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.
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 Beneficio La Pastora, and processed only removing the skin of the cherry keeping all of honey intact on the parchment. The honeyed parchment is then spread out on raised beds to dry for 14-20 days. (all handmade)
This level of attention to processing creates an exceptional grade of coffee
