Don Eli Catuai La Pastora "Proceso Pirris" - Peaks Series
We're Tasting
With simultaneous notes of fresh and dried fruit (think raisins and cherries), this cup isn't your typical profile. There's a lot going on. An undeniable wine-like character, yet not a super loud cup. Clean and structured, yet intense and deeply textured.
We get dried fruits, fresh berries and stone fruit, fresh lemon and walnut on the finish. Wine vibes throughout.
Coffee Specs
Lot Name |
La Pastora |
Producers |
Carlos and Jacob Montero |
Variety |
Catuai |
Process |
Extended fermentation in grainpro bags with Gesha Mosto and Gesha Cascara |
Harvest |
March 2023 |
Country |
Costa Rica |
Region |
El Llano de La Piedra, Zona de los Santos, Tarrazu |
Altitude |
1650masl |
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
More Info
Roast Level
Roast Level
Light
Processing Info
Processing Info
Proceso Pirris what happens when LULO and Don Eli put their heads together to do something fun and special.
We used freshly harvested Catuai cherries from La Pastora, an exceptional, high-elevation lot. Immediately after depulping, with tonnes of mucilage remaining, the seeds were mixed by hand with Gesha cascara and Mosto (liquid from a previous fermentation) in grainpro bags. Those bags were sealed and placed in the river beside the wet mill, El Rio Pirris.
The coffee was left to ferment for 11 days before being dried on raised beds for a total of 20 days.
The cherries are picked at peak ripeness and floated for quality. Then they are placed in small, 35kg tanks to ferment in a cooled environment for 92 hours. pH and temperature are monitored throughout.
Then the cherries are placed to dry on raised beds for 20 days.
Agricultural Inputs
Agricultural Inputs
Mostly Organic
Financial Transparency
Financial Transparency
Coming Soon
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Plantagenet, ON
Canada
On unceded Anishinabeg and Algonquin territories.