COSTA RICA TARRAZU LA PASTORA

Cooperativa de Caficultores de Tarrazú RL (Coopetarrazu), situated in the canton of Tarrazu within the San Jose province, serves a membership exceeding 4,650 individuals. This cooperative is meticulously engineered to receive cherries from myriad smallholdings and adeptly process them into a harmoniously blended regional coffee known as La Pastora.

In a flawlessly orchestrated routine, a procession of vehicles, ranging from pick-up trucks to dump trucks, converges in the late afternoon, bringing cherries harvested throughout the day to central collection stations. These cherries are swiftly weighed and immersed in a large water tank, where the less dense beans rise to the surface. Subsequently, the cherries are depulped and subjected to a demucilager, which mechanically removes the mucilage from the beans, all within a water recycling system. The washed beans then descend along an extended elevated conveyor belt to a machine that employs forced air to expel any residual moisture. They are then processed through a series of dryers to meticulously reduce moisture content to 11 percent. This comprehensive process unfolds over a span of just over 72 hours, an impressively brisk interval given the scrupulous efficiency of each stage. Following this, the coffee rests for a minimum of one month in silos before being milled for export with another series of advanced machines dedicated to dehulling and sorting the green beans by weight and color.

Coopetarrazu also exemplifies a sophisticated model of economic diversification, featuring a thriving agricultural supply store and grocery establishment. Members of the cooperative enjoy the benefits of low-interest loans and access to healthcare services.

POUR OVER BREW GUIDE

0:00 - Bloom to 40g
0:25 - Center pour to 100g
0:45 - Center pour to 200g
1:25 - Spiral pour to 250g
2:30 drain