COSTA RICA Tarrazu La Pastora Honey
Description
Processing: Honey; SCA Score: 85 pts
Flavor Profile: Clean and balanced taste with notes of red berries, figs, brown sugar, whipped cream, and subtle lactic undertones.
“La Pastora” Coffee from Costa Rica SHB Tarrazú is ranked among the finest in the world. This coffee is grown at high altitudes—above 1,200 meters—qualifying it as Strictly Hard Bean. The soil is predominantly volcanic, contributing to the coffee’s bright acidity. The Tarrazú region is one of Costa Rica’s most productive coffee-growing areas, known for producing coffees with clean and distinct flavor profiles. Production ranges from large commercial associations to small family-run microlots.
Costa Rica has eight coffee-growing regions, with Tarrazú being the most famous. Bordered by the Pacific Ocean to the west and the Central Cordillera mountain range to the east, Tarrazú is a region of lush vegetation and breathtaking landscapes. Above all, it is an ideal location for cultivating Arabica coffee. The high altitudes and sediment-rich soil promote the refined acidity for which these coffees are renowned, while the nearby Pirrís River provides fresh water to the region.
Established long ago in this region, the CoopeTarrazú cooperative was founded in 1960. Before its founding, there were no nearby wet mills where farmers could process their coffee, so most coffee was sold to intermediaries. Farmers also had limited knowledge of coffee production, resulting in low yields despite their hard work. Today, CoopeTarrazú is the largest cooperative in the region, with over 5,000 members delivering their coffee cherries to the communal wet mill. Part of their strategy includes increasing productivity through training programs and on-farm engineering visits.
In addition to producing high-quality coffee, members are committed to the social development of local communities and environmental protection through sustainable practices. Their initiatives include recycling programs, the use of renewable energy, and reducing water consumption.
Thanks to favorable soil and climate conditions, the region is renowned for producing some of the world’s best coffees. The high altitudes and cooler nighttime temperatures allow the cherries to mature slowly, resulting in dense beans that qualify as Strictly Hard Beans (SHB).
Tarrazú coffees have already won multiple international barista and cupping competitions.