Costa Rica La Pastora
Variety: Caturra, Catuai
Cup Score: 85
Process Method: Washed
Roast: Medium
In the Cup: Chocolate, Hazelnut, Red Apple
Costa Rica boasts eight coffee growing regions, the most famous of which is Tarrazú. Bounded by the Pacific Ocean in the west and the mountain range of the Cordillera Central in the east, it is a region of lush vegetation and breath-taking views. Above all, Tarrazú is an ideal location to grow Arabica coffee. High altitudes and a sedimentary soil composition favour the smooth and fine acidity these coffees are famous for, while the nearby Pirrís river supplies the region with fresh water.
Long-established within this region, the cooperative CoopeTarrazú was founded in 1960. Before its foundation, there were no wet mills nearby where farmers could bring their coffee to, so coffee was mostly sold to middlemen. Farmers also had only little knowledge about coffee production, resulting in low yields from their hard work. Today, CoopeTarrazú is the biggest cooperative in the region with more than 5,000 members who deliver their coffee cherries to the communal wet mill. Part of their strategy is to increase productivity through various training programs and engineering farm visits. In addition to high-quality coffee production, the members are committed to the social development of the local communities as well as environmental protection through eco-friendly practices. Among their initiatives range recycling programs, the use of renewable energy and reduction of water consumption.
Thanks to its favourable soil and climate conditions, the region is famous for producing some of the best coffees in the world. The high altitudes and thus low temperatures during the night let the cherries mature more slowly, resulting in a dense bean which qualifies the coffee as Strictly Hard Bean (SHB). Coffees from Tarrazú have already won multiple international barista and cupping competitions.