Each year Fazenda features a special coffee for the holiday season; this year we are celebrating with a coffee from Finca La Pastora in the Santa Maria Valley of Costa Rica.
La Pastora has been producing coffee under the ownership of Esquivel family for six decades. For most of its history, La Pastora supplied coffee cherry to other mills for processing. In 2011, the Esquivel's built their own wet mill on site to be able to more tightly control quality and be able to better feature single estate microlots.
This particular lot is processed in the "yellow honey" style. Unlike traditional washed coffees, a small amount of mucilage (the sugary, sticky fruit pulp from the coffee cherry) is left on the beans after pulping. The resemblance of the mucilage to honey is what gives the processing its name. The coffee is then dried with the mucilage remaining on the bean.
During the drying process, the fermentation of the mucilage produces a variety of aromatic compounds that affect the final flavor profile; additionally, the bean retains a higher sugar content compared to traditional fully washed coffees. Honey coffees tend to have heavier bodies while retaining sweetness and flavor clarity.
Region: Santa Maria de Dota, Tarrazu
Producer: Mainor Esquivel Picado
Process: Yellow Honey
Varietals: Caturra, Yellow Catuai, Typica
Elevation: 1700 - 2000 meters