Medium Roast
El Diamante
Select size
Select grind
Quantity (250g)
Try member pricing on your first order — no sign-up needed. Members save 5–20% on every order for just £10/month.
Total
About This Coffee
Forest fruits, Blackberry + Milk chocolate.
El Diamante, a washed micro-lot from Peru, comes from a small group of farmers in San José de Lourdes. It’s got that vibrant acidity we love from Peruvian coffees, bursting with forest fruits and a smooth, mellow milk chocolate finish. A truly adaptable brew, whether you're starting your day or need an afternoon pick-me-up. This isn't just coffee; it's a Peruvian adventure in a cup.
Coffee Details
- Origin
- Peru
- Region
- San-José-de-Lourdes
- Altitude
- 1700-1850m
- Process
- Washed
- Varietal
- Mixed Varietals
- Roast
- Medium
Best brewed as Aeropress and Cafetiere.
Producer Story
El Diamante Producers (Deiner Quispe, Danuiel Nunez, Roger Chilcon)
"Our farms around El Diamante yield exceptional Caturra cherries at high altitudes, and we're proud to craft vibrant washed coffees with forest fruits and blackberry notes through careful fermentation and drying."
El Diamante
Nestled at 1700-1850 MASL surrounding the village of El Diamante in San José de Lourdes, northern Peru, this group of smallholder farmers—Deiner Quispe, Danuiel Nunez, and Roger Chilcon—produces a standout community micro-lot of Caturra. Founded just 35 years ago, the village has built a reputation for vibrant, high-quality washed coffees via selective harvesting, 36-hour sack fermentation, 72-hour seed fermentation, and 25-30 days on raised beds in tunnel dryers. Partnering with locals like Roger Chilcon and importers such as Collective Bean, they ensure premium quality and fair pricing.
Producer Story
El Diamante Producers (Deiner Quispe, Danuiel Nunez, Roger Chilcon)
"Our farms around El Diamante yield exceptional Caturra cherries at high altitudes, and we're proud to craft vibrant washed coffees with forest fruits and blackberry notes through careful fermentation and drying."
El Diamante
Nestled at 1700-1850 MASL surrounding the village of El Diamante in San José de Lourdes, northern Peru, this group of smallholder farmers—Deiner Quispe, Danuiel Nunez, and Roger Chilcon—produces a standout community micro-lot of Caturra. Founded just 35 years ago, the village has built a reputation for vibrant, high-quality washed coffees via selective harvesting, 36-hour sack fermentation, 72-hour seed fermentation, and 25-30 days on raised beds in tunnel dryers. Partnering with locals like Roger Chilcon and importers such as Collective Bean, they ensure premium quality and fair pricing.