This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.
In your cup: The sweetness and lively acidity of caramelised pineapple with a hint of red berries, subtle florals and a silky, wine-like finish.
Cupping score: 87.5
Mouthfeel: Creamy, lush
Varietals: Catuai, Caturra
Process: Anaerobic Natural
Producer: Finca Frailes
Altitude: 1600 m.a.a.sl.
Region: Tarrazú
Background:
High in the mountains of Tarrazú, one of Costa Rica’s most celebrated coffee regions, Finca Frailes produces coffees with remarkable clarity, sweetness and character. Sitting at around 1,600 metres above sea level, the farm benefits from cool temperatures and slow cherry maturation — giving the coffee plenty of time to develop its flavour.
Finca Frailes is owned and managed by three lifelong coffee farmers and close friends: Gerardo Calvo, Zaira Marín and William Méndez. Together, they planted coffee here more than 30 years ago, and today they continue to carefully renovate the farm to maintain its health and productivity. Their focus is on two classic Costa Rican varieties: Caturra and Catuaí.
For this special microlot, only exceptionally ripe cherries are selected. The cherries are carefully sorted and floated before being sealed in tanks and fermented anaerobically — without oxygen. This controlled fermentation encourages the development of lactic and malic acids, adding extra depth, complexity and a distinctive character to the cup.
After fermentation, the cherries are spread onto raised beds and gently sun-dried, allowing the flavours to continue developing as the coffee slowly reaches its ideal moisture level. The coffee then rests before preparation for export, giving its character time to settle and mature.
The result is a coffee that showcases the adventurous side of Costa Rican processing, while retaining the elegance and sweetness that Tarrazú is famous for.