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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 4th in the prestigious 2017 Cup of Excellence competition in Costa Rica.

The Story

Frequently recognized with top finishes in the Cup of Excellence auction in Costa Rica, including a fourth-place finish this year's 2017 program, 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 61st coffee season growing coffee and his 4th 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, dark berries

    Origin Information

    Carlos Fernández Morera, Finca El Cerro, Parcela El Diamante
    Catuaí, Caturra
    San Rafael de San Ramón, Alajuela, Costa Rica
    1100 - 1350 meters
    Volcanic loam
    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 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.
      • Filter/Pourover Recipe
      • Dose · 25g (about 3 tablespoons)
      • Water · 400g
      • Ratio: 16 to 1
      • Time: 3:30 is a good target for Kalita

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