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Holy Bean! Here’s to the Pioneers in Costa Rican Specialty Coffee Production
The Whole Story Behind La Pastora
La Pastora is a meticulously cultivated washed coffee that reflects the rich terroir of Costa Rica’s San Marcos de Tarrazú. Grown between 1,100 and 1,800 metres above sea level, this coffee benefits from the cooler climate and fertile volcanic soils of the highlands. The result is a cup that reinforces the region’s reputation for excellence in Arabica cultivation.
This specific lot of La Pastora is produced by the Cooperative Tarrazú RL, a pioneering force in Costa Rica’s specialty coffee production. Through decades of collaboration with smallholder farmers, the cooperative has earned its status as a leader in both quality and sustainable agricultural practices.
The Legacy of Cooperative Tarrazú
Founded in 1960, Cooperative Tarrazú RL began with 228 small-scale coffee growers determined to gain more autonomy and control over their output. What began as a regional effort has expanded considerably—today, over 3,000 producers contribute to its operations. More than 80% of these individuals work plots smaller than four hectares, highlighting the deeply rooted tradition of family farming in the Tarrazú region.
Beyond basic production, the cooperative has focused heavily on infrastructure and community support. In recent years, it expanded from 100 wet mills to a staggering 250, a move aimed at preserving coffee quality as long as possible in the production chain.
This decentralised approach enables farmers to process beans close to the source, reducing spoilage and maintaining flavour integrity.
In addition to technical services, the cooperative provides access to credit, fertiliser distribution, and continuous agricultural training. These services are vital in maintaining both consistency and innovation in a competitive global market.
The Region: San Marcos de Tarrazú
San Marcos de Tarrazú sits within the heart of Costa Rica’s Central Valley, where steep hillsides, abundant rainfall, and warm days followed by cool nights create the ideal microclimate for growing high-quality Arabica. This environment slows down the maturation process, allowing sugars to develop more gradually and contributing to the complexity found in each cup.
The area’s elevation – ranging from 1,100 to 1,800 metres – provides natural advantages. Higher altitudes result in denser beans, a sought-after characteristic associated with greater flavour concentration and brighter acidity.
Tourism also plays a growing role in the region’s identity. The district’s landscape, climate, and artisanal coffee culture create a strong draw for visitors from America, Europe and Asia.
La Pastora’s Distinct Cup Profile
La Pastora’s sensory profile is a product of both nature and meticulous processing. The washed method used ensures clarity and brightness in the final brew. This technique involves removing the cherry’s outer layers with water, followed by a controlled fermentation process and thorough drying.
The floral aroma provides a delicate entry, followed by a soft apricot acidity that brings vibrancy. As the cup cools, notes of caramel emerge, accompanied by a honeyed sweetness that enhances mouthfeel without overwhelming the palate.
Each sensory element is not accidental – it reflects the altitude, variety, soil, and craftsmanship poured into every harvest. The complexity is a direct reflection of both the agronomic practices and the processing expertise refined over generations.
A Glimpse into Costa Rica’s Coffee History
Costa Rica has long held a place of prestige in the coffee-producing world. Coffee was introduced to the country in the late 1700s, and by the 1820s, it had already become a primary export. The early success of the industry was aided by the construction of a key transportation route to Puntarenas in 1846. This road allowed farmers to transport their beans from remote mountainous areas to market ports using traditional oxcarts—a method still remembered in local culture and festivals.
Even today, Costa Rican producers carry forward the discipline and structure built over centuries. Their coffees are consistently ranked among the best in global competitions, a result of combining historical knowledge with modern advancements.
Even today, Costa Rican producers carry forward the discipline and structure built over centuries. Their coffees are consistently ranked among the best in global competitions, a result of combining historical knowledge with modern advancements.
Social and Economic Impact of Coffee in Tarrazú
Coffee is more than a crop in Tarrazú—it is an economic engine that supports thousands of families. The cooperative model ensures that profits are reinvested into the local community, improving living standards and providing educational and healthcare services to member families.
The reach of this impact is global. Over 50% of the coffee produced in Tarrazú is exported to the United States and countries in Europe, linking smallholder producers with discerning consumers abroad. As demand for traceable, high-quality coffee increases, producers from the region continue to innovate in ways that prioritise both quality and sustainability.
This direct relationship between farmer and end consumer is reinforced by certifications, transparent sourcing, and storytelling that connects drinkers to the origins of their brew. La Pastora is not only an excellent example of quality—it also represents the collaborative strength of a community determined to preserve tradition while embracing progress.
Being one of the rising stars in 2025, our La Pastora from Costa Rica is a must try for coffee enthusiasts in Malta. Available now in our Coffee Roastery Victoria Central Gozo, online for one time purchase or through our subscription packages that arrive straight at your doorstep every month or bi-weekly. We love coffee and flavours from around the globe – an exciting journey with every brew. Join us on our Vicky Adventure!
