Costa Rica La Pastora Natural
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This is from the famous La Pastora estate in the Tarrazu region and is a microlot of their natural process (dry process). This bourbon varietal bean was sundried on an African drying bed to allow the fructose and fruity flavors of the fruit soak into the coffee.
Even though this is a Central American coffee, you want to roast it as if it is a natural Ethiopian. This has a low moisture content (9.9%) and needs the least amount of heat at the beginning of the roast or else has a tendency to roast fast. You want to coax it slowly through first cracks. Give it 30 degrees and 3 minutes from the beginning of first cracks to end of roast. Maybe 20 seconds past the end of the first cracks.
In the coffee, you'll taste fruits of tart plum and sweet cherry. It has a similar taste to the La Pastora Red Honey but has a more intense flavor and also has more brightness.
USA Arrival: August 2017
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