Farm: Finca La Pastora
Micro-region: Santa Maria de Dota in Tarrazu
Elevation: 1,700-2,000 masl
Family: Mainor Esquivel Picado
Cultivar: Caturra, Yellow and Red Catuai, Typica, and some Geisha
Farm Size: 13 Hectares
Shade Trees: Poro, Avocado, Cedar, Dama, various fruit tres
Preparation: Washed, Honeys, African washed, and Natural
Tasting Notes: Bright citric acidity, melon, mango, berry. Heavy syrupy body with a sweet raw sugar finish. As the cup cools the fruit becomes more pronounced.
Finca La Pastora is located in Santa Maria de Dota region of Tarrazu. The farm has been in the same family for over 60 years. The owner Minor Esquival Picado, has divided the farm into three separate farms, two for his daughters and La Pastora which he has built his micro mill. One of the more innovative producers in the area with concern for environmental impact all of his coffee is honey processed and dried on African beds. In addition to the coffee farms Minor has an organic fruit and vegetable farm at the top of the mountain (far too high for coffee to grow almost 8,600 FASL).
Minor is fanatical about ripeness of fruit for his coffee. Only picking the Sangre de Toro (Bulls blood) colored cherries. The fruit is then transported to his micro mill Beneficio La Pastora, and processed only removing the skin of the cherry keeping all of miel intact on the parchment. The honeyed parchment is then spread out on raised beds to dry for 14-20 days. This level of attention to processing creates an exceptional grade of coffee.
Different coffee types and processing:
Yellow Honey: Only fully ripe cherries are picked from the farm. When the cherries get to the mill they are left during 12 hours in the receiving tank without being depulped, then the depulping takes place and the parchment coffee is washed using a mechanical demucilager; 70% of the mucilage is left on the coffee. The wet parchment is pre-dried on a patio during 2 hours and then dried on African or elevated beds for 8 to 12 days depending on weather.
Red Honey: Only fully ripe cherry is used. When the cherry gets to the mill it is left 24 hours on the receiving tank, then it is depulped and mechanically demulicaged leaving 85% of the mucilage on. It is pre-dried on the patio during 4 hours followed by a drying second stage on African beds during 12 days.
African Process: Only fully ripe cherry is used. When the cherry gets to the mill it is left 24 hours on the receiving tank, then it is depulped leaving 100% of the mucilage on. The wet parchment coffee is left on plastic containers during 5 days and then manually washed inside the same containers. After being washed the coffee is transferred directly to African beds where it is sundried during 15 days.
Natural: Only fully ripe cherry is used. The cherry goes directly to African beds without being depulped. It takes 42 days to dry a Natural.
Our relationship: Minor Esquival has had a relationship with the company since 2004. For several years he supplied great quality cherry to our mill, Beneficio Rio Tarrazu. In 2011 he built his own micromill and now he supplies us both cherry and green coffee.