Coope Tarrazu is a co-op of around 5,000 members formed in 1960 to represent growers of the Tarrazu region. 80 percent of members own less than 4 hectares, so having agronomists for the group available to offer expertise is just one of the benefits membership can bring.

La Pastora is the brand name of their distinctive profile of coffee, with high acidity, medium body and great aroma; what we have come to think of as typical for a coffee from Tarrazu.

This lot is one of those that has benefitted from the care, attention and detail that goes in to producing a great coffee.

Flowering in April and May and harvesting between December and March, cherries are picked ripe and stored in a giant black fermentation tank. Once fermentation has reached the desired level, beans are taken to raised beds and dried.