The Tarrazú region of Costa Rica is an ideal area for cultivating high-quality coffee. The fertile soil, high elevation, and significant day–night temperature variation extend the growth cycle of coffee trees, resulting in more concentrated and complex flavors. Abundant rainfall also provides favorable growing conditions. Coffees from Tarrazú are known for their bright acidity and pronounced fruity aromas. Most estates in this region grow a mix of exotic and native shade trees. La Laguna is located in the Tarrazú region and was established in 2015, covering approximately 45 hectares. The farm sits at an elevation of around 1,700 meters above sea level and primarily grows the Caturra variety. Natural sun-drying and anaerobic fermentation processing methods are used. The coffee typically exhibits flavor notes of tropical fruits, berries, and pleasant sweetness. The estate places strong emphasis on sustainability, preserving about 50% of its land as a natural reserve to maintain ecological balance. Fully ripe cherries are carefully selected and fermented anaerobically for two days. They are then briefly piled on raised drying beds for continued fermentation, followed by sun drying until moisture levels stabilize. After drying, the coffee is hulled and stored.