COSTA RICA Tarrazú Finca Frailes

Roast Profile: Suitable for both espresso and filter brewing.

Grind: Whole beans (standard delivery).

Recommended Degassing Period:

• Espresso: 10–14 days after roasting
• Filter: 7 days after roasting

To ensure maximum freshness, KESTAR COFFEE roasts every coffee to order. By default, all coffees are shipped as whole beans in premium packaging equipped with a one-way degassing valve to preserve freshness and aroma.

If you would like your coffee ground, please specify your preferred brewing method in the "Order Comments" section before completing your purchase (e.g. espresso, filter, moka pot, Turkish coffee, French press, etc.).

Processing: Anaerobic Natural
SCA Score: 87 points
Cup Profile: A balanced cup with notes of cinnamon, red apple, and brown sugar, complemented by pronounced sweetness and a long, lingering finish.

Nestled in the renowned Tarrazú region of Costa Rica, Finca Frailes is a coffee farm that combines generations of coffee-growing tradition with modern, sustainable farming practices. Fertile volcanic soils, high elevations, and an ideal climate provide the perfect environment for producing coffees with exceptional complexity and clarity.

Finca Frailes is deeply committed to quality and environmental responsibility, employing cultivation methods that protect the surrounding ecosystem while supporting local communities. Careful attention is given to every stage of production—from growing and harvesting the coffee cherries to their meticulous processing—resulting in specialty coffee lots that showcase the authenticity and excellence of Costa Rican coffee.

Anaerobic Natural processing is an innovative fermentation method in which whole coffee cherries are fermented in a sealed, oxygen-free environment. Under these carefully controlled conditions, the cherries' natural sugars ferment slowly, producing a wide range of organic acids and aromatic compounds that create a distinctive and complex cup profile.

Only perfectly ripe cherries are selected from the high-altitude slopes of Tarrazú, one of Costa Rica's most prestigious coffee-growing regions. Their naturally high sugar content is essential for developing the coffee's rich sweetness, depth, and expressive flavor profile.

After fermentation, the coffee is transferred to raised drying beds or sun-drying patios, where it is dried slowly until reaching the ideal moisture content of approximately 11.5%. The beans are then rested and stabilized, allowing the flavors to mature and harmonize before milling and export.

The result is an elegant and expressive specialty coffee with remarkable sweetness, refined acidity, and a persistent finish. This particular lot offers comforting notes of cinnamon, red apple, and brown sugar, creating a balanced and approachable cup with exceptional depth and complexity.