The yellow honey process at Finca La Pastora begins with picking the "bulls blood" ripe cherry. Once at the mill coffee is fermented in the cherry for 12 hours in the receiving tank until depulping with 70% mucilage remaining on the coffee. The coffee is then patio dried for 2 hours, then on raised beds for 8 to 12 days, depending on the atmospheric conditions. This results in a silky, honeylike body with terroir characteristics shining through.
FARM Finca La Pastora
REGION Tarrazu, Santa Maria de Dota
VARIETY Caturra, Yellow & Red Catuai, Typica, Geisha
ALTITUDE 1,700 - 2,000 meters above sea level
PROCESS Yellow honey
SHADE Poro, avocado, cedar, dama & various fruit trees
Shade Grown: Yes