- ### About La Pastora by Horsham Coffee Roaster | Ethiopia In early 2026, we bought a one-hectare coffee farm high in the mountains of San Lorenzo, in Tarrazú, Costa Rica. La Pastora is the first land we’ve ever owned, and it comes after six years of working alongside producer Carlos Montero, his daughter Marianella and her husband Perry, whom we’ve visited almost every year since 2020. The farm is made up of two parcels joined by a strip of high-altitude rainforest covering 1.44 hectares. The 2026 harvest yield was very low and we have a limited amount of this stunning Geisha anaerobic natural available. The coffee went through the following post harvest process: 1) Careful hand harvesting to select ripe cherry 2) Overnight aerobic fermentation for 18 hours in a cool dark space 3) Coffee was washed using cold, mountain spring water 4) Anaerobic fermentation took place in sealed containers 5) Coffee was dried on raised tables under a polytunnel to slow This process has helped to create intense, complex fruit flavours, and we are very proud of our first ever coffee from our farm! Tasting notes include peach, elderflower, honey and a hint of tropical fruits. - ### Coffee Info **Tasting Notes:** Peach | Elderflower | Honey **Processing Method:** Anaerobic natural **Varietal:** **Importer:** Horsham Coffee Roaster / IAC

- ### About La Pastora by Horsham Coffee Roaster | Ethiopia In early 2026, we bought a one-hectare coffee farm high in the mountains of San Lorenzo, in Tarrazú, Costa Rica. La Pastora is the first land we’ve ever owned, and it comes after six years of working alongside producer Carlos Montero, his daughter Marianella and her husband Perry, whom we’ve visited almost every year since 2020. The farm is made up of two parcels joined by a strip of high-altitude rainforest covering 1.44 hectares. The 2026 harvest yield was very low and we have a limited amount of this stunning Geisha anaerobic natural available. The coffee went through the following post harvest process: 1) Careful hand harvesting to select ripe cherry 2) Overnight aerobic fermentation for 18 hours in a cool dark space 3) Coffee was washed using cold, mountain spring water 4) Anaerobic fermentation took place in sealed containers 5) Coffee was dried on raised tables under a polytunnel to slow This process has helped to create intense, complex fruit flavours, and we are very proud of our first ever coffee from our farm! Tasting notes include peach, elderflower, honey and a hint of tropical fruits. - ### Coffee Info **Tasting Notes:** Peach | Elderflower | Honey **Processing Method:** Anaerobic natural **Varietal:** **Importer:** Horsham Coffee Roaster / IAC