Costa Rica - La Pastora Anaerobic Fermentation Process

We have limited supply of this high SCA scoring coffee from a small farm in Costa Rica, who only produced limited quantities of this delicious fruity number!

This exceptional coffee from Coope Tarrazu is our highest SCA rated coffee to date at 92.25. La Pastora is the brand name of their distinctive profile of coffee, with high acidity, medium body and great aroma.

In 2013 they bought a farm from Sr. Tobias Umaña, a pioneer of the early Tarrazu coffee industry. They use this as a demonstration farm and where they can trial new or special lots and processes.

Flowering in April and May and harvesting between December and March, cherries are picked ripe and quickly pulped before being stored in a giant black fermentation tank for around 4 days. Once fermentation is complete, beans are taken to raised beds and dried under sunlight.

Our speciality Costa Rican coffee beans are roasted medium to light, producing an aromatic coffee with notes of passionfruit, red berries and Turkish Delight. It’s a versatile coffee that can easily be brewed in a variety of methods, including a French Press, V60, AeroPress and Moka Pot, but is definitely best enjoyed as a black coffee.

Packed and supplied in 100% recyclable resealable bags and available for you to buy online as whole beans for you to grind yourself, we've also made our Costa Rican coffee available to purchase as freshly ground coffee in coarse, medium or fine.