La Pastora

This coffee is washed process, which involves removing the coffee cherry’s outer layers before drying. After the coffee cherries are harvested by hand, the fruit is pulped to separate the beans, then fermented in water to break down any remaining mucilage. The beans are thoroughly washed and then dried on raised beds, resulting in a flavor profile that highlights the coffee’s terroir—its place, the weather, and the soil.

CoopeTarrazú is a Costa Rican cooperative of over 5,000 members dedicated to sustainability, community welfare, and high-quality coffee production. Located in the Tarrazú region, which produces 40% of Costa Rica’s coffee, their farms sit between 1,200 and 1,900 meters in elevation. Harvested during the dry season, their coffees benefit from ideal conditions for sun-drying and exceptional uniformity.

La Pastora is a hallmark offering from the Tarrazú region of Costa Rica, produced by the renowned CoopeTarrazú. Cultivated at elevations ranging from 1200 to 1900 meters above sea level, this coffee benefits from the specific microclimates that define this high-altitude growing zone. As a washed coffee, it undergoes a processing method that typically emphasizes the inherent clarity and acidity of the bean, allowing the terroir to shine through with precision.

Sourced by Dayglow, this selection represents the cooperative’s commitment to consistent quality. When evaluating the nuances of such a profile, it is helpful to consult the flavor wheel to identify the specific aromatic compounds present in the cup. While washed coffees are often celebrated for their clean, bright profiles, the specific character of La Pastora remains a testament to the meticulous agricultural practices maintained by the producers in this storied Costa Rican landscape.