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Costa Rica, Carlos Morera, Anaerobic Washed

If you like coffees with fall spice flavors, then this one is for you. It also happens to be a long time top finisher in Cup of Excellence that consistently wows us, season after season.

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 is 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, caramel apple, gingerbread, poached pear, bergomot

    Origin Information

    Grower
    Carlos Fernández Morera, Finca El Cerro, Parcela El Diamante
    Variety
    Catuaí, Caturra
    Region
    San Rafael de San Ramón, Alajuela, Costa Rica
    Harvest
    November – February
    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 to accentuate the baking spice notes, a Hario V60 to bring out pleasant florals, green apple. Filter brew is also great at about a 16:1 ratio. Espresso is lovely at 1.5-2:1 ratio.
      • Filter/Pourover Recipe
      • Dose · 25g (about 3 tablespoons)
      • Water · 400g
      • Ratio: 16 to 1
      • Time: 3:30 seems to work great for us

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