Costa Rica | Carlos Morera

Tasting Notes: Cinnamon, Apple, Custard

Origin & Processing:

• Origin: Costa Rica
• Region: San Rafael de San Ramón, Alajuela

• Producer: Carlos Fernández Morera

• Farm: Finca El Cerro – Plot El Diamante
• Varietal: Caturra
• Process/Fermentation: High intervention, anaerobically fermented and washed
  Sealed-tank anaerobic fermentation with mucilage and water, closely monitored for pH and temperature
  
• Harvest: 2024/2025

The Story Behind the Coffee:

This lot from the El Diamante plot of Finca El Cerro showcases the dedication of veteran producer Carlos Fernández Morera, now in his 65th harvest. His family has cultivated coffee in San Rafael de San Ramón since 1895, and today his children and grandchildren help carry on the legacy.

The coffee is remarkable for its distinct cinnamon note—so unique that Cup of Excellence judges once inspected the farm to ensure no spices were added. Alongside this unmistakable flavour, you’ll find layers of apple, custard, and pastry-like sweetness.

Processed with a high-intervention, sealed-tank anaerobic fermentation and carefully dried on patios and raised beds, this coffee reflects Carlos’s philosophy: treat the land with love, and it will reward you. The result is a cup that is complex, nostalgic, and uniquely Costa Rican.

Whole Bean:
This coffee is shipped as whole bean to maintain its distinctive flavor and aroma. For the perfect grind to match your brewing method, visit us in-store for personalized advice and grinding services.