La Pastora White 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.
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.
therefore, for this coffee we wanted an increased acidity, compared to last year and make a more powerful and complex espresso.
We did it by removing 90% of the mucilage. Then the coffee was soaked in a tank for 3h30 without water and covering : in plain sunlight.
To get a cleaner finish, we decided to do a double soaking, which is to place the coffee without mucilage underwater for a certain amount of time underwater : 10 hours this time. Then, the tank was emptied and we soaked and washed the coffee again, for the same amount of time. We just had to dry the coffee after that, on african beds.
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 nice and close to what we wanted to achieve at first. The acidity is beautiful, pleasant and aromas are more complexe than last year.
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.