El Diamante Azul

Notes of cinnamon, green apple, cacao and rum-raisin.

The Sardinal farm is located in only 1200 meters above sea level which especially in Costa Rica is not very high for specialty coffee. The farmer Esteban Villalobos grows a diverse bunch of cultivars, including Arabica hybrid H1 centroamericano which was originally developed for its decease resistance and not so much for cup profile. About six years ago, Esteban started experimenting with a process where he added the fruit flesh of depulped cherries to increase bacteria and accelerate the fermentation of the whole cherries. First, the cherries are fermented anaerobically in stainless steel tanks for 48 hours. Then, he adds fruit flesh and does another round of anaerobic fermentation for 13 hours.

Country: Costa Rica
Region: West Valley
Farm: Sardinal
Farmer: Esteban Villalobos
Cultivar: H1 Centroamericano
Growing altitude (MASL): 1200m
Processing: Hybrid Natural Anaerobic