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HomeCoffeesCosta Rica La Pastora Anaerobic
Tarrazu · Costa Rica

Costa Rica La Pastora Anaerobic

Anaerobic Natural Caturra, Catuai, Typica, grown at 1700 to 2000 masl

Roasted by Atomic Coffee Roasters

Recently sold out· checked 20 Jun
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryAtomic Coffee Roasters· Beverly, USA
FarmFinca La Pastora, Tarrazu, Costa Rica✓
ProducerDon Minor and his family
ProcessAnaerobic NaturalProcess anaerobic natural✓
Harvest—
Altitude1700 to 2000 masl✓
ClimateTemperate oceanic
VarietiesCaturra, Catuai, Typica✓
RoastMedium-Light✓
Tasting notessweet-tarts, cherry, port wine✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • sweet-tarts
    Sweet › Overall Sweet
  • cherry
    Fruity › Cherry
  • port wine
    Sour/Fermented › Alcohol/Fermented

Supply Chain

  1. Farm

    Finca La Pastora, Tarrazu, Costa Rica

    Grown by Don Minor and his family

  2. Roastery

    Atomic Coffee Roasters

  3. Coffee· viewing

    Costa Rica La Pastora Anaerobic

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

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Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobic NaturalAltitude1700 to 2000 maslRoastMedium-Light
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability