El Diamante Natural Anaerobic (3th WBC 2018)
€22,00 – €76,00
With this amazing and expressive coffee Mathieu Theis reached third place at the WBC 2018!
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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
The story – the farm
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!
- 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