Christmas Reserve Coffee

Christmas Reserve Coffee


250g. Tasting notes: Gingerbread, peach, and vanilla with an intense sweetness and baking spice aromatics.

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Parcela El Diamante, Costa Rica

Anaerobically Fermented Microlot

We’ve reserved a very limited amount of this coffee particularly for the Christmas season because of its remarkable and (remarkably Christmassy) flavours. As a result of an experimental processing method that involves anaerobic fermentation of the coffee beans just after harvest, this coffee is rich with flavours like gingerbread, cinnamon, and vanilla, complimented by a round sweet flavour of ripe peach or cooked apple. This coffee is sweet, warming, and perfect for the holidays.

Grown at 3600 – 4500 feet in the San Rafael district of Costa Rica’s Alajuela province in a particular section called Parcela El Diamante (translated "diamond parcel") on Carlos Fernandez Morera’s farm Finca El Cerro, this selection of Caturra and Catuai cultivars was fermented anaerobically in a sealed tank after harvest and de-pulping then fully washed and carefully dried.