La Bandera (Tarrazú, Costa Rica)

La Bandera (Tarrazú, Costa Rica)

La Bandera is an exceptional coffee from the mountains of Tarrazú, one of Costa Rica’s most renowned coffee regions. Selected during a cupping session in Bordeaux, this lot immediately stood out for its aromatic complexity and its perfect balance between elegance and intensity.

Nestled in the forests of Dota at around 1950 meters above sea level, the Hidalgo Umana family cultivates this coffee with deep agricultural expertise and respect for their land. They work closely with their community to protect the surrounding forest, water sources, and biodiversity that sustain their farm. Located on the slopes of the Cerro de la Muerte, their estate benefits from a unique microclimate shaped by mountain winds and natural shade — ideal conditions for the slow and even ripening of coffee cherries.

After careful handpicking, the cherries undergo a short 12-hour natural fermentation before being dried on raised beds for about 40 days. This light fermentation triggers a gentle enzymatic activity that enhances fruity and winey aromas without developing into an intense fermented profile — a delicate balance that showcases the skill and sensitivity of the Hidalgo family’s craft.

In the cup, La Bandera reveals a rare sensory experience: a silky body and a lively structure that brings out both sweetness and brightness. Expect notes of caramel, dark chocolate, cherry, and lime, with a subtle winey finish inherited from its long natural drying process. A light roast, perfect for filter brewing, yet equally stunning as a refined espresso.

Limited quantity: only 20 bags of 69 kg were produced this year — a rare micro-lot that perfectly embodies the quality and diversity of Costa Rican terroirs.

Technical information

• Origin: Costa Rica
• Region: Tarrazú
• Terroir: Dota
• Farm: La Bandera
• Producer: Hidalgo Umana Family
• Species: Arabica
• Variety: Yellow Catuai
• Process: Natural (12h fermentation, 40-day raised bed drying)
• Altitude: 1950 m
• Shade: Native forest – Complex agroforestry (level 2)
• Harvest period: January – April
• Roast: Light – Ideal for filter brewing

A rare forest-grown coffee — the result of patient, sustainable, and deeply human craftsmanship.