Costa Rica Finca El Diamente Anaerobic

Produced by Carlos Fernández Morera on the Diamante plot of Finca El Cerro, this distinctive Costa Rican coffee is shaped by nearly 70 seasons of family farming experience. Located in San Rafael de San Ramón, the farm benefits from volcanic soils, a favorable microclimate, and the careful attention of a producer who understands how small processing decisions can transform the character of a coffee.

After harvesting, the cherries are depulped and placed into a controlled anaerobic fermentation with selected mucilage and water. The coffee is then fully washed before drying on patios and spending an additional eighteen days on raised beds. This deliberate, multi-stage process encourages remarkable sweetness and complexity.

The finished cup is creamy, vibrant, and deeply expressive, balancing tropical fruit character with a comforting confectionery sweetness and gentle warmth. Light to medium roasting allows its more delicate layers to unfold, but its generous body and balanced acidity make it versatile across pour over, batch brew, espresso, and other brewing methods. It is an intriguing example of how thoughtful fermentation can create a bold and memorable coffee without losing its sense of place.