Costa Rica · Natural
LA BANDERA
Roasted by The Barn
This slowly dried natural coffee from Tarrazu is a complex espresso with crisp notes of pear and mango.
Sold out
The Barn no longer has this coffee in stock. We keep it here for reference.
From the roaster
High in the mountains of Tarrazu, Diego Hidalgo has poured his energy and passion into La Bandera. This slowly dried natural is a complex espresso with crisp notes of pear and mango.
— The Barn
Context
Produced by Diego Hidalgo in the Tarrazu region of Costa Rica, La Bandera represents a focused expression of its origin. This lot is prepared using the natural process, a method where the coffee cherry remains intact while drying, often allowing the bean to absorb the sugars and characteristics of the fruit pulp. While natural-processed coffees often exhibit heavier fruit profiles and increased sweetness, the specific character of this coffee is defined by the distinct notes of pear and mango identified by The Barn.
To better understand how these specific fruit qualities fit into the broader spectrum of coffee profiles, you can consult the flavor wheel. By highlighting the intersection of traditional regional cultivation and careful post-harvest handling, this coffee offers a clear look at the impact of processing on the final cup.
In the Encyclopedia
Frequently asked questions
Where is LA BANDERA grown?
LA BANDERA, roasted by The Barn, is sourced from Tarrazú, Costa Rica.
What does LA BANDERA taste like?
Expect tasting notes of pear and mango.
How is LA BANDERA processed?
LA BANDERA uses the Natural process.
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Last verified: October 14, 2026 · Browse all beans.