La Hacienda

This coffee from Coope Tarrazú is a clear expression of what we’ve come to admire from the Tarrazú region, bright and fruit-driven.

For this lot, the cherries were placed in sealed tanks to ferment in an oxygen-free environment.

Without oxygen present, different microorganisms take the lead, breaking down sugars in a slower and more controlled way. After fermentation, the cherries were dried whole in the sun.

Coope Tarrazú is a co-operative made up of over 5,000 smallholder farmers.

Most work on just a few hectares of land, but through collaboration, shared agronomic support, and a focus on sustainability, the scene continues to grow.

This lot was grown and processed at La Hacienda, the co-op’s own model farm.

Ripe cherries were carefully selected, fermented in sealed tanks for four days, then dried slowly on raised beds under the sun.

Whole cherries are placed inside grain pro bags or containers and all oxygen is expelled.

They’re then left to ferment for a desired amount of time at a certain temperature, depending on the producers unique protocol.

Once the specific fermentation has been reached the coffee follows a natural process procedure, the increased control over fermentation leads to a bright clean cup profile.