Day 6 | Costa Rica Carlos Fernández Morera Finca El Diamante

8 oz. Tin — $33

Light Roast
Anaerobic Washed Process

This high intervention anaerobically fermented and washed coffee was grown by Carlos Fernández Morera, owner of Finca El Cerro, in San Rafael de San Ramón, Costa Rica. With well over 60 years of farming experience, Carlos and his family have a deep connection to the trees and soil they work. Living up to its name, the plot of the farm where this award-winning lot originates is called Diamante (“the Diamond”). This warmly spiced coffee opens with the sweet aroma of cinnamon pastries, honeysuckle and hazelnut; on the palate, it’s rich and comforting, with flavors of buttered cinnamon-raisin bread, spicy hot cocoa and nostalgic gingersnap cookies.

Tasting Notes

Cinnamon Pastries
Honeysuckle
Spicy Hot Cocoa
Gingersnap Cookies

Quantity:

Wholebean Only

Details

Sourcing & Processing

Freshly picked cherries. Photo by Café de Altura

For this high intervention anaerobically fermented and washed coffee, ripe cherries are picked, depulped, and placed in hermetically sealed tanks with water and mucilage from the previous processing step. The fermentation period is closely monitored for pH, temperature, brix, and a host of other variables. Under a watchful eye, the high degree of environmental control this allows contributes immeasurably to the coffee’s flavor. Thereafter the lot is dried for three days on a patio before moving to raised beds for another eighteen days of drying.