Parcela el Diamante (Anaerobically Fermented), Costa Rica

Parcela el Diamante (Anaerobically Fermented), Costa Rica

25.00

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

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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.