This high intervention anaerobically fermented and washed coffee was grown by Carlos Fernández Morera, owner of Finca El Cerro, in San Rafael de San Ramón, Costa Rica. With well over 60 years of farming experience, Carlos and his family have a deep connection to the trees and soil they work. Living up to its name, the plot of the farm where this award-winning lot originates is called Diamante (“the Diamond”). This warmly spiced coffee opens with the sweet aroma of cinnamon pastries, honeysuckle and hazelnut; on the palate, it’s rich and comforting, with flavors of buttered cinnamon-raisin bread, spicy hot cocoa and nostalgic gingersnap cookies.

This high intervention anaerobically fermented and washed coffee was grown by Carlos Fernández Morera, owner of Finca El Cerro, in San Rafael de San Ramón, Costa Rica. With well over 60 years of farming experience, Carlos and his family have a deep connection to the trees and soil they work. Living up to its name, the plot of the farm where this award-winning lot originates is called Diamante (“the Diamond”). This warmly spiced coffee opens with the sweet aroma of cinnamon pastries, honeysuckle and hazelnut; on the palate, it’s rich and comforting, with flavors of buttered cinnamon-raisin bread, spicy hot cocoa and nostalgic gingersnap cookies.