Costa Rica Carlos Fernández Morera Anaerobic


We taste: Spiced apple cider, pear

Grower: Carlos Fernández Morera, Finca El Cerro, Parcela El Diamante 

Region: San Rafael de San Ramón, Alajuela, Costa Rica

Altitude: 1100-1350m 

Variety: Caturra

Process: Anaerobic fermentation 


Roasters notes: “Coffee is a very grateful crop,” Carlos says. “If you dedicate a little love, it responds very well… The earth is a living element, we must take care of it, pamper it, so that it transmits to the coffee plant all its force.”  Carlos Fernandez Morera’s passion for coffee can be felt (and tasted) in this coffee.  Combined with the relatively new processing method of anaerobic fermentation, the result is both totally unique and undeniably delicious. 

Very clear and obvious notes of cinnamon and apple cider make this coffee an eye opening experience, especially if you are one to normally struggle with tasting notes.  This isn’t a coffee with hints of cinnamon, this is a coffee that nearly tastes flavored with cinnamon. The aroma is intoxicating and the flavor is stunningly similar to drinking spiced apple cider, with a touch of pear fruitiness in the background.

This coffee has been farmed with passion and roasted with passion, all that’s left is for you to brew it with passion and reflect on how incredible a crop coffee truly is. Highly recommend brewing in the Stagg X, if available to you.

Farm details, courtesy of Royal Coffee: Carlos Fernandez Morera has been farming coffee for 63 seasons now, and his 4 grown children as well as his 9 grandchildren help on the farm.  “(this coffee)…is sourced from 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.”