Costa Rica
Located high in the mountains of San Marcos de Tarrazú, La Pastora is a celebrated mill and cooperative known for producing some of Costa Rica’s cleanest and most consistent coffees. Farmers here grow coffee on steep terrain between 1,600–1,900 meters, where cool nights and warm days create ideal conditions for slow cherry development.
La Pastora works closely with small farmers who deliver their perfectly ripe cherries to the mill, where they undergo precise washing and controlled drying that bring out the classic Tarrazú profile: bright acidity, brown-sugar sweetness, and a smooth, balanced finish.
The region’s dedication to quality and sustainability has earned Tarrazú a reputation as one of the premier coffee regions in the world.
Guatemala
Tucked into the rugged highlands of western Guatemala, the Rolando Villatoro farm sits in one of the country’s most legendary coffee regions: Huehuetenango. Here, coffee grows along steep mountain slopes at some of the highest elevations in Central America, fed by cool winds drifting down from the Cuchumatanes mountains. These unique microclimates allow cherries to ripen slowly, building dense, sweet beans with layered complexity.
Rolando and his family have farmed this land for generations, caring for every plant by hand — pruning, weeding, and harvesting only the ripest cherries. After picking, the coffee is washed and dried meticulously on raised beds, resulting in a clean, balanced cup with notes of chocolate, citrus, and floral sweetness.
Farms like Rolando’s define Huehuetenango’s reputation: small, family-run operations producing coffees with clarity, structure, and a sense of place.
