Fig jam, black plum, apple pie, raisin, blackstrap molasses, intense, syrupy, super sweet and wild.
Coffee Specs
Lot Name
La Pastora
Producers
Carlos and Jacob Montero
Variety
Catuai
Process
Ripe fruit was picked, rinsed and floated for quality before being delivered to the wet mill and left to "rest" in an open-air fermentation in a large ceramic tank for 2 days. After this rest period, the fruit was pulped and carried by hand to a natural cold spring, or quebrada, roughly 200 meters away from the wet mill. Once at the quebrada, it was stored in grainpro bags and fermented for 11 more days.
Harvest
Spring 2026
Country
Costa Rica
Region
El Llano de La Piedra, Zona de los Santos, Tarrazu
Altitude
2000masl
Drying Method
Raised Beds, 20 days
This Coffee Comes to You From...
El Llano de la Piedra, La Zona de Los Santos, Tarrazu, Costa Rica
