La Pastora Black Honey
Do you remember our collaboration last year with Carlos Montero from Don Eli’s Farm? Well, we were in Tarrazù invited by Carlos to discover his work. We stayed ten days at his family’s home.
We wanted to do some processes ourselves in his wet mill, helped by his son Jacob.
Jacob is well into processing methods and produces outstanding coffees every years. What is even better is we were lucky enough to lay a hand on coffees from La Pastora, an area benefiting of a nice volcanic soil and an exceptional micro climate.
This was for us a first time and an incredible experience.
This lot was processed as black honey. That means in Costa Rica that the skin and just a little amount of the pulp is removed. This gives a sweeter and more fruity cup. If you’ve tried the white honey from the same lot we just had, you will definitely see the difference.
We wanted to say thank you once more to the Montero family for welcoming us.
Tarrazù Costa Rica near to San Marcos
Carlos Camacho Montero
Cherries are pulped using a Penagos.
Coffees as parchment are dried on raised beds for two weeks under a small green house. Coffees are agitated once in a while to keep an even drying.