Coffee
La Pastora
A coffee roasted by Coopetarrazú. The roaster tastes chocolate, citrus, caramel, almond in it.
Tasting notes
These are the roaster’s words for what they found. If you taste something else, you are not wrong — notes are a map, not a test.
Where it comes from
We do not have lot-level provenance for this coffee yet — farm, varietal and altitude are still missing. That is a gap in our data, not a gap in the coffee.
What that actually means in the cup
Medium roast
Balanced — some origin character, some roast sweetness (caramel, cocoa). Usually the most forgiving of small mistakes, which is a real virtue.
Brewed as filter
The roaster aimed this at pour-over, immersion and batch brewing. You can absolutely pull it as espresso — expect a brighter, more acidic shot.
Roast date and freshness
Roast date matters more than a best-before date. Most filter coffee tastes best somewhere between 4 and 21 days off roast, and espresso often wants 7 to 14 days of rest before it stops tasting harsh. Very fresh coffee is not "better" — it is still degassing, which makes it hard to brew evenly.
We do not have roast dates for this coffee yet. When you buy it, the bag should carry one — if it only shows a best-before date, that is worth asking the roaster about.
Where to buy it
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What people thought
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Not sure where to start?
A starting point for La Pastora on your gear — the roaster's recipe if there is one, what the community brews if there isn't, and an honest note about which.
Recipes for this coffee
No recipes for this coffee yet — which means whoever writes the first one gets to set the tone. If you have brewed it, even a rough starting point helps the next person more than you would think.