Roasted - Costa Rica La Pastora Tarrazú - Honey (Coffee of the Week)
CRR-Tarr-1-FCR-cotw
$38.00
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About the bean
Volcanic soils and cool mountain air nurture the defined sweetness and structure we expect from high-grown Tarrazú cherries; the honey process adds depth, enhancing texture and body.
In the cup, expect a clean honey sweetness, notes of cocoa, brown sugar and citrus, with a rounded body and bright but balanced acidity. CoopeTarrazú, one of Costa Rica’s most established cooperatives, is the farmer-owned engine room behind this lot. Founded six decades ago by growers who wanted their own mill, it now rallies nearly 5,000 smallholders in the Los Santos mountains of Tarrazú. Shipping their coffees worldwide as La Pastora, the brand stuck because that’s where some of the best cherries from here grow, and because it became the co-op’s calling card—the first coffee to carry Tarrazú’s denomination of origin.
A V60 brew at a City roast profile delivered dessert in a mug — brown sugar and honey sweetness wrapped in a clean, inviting acidity. For V60, we recommend brewing around 185-189 degrees Celsius; hotter water pulls bitterness and steals the sweetness. These beans are dense and can roast a little uneven at lighter profiles, but a higher drop temperature evens development. Overall, this is one oh-so-very nice pick.
CUPPING NOTES
In the cup, expect a clean honey sweetness, notes of cocoa, brown sugar and citrus, with a rounded body and bright but balanced acidity. CoopeTarrazú, one of Costa Rica’s most established cooperatives, is the farmer-owned engine room behind this lot. Founded six decades ago by growers who wanted their own mill, it now rallies nearly 5,000 smallholders in the Los Santos mountains of Tarrazú. Shipping their coffees worldwide as La Pastora, the brand stuck because that’s where some of the best cherries from here grow, and because it became the co-op’s calling card—the first coffee to carry Tarrazú’s denomination of origin.
A V60 brew at a City roast profile delivered dessert in a mug — brown sugar and honey sweetness wrapped in a clean, inviting acidity. For V60, we recommend brewing around 185-189 degrees Celsius; hotter water pulls bitterness and steals the sweetness. These beans are dense and can roast a little uneven at lighter profiles, but a higher drop temperature evens development. Overall, this is one oh-so-very nice pick.
CUPPING NOTES
Honey. Brown Sugar. Citrus Fruit. Cocoa. Bright & Lively. Medium Body. Lingering Aftertaste.
QUICK NOTES
REGION: Los Santos, Tarrazú
ALTITUDE: 1,400 masl.
PROCESS: Honey Process
VARIETIES: Blend Caturra, Catuaí
SHB: Strictly High grown, a typically denser and higher quality bean.
CUP SCORE: 85 (specialty calibre)
BEST FOR: Filter, Aeropress, and Cold Brew
ROAST RECOMMENDATION: City to Full City. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
QUICK NOTES
REGION: Los Santos, Tarrazú
ALTITUDE: 1,400 masl.
PROCESS: Honey Process
VARIETIES: Blend Caturra, Catuaí
SHB: Strictly High grown, a typically denser and higher quality bean.
CUP SCORE: 85 (specialty calibre)
BEST FOR: Filter, Aeropress, and Cold Brew
ROAST RECOMMENDATION: City to Full City. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
Our Coffee of the Week roasted option is available in the following profiles: City (medium light), Full City (medium dark) and Vienna (espresso).
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