COSTA RICA ANAEROBIC EL DIAMONTE

The cinnamon coffee!  This is an anaerobically fermented and washed Caturra cultivar coffee from Alajuela province, Costa Rica, produced by Carlos Morera on the El Diamante plot of his farm, Finca El Cerro. Carlos Morera a legendary coffee grower, and has been producing this uniquely cinnamon flavored coffee through a sealed tank anaerobic fermentation process, for many seasons.  No cinnamon is added at any point, people have checked. 

The ripe cherry flesh is stripped off the bean, leaving a sticky mucilage. The beans are then sealed in barrels and closely monitored for pH, temperature, brix, and a host of other variables. Under a watchful eye, the high degree of environmental control this allows contributes immeasurably to the coffee’s flavor. Thereafter the lot is dried for three days on a patio before moving to raised beds for another eighteen days of drying.  

Flavor notes are advertised to feature a standout cinnamon and gingerbread profile with notes of peach cobbler, pastry, fig, and acai berry.  The importers really hyped up the cinnamon flavor, and I can taste it, although it is subtle.  Don’t expect a big punch in the face of cinnamon. The coffee is so unique because most anaerobic coffees have overpowering fruity, almost winey or fermented flavors. This doesn’t.

I roast this coffee light and a little slower to bring out all the flavors this coffee has to offer. 

I recommend this coffee ground fresh for a pour over, aero press, or other pretentious brew methods.  Those flavor notes are subtle and deserve to shine on their own.

Flavor notes: dried blueberry, peach pie