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