Details:

• Origin: Costa Rica — Los Santos, Tarrazú region

• Farm: La Laguna

• Producer: William Mora

• Varietal: Caturra

• Process: Anaerobic Natural — low‑oxygen whole‑cherry fermentation followed by sun drying

• Elevation: ~1,600–1,800 m above sea level

• Harvest: April–May 2025

• Roast: Light (Filter)

• Bag Size: 100g

• Tasting Notes: Red berries 🍓 • Tropical fruit 🍍 • Honey sweetness 🍯

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Intro:

Gout & Co is excited to present Costa Rica La Laguna Caturra Anaerobic Natural, a vibrant and fruit‑driven coffee from the famed Tarrazu region. This lot highlights the expressive potential of anaerobic natural processing, marrying juicy fruit sweetness and tropical complexity with a clean structural clarity that shines in filter brews.

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The Producer:

This coffee is grown by William Mora on La Laguna, a coffee estate in the high‑elevation Los Santos district of Costa Rica’s renowned Tarrazu region — an area beloved for its fertile soils, cool nights, and extended cherry maturation that encourages concentrated and nuanced flavours. La Laguna prioritises sustainable management and ecological balance, with approximately half its land preserved as natural reserve.

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The Process:

La Laguna’s Anaerobic Natural begins with whole‑cherry anaerobic fermentation — fully ripe cherries are sealed in an oxygen‑limited environment for around two days to promote rich fruit complexity. After this staged fermentation, the cherries are briefly piled on raised beds for continued development before sun drying to stable moisture levels. This combination amplifies sweetness and fruit intensity while retaining balance and clarity.

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The Cup:

In the cup, this coffee bursts with fruit character and sweetness. Bright red berries 🍓 lead the profile, complemented by juicy tropical fruit 🍍 nuance and an underlying honey‑like sweetness 🍯 that lingers through the mid‑palate. The anaerobic natural process gifts layers of complexity and a playful yet refined profile perfect for filter brewing.

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Overall:

This is a lively and expressive coffee that celebrates both Tarrazu terroir and innovative processing. With its bright fruit forwardness, layered sweetness, and tropical nuance, this lot offers a memorable and refreshing specialty coffee experience — ideal for those who appreciate bold, nuanced flavours in their cup.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.