Roasting October 27th ONLY (8oz Bags)
Tasting notes: Cinnamon Toast, baked apple, pastry dough, caramel cream
If you know, you know. The “bucket list” coffee that launched the White Label program in 2018 and anchored last year’s holiday blend is such a pleasure to drink we took this customer’s unsolicited request to heart:
“I just pulled my first shot of CR Diamante - even without being fully dialed in, this is the best espresso shot I've had in my life. Thank you for making the start of my week with this incredible coffee and I hope this makes a comeback soon.” --Chris S.
This year’s cup adds an abundance of caramel aromas to the already heady mix of cinnamon toast, baked apple, and pastry dough. Sparkly acidity and autumnal spice flavors conjure spiced cider while silky mouthfeel compliments a pleasant tamarind-like tartness. The interplay of cinnamon with other baking spices, apples, and comforting confectionary aromas practically creates apple pie in a cup.
El Diamante comes to us from Carlos Fernández Morera’s El Cerro farm in the centrally located Alajuela region of Costa Rica where his family has lived since 1895 and where his four children and nine grandchildren continue to help on the estate. Mr. Fernández Morera firmly established his place in the specialty coffee world at the 2017 Cup of Excellence when judges were so amazed that they sent inspectors to his farm suspecting he may be flavoring his coffee with cinnamon but found only meticulous cultivation and innovative processing.
“Coffee is a very grateful crop,” Mr. Fernández Morera says. “If you dedicate a little love, it responds very well… The earth is a living element; we must pamper it so that it transmits to the coffee plant all its force.”
The stunning flavors present in a cup of El Diamante are the result of not only the farmer’s experience and care but also his innovative washed anaerobic fermentation process. After removing skin and fruit the coffee undergoes sealed-tank oxygen-free fermentation into which a small quantity of the discarded fruit is added and the mix and closely monitored for a host of variables. Such high degree of environmental control helps create the coffee’s unforgettable flavor profile.
Cultivar Caturra
Region: San Rafael de San Ramón, Alajuela, Costa Rica
Elevation: 4000 ft
Processing: Fully washed anaerobically fermented, sun dried on patio and then on raised beds
