Enjoy this mild, smooth coffee that has a touch of cinnamon and a sweet after taste that hints of raisins.
Located in the Tarrazu region of western Costa Rica, the intergenerational farm, established at the beginning of the 20th century, is now owned by Carlos Fernandez Morera. El Diamante is the name given to the anaerobic fermentation process in which the cherries ferment in a sealed, oxygen-free environment. This is in direct contrast to an aerobic process where they are allowed to ferment in the open air.
Costa Rica accounts for just 2% of world production. Unable to content against industry heavyweights such as Brazil, Colombia or Vietnam, small Costa Rican farmers, who still account for 90% of the country's 50,000 producers today, have naturally turned to specialty coffee. In contrast to so-called internationally produced "volume" coffees, quality coffee farming in Costa Rica is now recognised worldwide and provides farmers with above-average incomes.