Cryogenic anaerobic fermentation at Tarazhu Grand Shepherd Estate, Costa Rica: red kadura, yellow kadu

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Introduction to low temperature anaerobic fermentation of Qianjie Coffee in Tarazhu Grand Shepherd Manor, Costa Rica

Costa Rica Tarrazu Dota Finca La Pastora Anaerobic Washed

Low temperature anaerobic fermentation of Tarazhu Grand Shepherd Manor in Costa Rica

Producing area: Tara Zudo Tower

Altitude: 1700-2000m

Variety: red Kaddura, yellow Kaduai

Treatment: low temperature anaerobic washing fermentation

Lemon, berry, cherry, grapefruit

The Grand Shepherd Manor of Costa Rica (Finca La Pastora) has a history of more than 60 years and now has modern production and processing equipment. Minor Esquival Picado, the owner of the farm, is a very creative coffee grower who is happy to use a variety of innovative treatment methods and production models to truly achieve the sustainable development of coffee.

The manor is located in the Dota area of Tarazhu production area, with an elevation of 1700-2000 meters. The manor has a good ecological environment, including Poro, avocado, cedar, Dama and other shade trees, as well as fertile volcanic soil and abundant rainfall and other congenital factors provide excellent conditions for coffee cultivation. Excellent production level and superb processing technology make the manor enjoy a good reputation, but also have excellent results in professional competitions.