About this Coffee
We are so excited to bring this experimental-processed La Pastora back for a fourth year running, as this Costa Rican coffee is a favorite at our roastery!
This coffee is double-washed, similar to how many Kenyan coffees are processed, which is why it’s referred to as “African washed.” After the initial trip through the washing tanks, the beans, still in their parchment, return for another 24-hour soak before sun-drying. This additional soak lets a bit more fermentation occur, and the result is an incredibly sweet coffee with a little bit of berry liqueur in the aroma. Think Chambord or strawberry cordial, but coffee.
These beans come to us from Don Esquivel Minor in the Tarrazu region of Costa Rica, where he processes the same coffee in five different ways. This year, we tasted a few of his different processes, but we’ve loved this one so much in the past we decided to bring it back!