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HomeCoffeesDay 6 | Costa Rica Carlos Fernández Morera Finca El Diamante - Red Rooster Coffee
San Rafael de San Ramón · Costa Rica

Day 6 | Costa Rica Carlos Fernández Morera Finca El Diamante - Red Rooster Coffee

Anaerobic Washed Caturra, grown at 1350 masl

Roasted by Red Rooster Coffee Roaster

Available now· checked 31 Jul
FarmRoaster-stated
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Details

RoasteryRed Rooster Coffee Roaster· Floyd, USA
FarmFinca El Diamante, San Rafael de San Ramón, Costa Rica≈
ProducerCarlos Fernández Morera
ProcessAnaerobic Washed✓
Harvest—
Altitude1350 masl✓
ClimateTropical rainforest
VarietiesCaturra✓
RoastLight✓
Tasting notesCinnamon Pastries, Honeysuckle, Spicy Hot Cocoa, gingersnap✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • Cinnamon Pastries
    Spices › Brown Spice › Cinnamon
  • Honeysuckle
    Floral
  • Spicy Hot Cocoa
    Spices › Brown Spice
  • gingersnap
    Spices › Brown Spice

Supply Chain

  1. Farm

    Finca El Diamante, San Rafael de San Ramón, Costa Rica

    Grown by Carlos Fernández Morera

  2. Roastery

    Red Rooster Coffee Roaster

  3. Coffee· viewing

    Day 6 | Costa Rica Carlos Fernández Morera Finca El Diamante - Red Rooster Coffee

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

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Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobic WashedAltitude1350 maslRoastLight
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability