Costa Rica Tarrazú La Pastora Estate Low-Temperature Anaerobic Fermentation Processing Method and Costa Rican La Pastora

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FrontStreet Coffee Costa Rica Tarrazú La Pastora Low-Temperature Anaerobic Fermentation Introduction

Finca La Pastora in Costa Rica has over 60 years of history and now boasts modern production and processing facilities. The farm owner, Minor Esquival Picado, is a highly creative coffee grower who enjoys using various innovative processing methods and production models to truly achieve sustainable coffee development.

The farm is located in the Dota region of the Tarrazú growing area, at an altitude of 1700-2000 meters. The farm features an excellent ecological environment with shade trees including Poro, avocado, cedar, and Dama, while fertile volcanic soil and abundant rainfall provide superior conditions for coffee cultivation. Excellent production standards and sophisticated processing techniques have earned the farm a considerable reputation, as well as outstanding achievements in professional competitions.

Low-Temperature Anaerobic Washed Processing

For coffee processing, a completely new low-temperature anaerobic washed method is used, selecting only deep red, mature coffee cherries. After floating washing and depulping, special active yeast is applied, and the cherries are soaked in 6°C low-temperature spring water for 16-24 hours of fermentation.

Generally, what we refer to as anaerobic means an oxygen-free state - placing coffee in sealed containers or using certain substances to cover it for fermentation. Fermentation can produce new byproducts and unexpected flavors, but the process requires precise control of sugar content, temperature, pressure, pH, and time.

Coffee Cherry Structure and Fermentation Process

Before discussing fermentation, we need to understand the structure of coffee cherries. The sweetness of coffee cherries is mainly concentrated in the juice. Coffee cherries are the fruit of Rubiaceae shrubs, and the mucilage contains sugars and aromatic substances that contribute to their "flavor." The concentration of these sugars and substances depends on the coffee variety, fruit maturity, soil, and other factors.

The process of removing large quantities of mucilage from coffee cherries to obtain coffee seeds (coffee beans) requires the fermentation method. This Costa Rica La Pastora anaerobic double card uses a completely new low-temperature anaerobic washed method, selecting only deep red, mature coffee cherries. After floating washing and depulping, special active yeast is applied, and the cherries are soaked in 6°C low-temperature spring water for 16-24 hours of fermentation. After fermentation, the beans are placed on African drying beds for sun drying, with a stable and slow drying process lasting up to twenty-two days.

Generally, anaerobic fermentation processes are easier to control, and their flavors ultimately manifest as multi-layered, soft, and rich acidity. The washed process helps extend fermentation time, producing a softer texture, complex acidity, and more refined flavors. This Costa Rica La Pastora low-temperature anaerobic washed coffee will exhibit elegant lemon acidity, cherry and apple flavors, as well as notes of dark chocolate and brown spices in the aftertaste.

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