La Pastora

This coffee is washed process, which involves removing the coffee cherry’s outer layers before drying. After the coffee cherries are harvested by hand, the fruit is pulped to separate the beans, then fermented in water to break down any remaining mucilage. The beans are thoroughly washed and then dried on raised beds, resulting in a flavor profile that highlights the coffee’s terroir—its place, the weather, and the soil.

CoopeTarrazú is a Costa Rican cooperative of over 5,000 members dedicated to sustainability, community welfare, and high-quality coffee production. Located in the Tarrazú region, which produces 40% of Costa Rica’s coffee, their farms sit between 1,200 and 1,900 meters in elevation. Harvested during the dry season, their coffees benefit from ideal conditions for sun-drying and exceptional uniformity.