WHY THIS COFFEE? This coffee was too fun to pass up. We think it's just right as we head into cooler weather: cinnamon, baking spices, vanilla, and ice cream sweetness. With flavors of vanilla ice cream, cinnamon, and ripe nectarines, it’s like Neapolitan ice cream; it has everything you want in three distinct sections but can blend together perfectly. Sweet and fruity, creamy vanilla, and a deep spice texture are all here. There are also some high florals like lavender, which pair well with some other lemonade flavors. PROCESSING DETAILS This is a high-intervention depulped and anaerobically fermented coffee from Alajuela, Costa Rica, produced by Carlos Fernández Morera on the Diamante plot of his farm, Finca El Cerro. The flavor profile is like a scoop of Neapolitan ice cream, with vanilla, cinnamon, and ripe nectarine sitting alongside lavender florals and notes of pink lemonade and pink grapefruit, all wrapped in a creamy, deeply spiced texture. COFFEE DETAILS Producer: Carlos Fernández Morera Location: finca el diamante Varietal: caturra Processing: anaerobic washed Green cost: $11.95/lb Percentage paid to producers: 80 BREW GUIDE How long to rest: At an Agtron of 90, this coffee is medium-light. So, let it rest about 17 days. We taste: Think vanilla ice cream. cinnamon, nectarine. The cup has a thicker body, balanced sweetness, delicate acidity, and a clear flavor profile.

WHY THIS COFFEE? This coffee was too fun to pass up. We think it's just right as we head into cooler weather: cinnamon, baking spices, vanilla, and ice cream sweetness. With flavors of vanilla ice cream, cinnamon, and ripe nectarines, it’s like Neapolitan ice cream; it has everything you want in three distinct sections but can blend together perfectly. Sweet and fruity, creamy vanilla, and a deep spice texture are all here. There are also some high florals like lavender, which pair well with some other lemonade flavors. PROCESSING DETAILS This is a high-intervention depulped and anaerobically fermented coffee from Alajuela, Costa Rica, produced by Carlos Fernández Morera on the Diamante plot of his farm, Finca El Cerro. The flavor profile is like a scoop of Neapolitan ice cream, with vanilla, cinnamon, and ripe nectarine sitting alongside lavender florals and notes of pink lemonade and pink grapefruit, all wrapped in a creamy, deeply spiced texture. COFFEE DETAILS Producer: Carlos Fernández Morera Location: finca el diamante Varietal: caturra Processing: anaerobic washed Green cost: $11.95/lb Percentage paid to producers: 80 BREW GUIDE How long to rest: At an Agtron of 90, this coffee is medium-light. So, let it rest about 17 days. We taste: Think vanilla ice cream. cinnamon, nectarine. The cup has a thicker body, balanced sweetness, delicate acidity, and a clear flavor profile.