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Crown Jewel Costa Rica San Rafael Carlos Fernández Morera Anaerobic - *CJ1433C* - 24755 - SPOT SHANGHAI
Crown Jewel Costa Rica San Rafael Carlos Fernández Morera Anaerobic - *CJ1433C* - 24755 - SPOT SHANGHAI
Crown Jewel Costa Rica San Rafael Carlos Fernández Morera Anaerobic - *CJ1433C* - 24755 - SPOT SHANGHAI
Crown Jewel Costa Rica San Rafael Carlos Fernández Morera Anaerobic - *CJ1433C* - 24755 - SPOT SHANGHAI

Crown Jewel Costa Rica San Rafael Carlos Fernández Morera Anaerobic - *CJ1433C* - 24755 - SPOT SHANGHAI

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Cup Notes
Crown Jewel Costa Rica San Rafael Carlos Fernández Morera Anaerobic is sourced from a El Diamante, which is owned and operated by Carlos Fernández Morera and his family.
Box details
Box Weight: 22 lbs
Position
Spot
Grower icon
Grower Carlos Fernández Morera | Finca El Diamante
Variety icon
Variety Caturra
Region icon
Region San Rafael de San Ramón, Alajuela, Costa Rica
Harvest icon
Harvest November 2020 – March 2021
Altitude icon
Altitude 1100-1350 masl
Soil icon
Soil Volcanic loam
Process icon
Process Anaerobic fermention: Washed after pulping and fermenting in a sealed tank. Dried in the sun on a patio and then on raised beds.
Certification icon
Certification Conventional

Crown Jewel Costa Rica San Rafael Carlos Fernández Morera Anaerobic is sourced from a El Diamante, which is owned and operated by Carlos Fernández Morera and his family. El Diamante is a 14-acre farm located in San Rafael de San Ramón within the province of Alajuela, Costa Rica. Carlos and his family are members of Café de Altura de San Ramón Especial S.A. (Café de Altura), an association that was founded in 2004 and currently has more than 3500 members who receive technical support to increase the quality of their coffee and productivity on their farms. El Diamante is an example of cutting edge experimentation paying off for producers. The coffee is processed using an anaerobic fermentation process, which means the depulped coffee was fermented in an airtight tank with its own honey water. Temperature, brix, pH, time, and pressure are carefully controlled to enhance the coffee's flavors during the fermentation process. The results have been frequently recognized with top finishes in the Cup of Excellence auction in Costa Rica, including a fourth-place finish in 2017.