Freak & Unique IV | Costa Rica | La Pastora | Coffee Only

CINNAMON, CINNAMON, CINNAMON! IT’S ALL ABOUT THE CINNAMON, AND A DASH OF SPICED RUM. A NOSE OF WARM SPICE WHEN GREEN AND HEADY NUTMEG SCENT WHILST ROASTING.

Our very limited series, Freak & Unique continues with this cinnamon stunner from Costa Rica.

This coffee is roasted each week on Wednesdays.

FARM: La Pastora REGION: Tarrazu, Costa Rica ALTITUDE: 1400 - 1500 MASL VARIETAL: Catuai, Caturra PROCESS: Natural Anaerobic Fermentation ARTWORK: Freak & Unique IV by Toucan Tango. Screenprint on 350gsm natural uncoated card, edition of 100, 2021

 

Coope Tarrazu R.L. was founded in 1960 and today counts around 5000 farm members, with the board of directors still made up of farmers. During the last 15 years, the number of partners has increased by 50% and production by 70%. In 2012, they successfully launched the Café de Comunidades program, which offers micro-zone coffees and distributes a prize invested in communal works.

 

Tarrazu is the only region in Costa Rica where coffee production is actually growing. Around 19,000 pickers come to the area during harvest time, of which 10,000 will pick for the coop.

The Coope Tarrazu R.L. provides nurseries, agronomy support and training, along with a whole host of community services and support. Coffee pulp is converted into organic fertiliser, coffee trees are given to farmers to maintain crop health, and power for the office is generated from solar panels.

The coffee is anaerobic fermented, which means the coffee ferments in tanks without oxygen, creating a metabolic process that converts the carbohydrates to organic acids, gases or alcohols. Compared to aerobic, anaerobic fermentation produces distinct acids, like lactic acids, that give the final coffee a truly striking flavour.

The Freak & Unique IV, sourced from the La Pastora producer in the Tarrazu region of Costa Rica, represents a distinct approach to the Catuai varietal. Roasted by Hundred House Coffee, this lot utilizes a natural anaerobic fermentation process. While traditional natural-processed coffees often exhibit heavy fruit profiles, anaerobic fermentation can introduce complex, spice-forward characteristics by manipulating the environment during the drying stage. You can learn more about how these specific processing methods influence the final cup profile in our technical guide.

The resulting profile of this coffee highlights notes of cinnamon, spiced rum, warm spice, and nutmeg. When evaluating such specific aromatic compounds, it is helpful to reference the flavor wheel to better categorize these warm, spiced sensations. Grown at an altitude of 1400-1500 masl, this selection showcases the potential for experimental processing to transform the classic profile of Costa Rican coffee into something entirely unique.