Orange, dark chocolate, cherry, grapes, caramel, juicy.
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Orange, dark chocolate, cherry, grapes, caramel, juicy.
Coope Tarrazu are a co-op of around 5,000 members that were formed in 1960 (with just 228 associates) 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.
In 2011 they formed their Research and Development department to look at practical alternatives with by-products, sustainable agriculture, efficiency and energy. They have an app based solution for farmer members, and agreements with a number of universities and institutes to develop inputs for the future of sustainable agriculture.
La Pastora is the brand name of their distinctive profile of coffee, with high acidity, medium body and great aroma – and what we have come to think of as typical for a coffee from Tarrazu.
Coffee is picked ripe and brought to the receiving station and then on to the wet mill, where centrifugal processors depulp the cherries with a hugely reduced demand for water and no need for fermentation. This saves millions of litres being used every day, as well as reducing waste, and reducing the possibility of over fermentation. Farmers have a choice as to which mill they choose, with daily prices paid published in the national press for transparency. Beans are then taken to pre-driers, where they spend 12 hours before entering a guardiola for a final drying of around 20 hours.
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