Costa Rica La Pastora Tarrazu Roasted Coffee 1000g-ML
| Country of origin: | Costa Rica |
| Region: | Carrillos Altos de Poas, Alajuela |
| Type: | Red catuaí |
| Process: | Honey |
| Altitude: | 1300m |
| Roast: | Medium light |
Espresso Brewing Guide
| Ground Coffee Dose: | 18g |
| Liquid Espresso Yield: | 38-42g |
| Brew time: | 27–31 sec |
| Temperature: | 92-94°C |
About the region
Hacienda Sonora is located in the Central Valley of Costa Rica, at the foot of the world renowned, Poas Volcano. The farm’s area is approximately 100 hectares, which is composed of 55 hectares of shaded coffee, 35 hectares of wild forest reserve, and 10 hectares of sugar cane. The average altitude is 1,200 m above sea level. The coffee grows in an environment surrounded by exotic trees and other vegetation, providing a great condition for quality, as well as improving the chemistry of the already naturally rich volcanic soil. Thanks to the farm’s diverse ecosystem, many different species of birds and animals seek refuge in the land.
About the coffee
Catuai is an Arabica coffee variety developed by Brazil’s Instituto Agronômico de Campinas (IAC). The variety was created through a controlled cross between Mundo Novo and Caturra in 1949 and, after multiple generations of selection and stabilization, was officially released in Brazil in 1972.
In the cup, Catuai is best known for its balanced acidity and sweetness, often expressing chocolate-driven flavors alongside gentle fruit notes. With careful cultivation and processing, Catuai coffees have also achieved notable results in international competitions and have become increasingly recognized within the specialty coffee sector.
About the processing method
Honey processing is the middle ground between washed and natural, and it’s one of the most exciting methods for flavor experimentation.
After the outer skin of the cherry is removed, a layer of sticky fruit mucilage is intentionally left on the seed as it dries. This “honey” layer ferments slightly during drying, contributing to the coffee’s sweetness and complexity.
Honey-processed coffees are sought after for their balance. They combine some of the fruitiness of naturals with the clarity of washed coffees. They often have a syrupy mouthfeel and a mellow sweetness.
Costa Rica SHB EP La Pastora Tarrazu (washed)
This lot Costa Rica one most recognized coffee region, Tarrazu mountain slopes comes from. A "La Pastora" a local CoopeTarrazu cooperative one iconic brand, which year since a reliable quality and a classic Central American flavour profile synonym. A true "comfort coffee", which a mindennapokban and a experimental days also excellently performance.
Basic data and terroir
| Characteristic | Part |
| Faj | 100% Arabica |
| Country | Costa Rica |
| Region | Tarrazu |
| Variety | Caturra, Catuai |
| Altitude above sea level Altitude | 1200–1900 metre (SHB) |
| Processingi method | washed (Washed) |
| Roast level | Medium (Medium) |
Mit jelentenek a minositesek?
SHB (Strictly Hard Bean): The coffee cherries extreme magaslaton teremnek. The itteni cooler nights because of a beans more slowly ripen, which much denser, hard szerkezetu and flavour, savakban extremely rich coffee results in.
EP (European Preparation): Strict, manual/hand valogatasi folyamatra refers, which during a faulty beans and idegen anyagokat remove, therefore provide a maximum cleanliness in the cup.
Szenzoros Typical (Flavour profile)
The coffee Processinga washed process happen, which a mostly engedi come through a terroir original charactert and a variety characteristic clean savakat. A medium roast perfect weight creates a fruity acidity and a roast during handle cukrok between.
Aroma: Illataban the sweet, melaszos notes dominant, enyhe spice.
Korty and body: Medium dense, syrupy body characterized by. The flavour a testesebb brown cukros, milk-chocolate sweetness gives and, which kellemesen bevonja a palate.
Acidity: A chocolatey base a very elegant, light acidity tori and. As hul The coffee, egyre better kibontakozik the crisp green and the ripe orange vibratory, citrusos character.
Finish: Clean, long holder chocolatey and slightly orange aftertaste.
Preparation Guide
Because a very clean, well structured coffee is word, As espresso and filter process beautiful face shows. A washed, dense (SHB) beans extract kicsit magasabb temperature need a lighter, fruity notes before.
General rule: Always freshly ground coffee use, and ugyelj the water quality (filter, soft water recommended, approx. 50-100 ppm mineral).
1. Espresso (Classic and balanced)
As espresso a chocolatey and brown cukros notes fognak dominant, a narancsos acidity pedig a izgapples, with life teli keretet gives the italnak. Milk drinkshoz (Flat White, Cortado) excellent base, where a milk sweetness remekul rimel The coffee chocolatey profilcomes witha.
Dose (In): 18 grams
Extract (Out): 38–40 grams (1:2.1 or 1:2.2 ratio)
Flow time: 27–30 second
Water temperature: 92.5 – 93 °C
Tipp: If excessively savasnak erzed, pull kicsit hosszabbra (e.g.. 42 grammig), that more sweetness nyerj out.
2. Filter (V60, Chemex, Aeropress)
As filter made The coffee more tea-like, soft is. A chocolate rather cocoa jelleguve becomes, and teret kapnak the other, citrusos, fruity eszterek. (The following recept a standard Hario V60-ra vonatkozik).
Ratio (Brew Ratio): 1:16 (15 grams coffee / 240 grams water)
Ground coffee fineness: Kozepes-finom (coarser, than the Espresso, finer, than a French Press; tengeri salt similar).
Water temperature: 93 – 94 °C
Preparation process:
Bloom (Pre-infusion): Pour 45 grams water The coffee 0:00-kor. Carefully mozgasd and a drippert, that all ground coffee nedves whether. Wait 40 second. then tavoznak a roast gases.
First pour-over: 0:40-nel circular, slow mozdulatokkal pour up the water 140 grammig.
Other pour-over: 1:15 kornyeken, when the water kezd lejjebb esni, slowly pour up a residual water 240 grammig.
Closing: A fine mozdulattal porgesd and a drippert, that the ground coffee horizontal whether a flow at the end (flat bed).
Purpose complete flow time: 2:30 – 3:00 minute.
