Coffee to water.
93°C
Temperature
4:00-4:30 min
Brew time
18g
Coffee Dose
230ML
of water
1:12.8 ratio of
Coffee to water.
92°C
Temperature
2-30 min
Brew time
30g
Coffee Dose
390ML
of water
1:13 ratio of
Coffee to water.
96°C
Temperature
4 min
Brew time
Rich & Strong 
Delicate & Floral