*HOLIDAY SALE: FREE U.S. Shipping, Contact Us for Intl Rates*

*Rare* Costa Rica, El Diamante, Carlos Fernandez Morera, Anaerobic Process

If you like unique coffees and the sugar and spice of cinnamon toast then this one is for you. It also happens to be from the same farm parcel and identically processed as the lot that placed 8th in the prestigious 2018 Cup of Excellence competition in Costa Rica.

The Story

Frequently recognized with top 10 finishes in the Cup of Excellence auction in Costa Rica, including a fourth-place and eight place finishes in the 2017 and 2018 programs respectively. This coffee is sourced from a El Diamante (The Diamond), which is owned and operated by Carlos Fernández Morera and his family. This completed his 62nd coffee season growing coffee and his 5th year experimenting with the special anaerobic washing process described below that yields this amazing coffee.

El Diamante is a 14-acre farm located in San Rafael de San Ramón within the province of Alajuela, Costa Rica. Carlos and his family are members of Café de Altura de San Ramón Especial S.A. (Café de Altura), an association that was founded in 2004 and currently has more than 3500 members who receive technical support to increase the quality of their coffee and productivity on their farms. El Diamante is an example of cutting edge experimentation paying off for producers. The coffee is processed using an anaerobic fermentation process, which means the depulped coffee was fermented in an airtight tank with its own honey water. Temperature, brix, pH, time, and pressure are carefully controlled to enhance the coffee's flavors during the fermentation process. The results in the cup speaks to the brilliant method. 

Tasting Notes: Cinnamon toast, caramel apple, gingerbread, poached pear

    Origin Information

    Grower
    Carlos Fernández Morera, Finca El Cerro, Parcela El Diamante
    Variety
    Catuaí, Caturra
    Region
    San Rafael de San Ramón, Alajuela, Costa Rica
    Altitude
    1100 - 1350 meters
    Soil
    Volcanic loam
    Process
    Depulped, then fermented anaerobically and fully washed. Dried in the sun on a patio and then on raised beds.
    Brewing Method Recommendation: It is hard to make this coffee taste anything other than outstanding. Try Kalita Wave at 15:1 ratio to accentuate the baking spice notes, a Hario V60 to bring out pleasant green apple acidity. Automatic brew is also great at about a 16:1 ratio. Espresso is strikingly good at 2:1 to 2.5:1 ratio.
      • Basic Filter/Pourover Recipe
      • Dose · 25g (about 3 tablespoons)
      • Water · 400g
      • Ratio: 16 to 1
      • Time: 3:30 is a good target for Kalita

    Related Items

    Stay Up to Date

    Sign up to get the latest on sales, new releases and more …