Costa Rica San Ramón Anaerobic Washed is produced by Carlos Fernández Morera at Finca El Cerro in San Ramón, Alajuela, and processed at his El Diamante mill. The coffee undergoes an anaerobic washed fermentation, with whole cherries sealed in tanks and carefully monitored for pH, temperature, and brix before being washed and dried on patios and raised beds. The result is a bright and complex cup with flavors of cinnamon, custard, peach, gingerbread, and pomegranate, rounded by pastry-like sweetness and subtle dark fruit undertones. Grown at elevations between 1100 and 1700 meters, this Caturra variety offers a delicate balance that shines as a pour-over with a lighter roast, where its sweetness and fruit character are most expressive, while remaining versatile across other brew methods.
Floral / Fruity
Dark Chocolate
Light
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| Brew Method | 6 OZ | 12 OZ | 24 OZ | 36 OZ |
|---|---|---|---|---|
| Pour Over(20-22 g/cup) | 7 cups | 15 cups | 31 cups | 46 cups |
| French press(30 g/cup) | 6 cups | 11 cups | 23 cups | 34 cups |
| Espresso(20 g/cup) | 9 cups | 17 cups | 34 cups | 51 cups |
| Aeropress(16 g/cup) | 11 cups | 21 cups | 43 cups | 64 cups |
| Drip(41 g/cup) | 8 cups | 15 cups | 31 cups | 46 cups |
Blend Story
From the celebrated coffee lands of San Ramón in Alajuela, Costa Rica, this lot showcases the mastery of producer Carlos Fernández Morera. After more than sixty-five harvests on his family farm, Finca El Cerro, Carlos has refined the use of sealed-tank anaerobic washed fermentation to coax extraordinary flavors from his Caturra cherries. The result is a lively and complex brew, layered with notes of cinnamon, gingerbread, peach, fig, and custard, balanced by pastry-like sweetness and clean fruit character.
Grown at elevations between 1100 and 1700 meters, the coffee benefits from volcanic soils and cool mountain nights that slow maturation and concentrate sugars. Following fermentation, the beans are washed and patiently dried on patios and raised beds, ensuring clarity and depth in the cup. A carefully managed roast brings out its signature baking spice and fruit profile, yielding a cup that is both playful and elegant, equally rewarding as a vibrant pour-over or as a bold, nuanced espresso.
Behind Craft Espresso
Costa Rica San Ramón Anaerobic Washed is the work of veteran producer Carlos Fernández Morera, who has been harvesting coffee for more than sixty-five seasons on his family’s farm, Finca El Cerro, in San Rafael de San Ramón. His plot, El Diamante, sits at elevations between 1100 and 1700 meters, where volcanic soils and cool nights slow cherry development and concentrate natural sugars. After careful handpicking, the cherries are pulped and undergo a sealed-tank anaerobic fermentation. This high-intervention method is closely monitored for pH, temperature, and brix, ensuring consistency and unlocking layers of complexity. The beans are then washed and dried first on patios and then on raised beds for more than two weeks, a patient approach that preserves clarity and sweetness.
The result is a coffee that is both nostalgic and singular. Its most distinctive hallmark is a bold cinnamon and gingerbread character so striking it once drew the attention of Cup of Excellence judges. Supporting notes of peach galette, fig, açaí, and custard create a pastry-like sweetness balanced with bright fruit. Roasters prefer a minimalist style with lower charge temperatures to emphasize this clarity, while brewing as a low-TDS pour-over with a coarse grind showcases its playful combination of spice, fruit, and buttery sugar tones. Every cup is a reflection of Carlos’s lifelong dedication, his family’s stewardship, and the meticulous craft behind one of Costa Rica’s most celebrated coffees.
