Freak & Unique IV | Costa Rica | La Pastora with Framed Artwork

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 comes with a limited edition framed screenprint by Toucan Tango.

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 from Hundred House Coffee showcases the distinct potential of the Tarrazu region in Costa Rica. Produced by La Pastora, this lot features the Catuai varietal grown at an elevation of 1400-1500 masl. What sets this specific release apart is the application of natural anaerobic fermentation, a technique that often pushes the boundaries of traditional cup profiles. While natural-processed coffees frequently exhibit heavier fruit characteristics, the anaerobic environment can introduce complex, spice-forward nuances, as evidenced here by the roaster’s notes of cinnamon and spiced rum. To better understand how these specific processing techniques influence the final cup, you can explore our processing methods explainer. For those looking to categorize these unique sensory experiences, referencing the flavor wheel can help identify the intricate layers present in this unconventional Costa Rican offering.