Costa Rica Tarrazu Flavor Profile | Tarrazu Coffee | La Pastora Estate

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Costa Rica Tarrazu La Pastora SHB

Flavor: Green apple, roasted almonds, creamy corn, dates and caramel

English Name: Costa Rica La Pastora

Country: Costa Rica

Region: Tarrazu

Producer: La Pastora Processing Plant

Grade: European Standard Strictly Hard Bean (SHB EP)

Processing Method: Washed

Varieties: Caturra, Catuai

Altitude: 1450 meters

Harvest Period: November to March

Introduction:

La Pastora Processing Plant is currently affiliated with the Tarrazu Cooperative (Coope Tarrazu), which was founded in 1970. The processing plant is located next to the town of San Marcos, deep in the Tarrazu region. The coffee farms of member farmers are mainly on volcanic slopes with an average altitude of about 1450 meters behind the processing plant.

Starting from November each year, cooperative farmers will periodically tour the coffee farms, manually harvesting ripe red fruits and transporting them to the processing plant below. La Pastora Processing Plant uses the traditional washed processing method to treat green beans, and the abundant and clean water from the Pirris River (Rio Pirris) flowing past the processing plant provides excellent conditions for washed processing.

This bean named "La Pastora Estate" is coffee produced by the cooperative according to "European standards" and is the highest grade product of this cooperative. Volcanic soil, careful farmer care, high-maturity berries, clean water sources, a proud century-old washing process, plus the final "European standard" processing to completely remove defective beans by hand, ensure that the flavor of every cup of coffee will reveal its inherent reserved style in unexpected purity:

Its mildness is not featureless, but rather the complexity and depth that are about to unfold, requiring careful appreciation when the coffee has slightly cooled -- savoring the almond notes of drupes sliding from the cup rim into the mouth, followed by a creamy richness, paired with delicate acidity and sweetness, leaving a lingering aftertaste...

Major Coffee Growing Regions in Costa Rica:

West Valley

Altitude: 1,000-1,200 meters

Harvest Period: November - March

The acidity and body cannot compete with beans from other regions, but the overall balance is good, with slight almond and peach flavors.

Central Valley

Altitude: 1,200-1,600 meters

Harvest Period: November - March

This region is the earliest coffee cultivation area in Costa Rica, with rich volcanic soil that sometimes carries chocolate aromas.

Tarrazu

Altitude: 1,200-1,700 meters

Harvest Period: December - March

This region is world-renowned, with its main characteristic being an unparalleled full-bodied mouthfeel created by high-altitude growing conditions.

Tres Rios

Altitude: 1,200-1,650 meters

Harvest Period: December - March

This area has good climatic conditions, distinct mouthfeel, and excellent balance.

Orosi

Altitude: 900-1,200 meters

Harvest Period: September - February

Coffee from this region has a smooth mouthfeel and good balance.

Brunca

Altitude: 800-1,200 meters

Harvest Period: August - January

This is Costa Rica's newest coffee-growing region, suitable for various consumers, with a mouthfeel compatible with other regions.

Turrialba

Altitude: 600-900 meters

Harvest Period: July - December

The harvest season in this region is the earliest among all Costa Rican growing regions, mainly due to the influence of abundant rainfall.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans, while also providing online shop services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473