{"product_id":"carlos-morera-el-diamante-anaerobic-washed-caturra-costa-rica","title":"Carlos Morera El Diamante -  Anaerobic Washed Caturra - Costa Rica","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhole Bean\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eRoast\u003c\/span\u003e\u003cspan\u003e: Medium\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eRecommended Rest:\u003c\/span\u003e\u003cspan\u003e 2-3 weeks from roast date\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eTasting Notes: \u003c\/span\u003e\u003cspan\u003ecinnamon french toast, maple syrup, apple jam\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eOrigin Details\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRegion\u003c\/span\u003e\u003cspan\u003e: Alajuela, Costa Rica\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eElevation\u003c\/span\u003e\u003cspan\u003e: 1100-1350masl\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eProducer:\u003c\/span\u003e\u003cspan\u003e Carlos Morera, El Diamante\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eProcess\u003c\/span\u003e\u003cspan\u003e: Anaerobic Washed\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eVariety\u003c\/span\u003e\u003cspan\u003e: Caturra\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\n\u003cspan\u003eABOUT THIS COFFEE AND PRODUCER\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom Royal Coffee:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eCarlos Fernández Morera is an experienced farmer. This is his 65th season growing coffee in San Rafael de San Ramón, where his family has lived since 1895. His deep connection to his trees and the soil he works with is evident in the way he talks. “Coffee is a very grateful crop,” he 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.” Morera’s plot of earth is called Finca El Cerro. Many of his four grown children and nine grandchildren help on the estate, his eldest works directly with administration, his youngest works for the export brand, Café de Altura, and his oldest grandson is an agronomist.  The plot of the farm where this award-winning lot originates is called Diamante (“the Diamond”). It contains Caturra and Catuaí cultivars, though other varieties more resistant to rust have been planted in recent years in other areas of El Cerro.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAfter pulping the coffee undergoes a sealed-tank anaerobic fermentation process. A selection of mucilage and a little water are added to the mix, and the slurry is 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\n\u003cspan\u003eWHY WE SELECTED THIS COFFEE\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur Christmas coffee has arrived, and we honestly couldn’t be more excited to share it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis year’s holiday release beckons to the now-famous \u003c\/span\u003e\u003cspan\u003eCinnamongate\u003c\/span\u003e\u003cspan\u003e moment in coffee history—when Carlos Fernández Morera placed #4 in the Cup of Excellence and judges were so certain the cinnamon notes couldn’t be natural that they visited his farm to check for additives and found none. We’re thrilled to source from his farm and give everyone the chance to taste—and decide—for themselves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the cup, things get wonderfully unusual. There’s full-on cinnamon pastry, leaning almost into a sweet French toast profile. A maple-syrup richness follows, giving the coffee a heavy body and a long, cozy finish. A jammy apple note ties it all together, rounding out a truly fun medium roast.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIt shares the cinnamon-pastry character of more notable Colombian yeast-inoculated coffees, but here it comes through a bit cleaner and more layered.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis coffee is playful, yet still grounded in a traditional medium roast profile, and it feels tailor-made for the holidays. Perfect to share with coffee drinkers of any background gathering together for the holidays.\u003c\/span\u003e\u003c\/p\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"227g \/ 8oz","offer_id":51665591992642,"sku":null,"price":16.2,"currency_code":"USD","in_stock":false},{"title":"1kg","offer_id":51665592025410,"sku":null,"price":57.0,"currency_code":"USD","in_stock":false},{"title":"2.2kg \/ 5lb","offer_id":51665602904386,"sku":null,"price":115.8,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0922\/6564\/4354\/files\/ming_temp_art-CarlosMoreraElDiamanteAnaerobicWashedCaturraAssets_web.png?v=1765402088","url":"https:\/\/moonwake-coffee-roasters-wholesale.myshopify.com\/products\/carlos-morera-el-diamante-anaerobic-washed-caturra-costa-rica","provider":"Moonwake Coffee Roasters Wholesale","version":"1.0","type":"link"}