This is a high-intervention depulped and anaerobically fermented coffee from Alajuela, Costa Rica, produced by Carlos Fernández Morera on the Diamante plot of his farm, Finca El Cerro. We find it to be a fruit bomb with notes of Rasberry, Lime and Passionfruit as well as Cinnamon and Vanilla. This coffee should be enjoyed as pour overs without milk. We recommend a 16/1 brew ratio at 203 degrees.
227g
This is a high-intervention depulped and anaerobically fermented coffee from Alajuela, Costa Rica, produced by Carlos Fernández Morera on the Diamante plot of his farm, Finca El Cerro. We find it to be a fruit bomb with notes of Rasberry, Lime and Passionfruit as well as Cinnamon and Vanilla. This coffee should be enjoyed as pour overs without milk. We recommend a 16/1 brew ratio at 203 degrees.
227g
