Costa Rica La Pastora African Washed

This is from the famous La Pastora estate in the Tarrazu region and is a microlot of their African Washed process coffee. This bourbon varietal bean was washed in the Kenyan style -- first it was flushed with water and then soaked a second time to sort out the low density beans. Then they are sent through a water channel to scrub them clean and soaked for 24 hours in a tank. Then they are sundried at very little depth for 6 hours with the parchment on. Then they are taken to patios and dried with a lot of depth for up to two weeks until they are down to 12% moisture. It is a complicated, expensive and labor intensive way to process coffee, but Kenyan coffee is some of the most complex and sweetest washed coffee in the world when they're done. It is uncommon to get an African Washed processed coffee out of Central America, which usually only exports washed process beans. La Pastora processes the same bean 5 different ways. This is a great education in how processing effects the taste of