Costa Rica: Finca El Cerro | Anaerobic Washed

In the highlands of San Rafael de San Ramón, Costa Rica, Carlos Fernández Morera has been growing coffee for over six decades—tending the same soil his family has worked since 1895. He calls his farm Finca El Cerro, and his words say everything about his approach: “Coffee is a grateful crop. If you dedicate a little love, it responds very well. The earth is a living element—we must care for it, pamper it, so it gives the coffee all its strength.”

That care is the foundation of every lot that leaves El Cerro, but the Diamante plot—where this award-winning coffee is grown—takes that devotion to another level. This is the same farm that placed in the Cup of Excellence Top 5 in 2017, and for good reason.

Here, the Caturra variety is processed using an anaerobic washed method—a modern, high-intervention technique that produces extraordinary complexity. After the coffee cherries are pulped, they’re sealed inside temperature-controlled tanks. Inside, a carefully balanced mix of mucilage and water begins to ferment in an oxygen-free environment. During this stage, the farmer closely monitors pH, temperature, and Brix levels, ensuring that fermentation brings out the deepest sweetness and most vivid aromatics possible.

Once the ideal balance is reached, the coffee is washed and then dried on patios and raised beds for up to three weeks. The result is a cup that’s both precise and evocative—spiced and silky, fruit-forward yet refined. It’s the kind of coffee that lingers, revealing notes of brown spice, peach galette, and acai berry, with a gentle custard finish as it cools.

Every once in a while, a coffee comes along that just feels like a “yes.” No overthinking, no strategy—just genuine excitement to try something different. It had been a while since we brought in something new, and this lot from Costa Rica immediately stood out.

The flavor profile was wild in the best way and we knew we had to roast it.

And here’s the best part: Our roaster nailed it on the first try. The balance, the depth, the aromatics—it all clicked. Sometimes, it’s not about chasing a perfect story. It’s about chasing a feeling—and this coffee delivers that in every cup.