COSTA RICA EL DIAMANTE

The owner is Carlos Fernández Morera and together with his family he manages the farm and all the post production steps. Carlos is a member of Café de Altura de San Ramón Especial SA (Café de Altura), an association founded in 2004 which currently has more than 3500 members who receive technical support to increase their coffee quality and productivity. El Diamante is an example of how much innovation and research can bring enormous benefits to all small producers. Carlos's coffee is processed with an anaerobic fermentation process, which means that once the coffee has been de-pulped it was left to ferment covered by its own mucilage in an airtight tank. Temperature, brix, pH, time and pressure are carefully controlled to enhance the coffee flavors during the brewing process. This great attention and care of the fermentation process makes this coffee unmistakable, in its aromas and its taste. The average fermentation time is 24 hours. After that the coffee is transported to the greenhouses for drying. In the first phase, the coffee is exposed to the sun for 4 days, in order to quickly dry the excess mucilage on the parchment, after this first drying phase, the coffee is dried on African beds placed in the shade (raised from the ground) for a period of 18-22 days. At the end of drying, the coffee is left to rest hermetically sealed for three months.