Morera Anaerobic

Origin- Costa Rica
Region- Alajuela
Locality- San Rafael de San Ramo
Producer- Carlos Fernández Morera
Farm- Finca El Cerro
Altitude- 3281 – 4429’
Variety- Caturra
Process- Washed Process, Anaerobic Fermentation, Patio Dried and Raised Bed Finished
Roast- Light

The Morera Anaerobic micro-lot and our Anaerobic Collection are in limited supply and will be roasted and shipped only on Wednesday of each week.

Aroma of ginger, cinnamon, sandalwood and incense with flavors of baking spice, poached pear, lemon, brown sugar, atomic fireball, horehound and molasses. Surprisingly reminiscent of a cinnamon raisin bagel.

2017 Cup of Excellence Award recipient Carlos Fernández Morera has prepared this ephemeral coffee in his sixty-fifth year cultivating coffee in Alajuela, Costa Rica. This anaerobic process Caturra micro-lot was grown on his farm, Finca El Cerro, in a revered parcel he calls El Diamante.

After pulping the Caturra cherry, the stripped cherry is reserved and the seeds are fully washed. The washed coffee is then mixed with a portion of the reserved cherry and water to attain his prescribed pH, Brix level, temperature and concentration. The contents undergo a sealed-tank anaerobic fermentation until he deems fermentation is complete. The coffee is then sun dried for three days and is finally transferred to raised beds for an additional eighteen days of drying.

Don Carlos holds a deep appreciation for coffee plants and their deep connection to the environment within which they grow. He expresses his sentiments in the following words, “The earth is a living element, we must take care of it, pamper it, so that it transmits to the coffee plant all of its force. Coffee is a very grateful crop. If you dedicate a little love to it, it responds very well.”

After repose, this coffee is sealed in Grain-Pro barrier packaging at origin and then sent on its way to our Roastery where we preserve the green coffee under hermetic seal until it is roasted as part of our Barrington Green Seal Program© .