1 1

La Hacienda

La Hacienda

Carefully grown and processed at La Hacienda, the co-op’s own model farm: butterscotch & stone fruits.

£17.25
£17.25
Sale Sold out

Character

We taste butterscotch, cherry and florals.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

Volume
View full details

Refined processing.

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.

The result is a cup with soft butterscotch sweetness, cherry, and florals.


The Producer

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.

  • Production Data

    Produced by Coupe Tarrazu
    Region - Tarrazu
    Grown at 1400 - 1500 masl
    Varietal - Catuai & Caturra
    Harvest - February 2025
    Process - Anaerobic Natural

  • Anaerobic Natural

    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.

1 2