Costa Rica Diamante Estate Coffee: Anaerobic Fermentation Flavor Characteristics and Story

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Special Flavors

From special anaerobic fermented coffee beans

If I told you that our new Costa Rica coffee beans contain all the above flavors, plus a chocolate aftertaste, wouldn't you want to drink a cup right now!

Costa Rica's El Diamante farm belongs to Cafe de Altura, a company that has been participating in various coffee quality competitions and auctions since 2005, and is also a pioneer in the special processing method of anaerobic fermentation. The coffee beans we're bringing to you this time ranked 8th in Costa Rica's Cup of Excellence (COE) in 2018 (FishTank collectively refers to this as COE8), making them stand out among many auction beans.

Note: Cup of Excellence (abbreviated as COE), translated as "卓越杯" in Chinese, is currently the world's largest and most credible specialty green coffee bean competition. It is usually held annually in coffee-producing countries such as Brazil COE, Colombia COE, Costa Rica COE, etc. After the results are announced, global auctions are conducted on the international coffee auction network.

The diverse flavors in coffee come from many sources: soil, climate, DNA, and so on. The "processing" after coffee cherry harvesting is a continuously researched and innovative area, where "fermentation" is also an important factor in flavor development.

Anaerobic fermentation processing is a special processing method developed in recent years.

Understanding Anaerobic Fermentation Coffee Beans

The uniqueness of anaerobic fermented coffee beans comes from the flavor transformation between the mucilage and coffee beans during sealed fermentation, where the mucilage fermented with the green beans is specially selected in advance. During this period, temperature, time, pH value, and sugar content are closely monitored, ultimately producing a batch of anaerobic fermented coffee beans with distinctive flavors, just like this "apple, cinnamon" flavored Costa Rica El Diamante COE8.

Innovation in Coffee

Just like red wine, coffee also has rich flavor profiles. The "flavor wheel" is the "language" of coffee professionals, not only helping everyone identify flavors but also representing a "standard"—a standard that allows baristas and roasters to communicate objectively, and this standard is constantly evolving.

This Costa Rica COE8 coffee would have been difficult to clearly identify using the old version of the coffee flavor wheel. In the old flavor wheel, the classification of flavors and aromas was still quite general, and spice flavors like "cinnamon" were not specifically detailed.

In the latest revised coffee flavor wheel, regular and negative flavors have been integrated. Not only have fruit flavors like blueberry, raspberry, and grape been added to the regular flavors, but "apple" has also been listed as a separate fruit category, along with more descriptions of spices, vegetables, and other flavors.

The new flavor wheel enriches the classification and description of coffee flavors, allowing us to describe the Costa Rica COE8 coffee beans more concretely and precisely.

Therefore, coffee is also constantly innovating.

FrontStreet Coffee recommends brewing parameters: V60/90℃/1:15/15g powder/medium-fine grind/2 minutes brewing time

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