La Pastora Red Honey

46278551_441135689753265_519880322024734720_n.png
46278551_441135689753265_519880322024734720_n.png

La Pastora Red Honey

Silky with an incredible fruit sweetness and medium acidity.

from 12.00
Format:
Quantity:
Add To Cart
 
 

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 year, a coffee from this very same plot and same variety, villalobos, and same processing method won the 9th place at the Cup Of Excellence.

This was for us a first time and an incredible experience.

We knew from 2017 the profile of the white honey from La Pastora, and with this as a starting point we wanted to try multiple processing methods to achieve a better understanding of the impact on the cup profile.

From the same area we helped the workers to pick the villalobos coffee fruits : a mutation of the typica.

We wanted to do a red honey out of this lot. 50% of the mucilage was removing with the Penagos, then the coffee was soaked without water in two plastic buckets, closed and under shade for 4 hours. Then the coffees were washed then soaked in water a single time overnight. By the morning the coffee was left to dry on african beds.

The resulting cup profile is real smooth.

Of course this process requires a lot of attention because in this season, the temperature varied from 5 to 40 degrees between night and day time. This can increase or decrease the the fermentation process exponentially. The soaking time is normally calculated in function of when the fermentation is happening as it’s going to be longer during the night.

The result is very soft and got a lot of aromatics. Overall, those coffees we brought back are really sweet, sweeter than last year. And this one is the sweetest while keeping a nice a subtle acidity.

We wanted to say thank you once more to the Montero family for welcoming us.

 
 
 
 
 
 

LOCATION

1900 masl
Tarrazù Costa Rica near to San Marcos

HARVEST

February 2018

CULTIVAR

Catuai

FARM

Don Eli

OWNER

Carlos Camacho Montero

 

PULP PROCESSING

Cherries are pulped using a Penagos.

DRYING

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.