Costarica Anaerobic Fermentation Natural
-> Coming at the end of the month!
Coope Tarrazú is a cooperative that brings together around 5,000 coffee growers. Founded in 1960 with just 228 founding members, its mission has always been to best represent the producers of the prestigious Tarrazú region in Costa Rica. Today, 80% of its members own less than four hectares of land, which is why access to a team of specialized agronomists is one of the key benefits of joining the cooperative. This ensures technical support and agricultural innovation for small-scale farmers.
In 2011, Coope Tarrazú took a significant step forward by establishing an advanced Research and Development department, dedicated to identifying new solutions for the sustainable use of coffee by-products, agricultural optimization, production efficiency, and energy savings. With a specially designed app to support farmers and partnerships with universities and research institutions, the cooperative is at the forefront of developing technologies for increasingly sustainable and innovative agriculture.
At the heart of Coope Tarrazú’s production is La Pastora, the brand that represents its most distinctive coffee profile—an emblem of Tarrazú’s unique terroir. With a vibrant acidity, a smooth medium body, and an intense aroma, this coffee perfectly embodies the excellence of the region.
In 2013, the cooperative acquired the historic La Hacienda farm, once owned by Sr. Tobias Umaña, one of the pioneers of the coffee industry in Tarrazú. Renamed Hacienda Cafetalera, this farm is not only a model of sustainable cultivation but also a true experimental laboratory where new processing methods are tested, and special lots are developed. Here, cooperative members receive training and deepen their knowledge of advanced production techniques, with the additional advantage of a dedicated washing station that allows for meticulous quality control without relying on the cooperative’s main facilities.
Among the most exceptional microlots from Hacienda Cafetalera, this coffee stands out, having benefited from meticulous care and impeccable processing, enhancing its quality at every stage of production.
Microlot • Specialty
Cupping
Cupping score certified by Q-Graders and obtained through the SCA protocol.
Cupper's notes
From the very first sip, an intense and well-structured sweetness is perceived, with notes of ripe strawberry and cherry bringing a lively juiciness to the palate. Delicate floral nuances emerge elegantly, adding freshness and sophistication to the tasting experience.
The body is silky and enveloping, with a rich texture that enhances notes of caramel and cinnamon, delivering a warm and spicy sensation. The overall profile is dominated by a harmonious and persistent sweetness, resulting in a smooth and sugary aftertaste, leaving a pleasant velvety sensation on the palate.
A balanced and complex coffee, perfect for those who appreciate rich and aromatic profiles with exceptional depth of flavor.
More Info
Flowering occurs between April and May, while the harvest takes place from December to March. The cherries, rigorously selected at their optimal ripeness, are immediately depulped and then left to ferment in a large black tank for approximately four days. Once fermentation is complete, the beans are transferred to raised beds, where Costa Rica’s sun slowly dries them, enhancing their aromas and natural sweetness.
This coffee tells the story of a visionary cooperative, capable of combining tradition and innovation to deliver extraordinary quality in every cup.
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