The taste of this coffee embodies a feeling of cold wintertime when staying inside by the fireplace and enjoying a festive dessert — warm apple strudel with a hint of cinnamon. Opening a gift box of chocolates. And enjoying the coziness.
The coffee with a warm, comfy mood. Ultimate hygge.
We have not tried any other coffee with such a distinct cinnamon aroma and flavor like this before.
This plantation is excellently agronomically handled: under the shade, good agricultural practices and fertilization plan, focused on an excellent quality cup.
Coffee cherries have been carefully picked at the peak of their ripeness and then transported directly to the Café de Altura San Ramon wet mill, where they have been de-pulped, and immediately sealed inside a stainless-steel container together with their own mucilage and with the addition of an extra 25% mucilage from other coffee cherries. All this was kept inside the steel container for 18 hours. Thereafter the coffee was transported to the greenhouses. Once the fermentation process has been finished, the coffee was taken out of the container and dried under direct sunlight for 24 hours. Then the drying process has been continued in the shade.
The coffee farm
The property (at that time known as Potrero Grande) was acquired at the beginning of the 19th century by Mr. Santiago Fernandez, a Spanish immigrant (grandfather of the current owner), originally dedicated to the dual-purpose: cattle raising and the cultivation of tobacco, sugar cane and potatoes. Mr. Santiago passed away at the very young age of 32, leaving his wife, Mrs. Luisa Paniagua, a widow with six children. Their oldest child was only 12 years old.
Mrs. Luisa, a woman of strong character and very hard working, decided to fight for her children, in a time when women lacked many rights. She was determined to continue the family business and raise her children on the farm.
Her eldest son Ernesto Fernandez started to help his mother still being very young. In 1920, he and his mother decided to plant the first 2 hectares of the coffee, to test this new crop. Later Ernesto got married and started a family. All of his 8 children grew up on the farm. Ernesto’s family planted more and more coffee until completely replaced the planting of sugarcane and tobacco.
His son Carlos Fernandez, inherited from his father a part of the farm. This estate was dedicated to coffee cultivation and cattle raising. Well aware of the importance of quality coffee, Mr. Carlos Fernández has been working all his life with high-quality Arabic coffee lines. Originally the planted varieties were Typica and Bourbon, but eventually, they were replaced by Caturra, Catuaí and Villa Sarchí. Currently, Carlos Fernandez works on the farm with his children and grandchildren. However, he has two permanent workers and during the harvest time, they get help from several migrant-workers, most of them coming from Nicaragua. They have been helping in El Cerro Farm for 15 years, due to the fair treatment that Don Carlos Fernández and his children give them every year.