Café de Altura, as a company, was created based on three pillars: sustainability, quality and values, giving a special importance to the continuous improvement.
Café de Altura is the only company in Costa Rica that since 2005 have coffees participating in all quality competitions and their auctions.
Three years ago we started investigating about the Anaerobic Fermentation in coffee.
El Diamante (The Diamond) is the first result of this investigation. The process of fermentation consists on placing the coffee inside a container that is then closed tightly. Extra-mucilage of other coffees is added to this container, and the temperature and PH are controlled until we get a slow fermentation of at least 25 hours.
This process helps the flavors of the mucilage to be shown in a better way, giving complexity to the coffee. This process opens a new window to the investigation and the processing of coffee.
|Farm Name||El Diamante|
|Farmer/Rep.||Café de Altura de San Ramón|
|Size (30kg boxes)||23|
|City||San Rafael San Ramón|
|Program||Costa Rica 2014|
|Aroma/Flavor||caramel, cinnamon, sweet, brown sugar, dark caramel, rhubarb crunch, cooked apple, praline, spices, red apples|
|Acidity||malic, tartaric, sparkling, apple|
|Other||creamy, soft, velvety, juicy crisp|
|Coffee Growing Area||5 ha|
|Farm Size||10 ha|
|Auction Lot Size (lbs.)||1518|
|High bidders||Hisashi Yamamoto Coffee, Time’s Club, Coffee Libre|