Cup Notes: Cinnamon, Gingerbread, Poached Pear, Hibiscus
Brewing: Lower extraction brews seem to bring out more spice and floral notes.
MSRP: 8oz Retail Bag: $30 / 12oz Pour Over $6.5
Grower: Carlos Fernández Morera | Finca El Diamante
Region: San Rafael de San Ramón, Alajuela, Costa Rica
Harvest: November 2020 – March 2021
Altitude: 1100-1350 masl
Soil: Volcanic loam
Process: Anaerobic fermention: Washed after pulping and fermenting in a sealed tank. Dried in the sun on a patio and then on raised beds
Crown Jewel Costa Rica San Rafael Carlos Fernández Morera Anaerobic is sourced from a El Diamante, which is owned and operated by Carlos Fernández Morera and his family. 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 have been frequently recognized with top finishes in the Cup of Excellence auction in Costa Rica, including a fourth-place finish in 2017.