Finca La Pastora

Perched at 1,900 meters (6,234 ft) above sea level in the mountains of Tarrazú, Costa Rica, Finca La Pastora is one of the highest farms in our family's coffee legacy.

Its cool mountain climate, rich volcanic soils, and frequent cloud cover create exceptional growing conditions, allowing the coffee cherries to mature slowly and naturally.

This extended ripening develops remarkable sweetness, lively acidity, and elegant complexity, producing coffees that express the true character of Tarrazú's high-altitude terroir.

For our family, La Pastora is more than a farm. It is a place where generations have worked the land with dedication, respect, and passion, preserving a tradition that continues in every harvest.

Processing Method

Semi-Washed

Our Semi-Washed process begins by carefully removing the outer skin of the coffee cherry while preserving part of the natural mucilage that surrounds the bean.

As the coffee dries, these remaining sugars slowly infuse into the bean, enhancing sweetness while maintaining remarkable clarity and balance.

This method combines the clean, vibrant profile of a washed coffee with the richness and body often associated with natural processes.

The result is a refined cup with notes of caramel, ripe fruit, balanced sweetness, and a silky finish, reflecting both the craftsmanship behind every step and the unique terroir of our family farms in Tarrazú.

Flight Profile

Caramel · Ripe Fruit · Balanced Sweetness · Bright Acidity · Silky Finish

A smooth and elegant cup with layers of caramel sweetness, ripe fruit character, vibrant acidity, and a silky mouthfeel that lingers with a clean, balanced finish.