Costa Rica La Pastora Tarrazu Roasted Coffee 1000g-ML
Flavours: stone fruits, watermelon, cacao powder
This coffee has a light acidity with a well-balanced body. Flavours of stone fruits, watermelon and cacao powder.
| 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.
