4th Place CoE winner Carlos Fernandez Morena's Finca El Cerro, Parcela El Diamante
Grower: Carlos Fernandez Morena's 61st season growing coffee in San Rafael de San Ramon, where his family has lived since 1895.
Farm: Finca El Cerro, Parcela El Diamante
Varietal/Cultivar: Catuai, Caturra which are both spontaneously occurring high yielding dwarf trees from the heirloom Bourbon seed brought to Central America.
Region: San Rafael de San Ramon, Alajuela
Soil: Volcanic Loam
Process: Depulped, then fermented anaerobically and fully washed. After pulping the coffee undergoes a sealed-tank aerobic fermentation process. A selection of mucilage and a little water are added to the mix. The slurry is closely monitored for pH, temperature, and a host of other variables. The lot is then dried in the sun on a patio for three days followed by eighteen days of drying on raised beds.
The Cup: The flavor profile is immensely unique, immediately delicious, irrepressibly nostalgic. It has a syrupy honey texture, a vibrant floral nature, notes of gingerbread and fig jam. Brown sugar sweetness, rife with baking spice and nice fruit flavors like cranberry and poached pear.