El Diamante Natural Anaerobic (3th WBC 2018)

Costa Rica

Spicy. Fruity. Sweet.

Starting from 27,50

With this amazing and expressive coffee Mathieu Theis reached third place at the WBC 2018!

Orders of up to 500 grams fit through your mail slot!

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This coffee comes from the Danilo farm, located atop a mountain ridge in West Valley, Costa Rica. The unique natural anaerobic fermentation process, used to create this coffee, is intriguing and complex.

It comes with tones of cinnamon, lemon, pastry, cacao, rum-raisins, apple, molasses

Details

Farm: San Cristóbal del Llano

Farmer: Danilo Salazar

Producer: Esteban Villalobos

Region: West Valley

Varietal: Caturra & Catuai

Altitude: 1750

Process: Natural Anaerobic Fermentation

Harvest period: December

Story

This coffee comes from the Danilo farm, located atop a mountain ridge in West Valley, Costa Rica. It was created by our dear friend Esteban (whose coffee took us to the stage at the World Brewers Cup!).

Esteban’s anaerobic fermentation process, used to create this coffee, is intriguing and complex. This year he did the process with whole cherries. He mixes the whole cherries with extra mucilage, then ferments it for just under 20 hours in an airtight tank. He’s also been tweaking his method by controlling the drying phase with a drying machine.

This results in a clean, but very expressive cup. Mathieu Theis reached third place with this amazing coffee at the WBC 2018!

Coffee up to 500g fits through your mail slot

We keep our packaging light which means inexpensive shipping that won’t interfere with your schedule.

We ship every Friday

Because we want you to get the freshest coffee possible, we roast every Thursday and ship on every Friday.

Order before 8:00 am Wednesday GMT+1 and your coffee will ship the same week.