COSTA RICA El Cerro Anaerobic Process -Medium Light Roast
Second runner-up in "Cup of Excellence" for its microlot Caturra and Red Catuai
The Costa Rica El Cerro Estate was owned by Mr. Santiago Fernandez who has since passed on at the young age of 32. His widow, Ms Louisa inherited the estate and raised their six children singlehandedly. The microlot coffee varieties that the estate has brought into the Cup of Excellence (COE) competition this time are the Caturra and Red Catuai. The conditions for planting are extremely optimal - trees providing shade, good farming and fertilising planning - to obtain excellent quality coffee. 100% handpicked coffee cherries are sent to Cafe de Altura San Ramon processing factory for removal of flesh and anaerobic fermentation. The average fermentation time takes 24 hours, after which the cherries are sent to a greenhouse for 4 days of storage to remove the pectin layer. In the final step of drying, they are placed on African beds for 18 to 20 days, and then placed inside a vacuum-sealed container.
Dry aroma: Cinnamon, Clove, Blackcurrant, Sweet peach, Butter Wet aroma: Lavender, Red dates, Floral scent, Orange peel, Apple juice Slurping: Rich fragrance of maple syrup, Lemon, Dried plums, Apple, Sweet and sour in a smooth texture