A bold, berry-jam natural from the heart of Tarrazú — CoopeTarrazú's Los Santos growers, six decades of doing this well.

Unlike the anaerobic Tarrazú we've carried before, this is a natural process lot, so the fermented, jammy fruit is front and centre — deep berry, a little wine-like. That's the coffee doing its thing, not a flaw. If a customer finds naturals "too fruity," steer them to something washed; if they love a big fruit cup, this is the one.

The producers
CoopeTarrazú is a cooperative founded in 1960 in the Los Santos region — a name that's become shorthand for authentic Tarrazú coffee. It brings together thousands of small-scale farming families growing Arabica at high altitude in fertile volcanic soils. The co-op is known for a community-first approach: investment in education and infrastructure, and real sustainability practices — organic composting of the coffee pulp, responsible wastewater management, and rigorous traceability at every stage. That care shows up in the cup as a vibrant, expressive profile.