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

Harvest: November-February

Altitude: 1100-1300

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.