Costa Rica La Pastora African Washed

Located in Santa Maria de Dota in Tarrazu, Finca La Pastora has been in the same family for over 60 years. In 2011, the farm built its own micromill and now supplies us both cherry and green coffee. La Pastora processes the coffees in many ways that highlight the differences of each process. 

This particular lot was processed in a very unique way that they call "African Washed." Ripe cherry is picked and brought to a shaded receiving tank, where it is held for 24 hours. The cherry is then floated, rinsed, depulped, and transferred to large barrels, where it sits and ferments in open air for around 15 days. Don Minor knows when the fermentation has been completed by tasting the liquid – when it is sufficiently sweet, the fermentation is complete and the coffee is washed. After that, it is moved to a raised bed to dry for 14-16 days, depending on the weather conditions. This methodology was developed as an interpretation of the process common in Ethiopia for transport, washing and drying.

Grown at 2000MASL, these cherries are of the Caturra, Yellow and Red Catuai varieties. 

We get notes of honey, raisins, and mangoes. Tart flavors emerge that remind us of tangerine with a little almond in the finish. 

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