Tier 1: Carlo Fernadez Morera Costa Rica Anaerobic Washed Coffee

TIER 1

This Costa Rica anaerobic washed coffee is one of our Tier 1 coffee offerings. Tier 1 coffees are our highest price point coffees. The increased price reflects our higher purchase price of the green coffee, which correlates to higher consumer demand, lower supply, and increased sensory attributes. In other words, the price of these coffees reflects their rarity, exceptional cup quality, and increased flavor complexity. For those interested in SCA (Specialty Coffee Association) cupping scores, these coffees will consistently be in the higher-80’s to lower 90’s, which are classified as “excellent” to “outstanding.” For perspective, less than 10% of all coffee harvested worldwide is specialty-grade coffee with a minimum SCA cupping score (sensory analysis) of 80/100. Less than 1% of specialty-grade coffees are estimated to be Tier 1 coffees.

FLAVOR PROFILE (What we taste)

As a light roast, this coffee is extremely complex and sweet with really interesting notes of florals, warming spices, and a fruit note that reminds us of ripe peaches, apricots, and persimmons.   Using a scale of 0-10, the cup profile has a higher level of sweetness (8), moderate acidity (5-6), a medium body (5), and no bitterness.

As a medium-dark roast, the warming spice notes become more prominent, the ripe persimmon-like fruit note become much more mild, and there are nice caramelized sugar notes on this finish.  Using a scale of 0-10, the cup profile has a higher level of sweetness (8), low acidity (2), a heavier body (5), and the occasional hint of bitterness.

RECOMMENDED BREWING METHODS

As a light roast, this coffee is versatile and is great brewed as filter/drip, immersion, cold brew, but is not one have explored brewing as espresso.  As a lighter roasted coffee, we recommend starting with a hotter water temperature between 201-208F depending on brew method as lighter roasts are more prone to under extraction.  If the coffee tastes sour, 1) grind finer, 2) gradually increase the water temperature, and/or decrease the amount of ground coffee or water used to increase the extraction.  If the coffee tastes bitter and over extracted, 1) coarsen up the grind size, 2) gradually decrease the water temperature, and/or 3) increase the amount of ground coffee or decrease the amount of water used.  For filter/drip and immersion, we recommend starting with a brewing ratio of 1:15 (e.g., 20 grams of coffee to 300 grams of water), but this again is an area you will adjust for taste preferences.  If you decide to brew it as espresso, we would recommend using a higher water temperature (e.g., 203-205F) if your machine allows and starting with a 1:3 ratio (e.g., 18 grams of coffee to 54 grams of coffee in the cup), but experimenting with longer and shorter ratios until you find the balance of flavors you prefer.  

As a medium-dark roast, this coffee is versatile and is great brewed as filter/drip, immersion, cold brew, and espresso.  We recommend starting with a water temperature of 198-201F depending on the brew method as darker roasts are more prone to over extraction.  If the coffee tastes bitter and over extracted, 1) coarsen up the grind size, 2) gradually decrease the water temperature, and/or 3) increase the amount of ground coffee or decrease the amount of water used. For filter/drip and immersion, we recommend starting with a brewing ratio of 1:15 (e.g., 20 grams of coffee to 300 grams of water), but this again is an area you will adjust for taste preferences.  For espresso, we would recommend starting with a water temperature of 200-202F and a 1:2 ratio, but be open to experimenting with smaller and larger ratios to find the balance of flavors you prefer.  We really enjoy this coffee at a 1:1 ristretto ratio.

ABOUT THIS COFFEE

Producers:  Carlos Fernández Morera | Finca El Diamante

Country: Costa Rica

Continent: North America

Region: San Rafael de San Ramón, Alajuela

Varietals: Caturra

Process: Anaerobic washed, and dried in the sun on patios and raised beds

Altitude/elevation: 1100 to 1350 MASL

Green Coffee Certifications: None

Harvest Period: November 2024 to March 2025

Transparency

Want to learn more about this coffee and the producers who make it possible?  Want to learn more about the prices we paid for this coffee?  We paid $16.80 per pound for the green coffee from Royal Coffee Importers.  By way of comparison, many of our Tier 3 coffees were purchased at approximately $6 a pound.  Our goal is to create more transparency about our purchasing decisions so that you can make as informed a buying decision as possible.

Click on the following link to learn more about Carlos Fernández Morera: https://royalcoffee.com/product/3427097000046004029/.  He is famous in the coffee industry for perfecting the anaerobic fermentation technique that naturally produces the warming spice notes in his coffees.  The complex flavors you will find in this coffee are not artificial.