Café de Altura, as a company, has been developed in three pillars: sustainability, quality and values, giving a special importance to continuous improvement. Café de Altura is one of the companies in Costa Rica , which since 2005 has had coffees participating in all quality competitions and their auctions.
Four years ago we started an investigation project about Anaerobic Fermentation. El Diamante (The Diamond) is the first result of this investigation. The Anaerobic Fermentation Process consists on taking the coffee beans right after the pulping stage and putting them into the fermentation tank. Then mucilage, previously chosen, is added. We mix the beans, the mucilage and a little bit of water putting a hermetically sealed lid on and monitoring all the process from beginning to end. We must take care of different factors such as: Temperature, PH, time, pressure and brix degrees.
The main purposes of this process is to potentiate or increase the flavors present in the mucilage and make an exchange between the mucilage and the beans, this is how we end up having a completely different coffee.
|Farm Name||Finca Diamante|
|Farmer/Rep.||Café de Altura San Ramon|
|Size (30kg boxes)||34|
|Program||Costa Rica 2015|
|Aroma/Flavor||Cinnamon, strawberry, black cherry, stewed apple and vanilla, honey, nutmeg, jasmine|
|Acidity||Lactic, acetic, malic, cinnamic|
|Other||Super sweet, clove, full body, clean finish|
|Coffee Growing Area||2 hectares|
|Farm Size||2 hectares|
|Auction Lot Size (lbs.)||2248|
|High bidders||Hisashi Yamamoto Coffee (Unir), Time’s Club, TOA Coffee (JAPAN) // Coffee Libre (KOREA)|