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CATEGORY 
 Innovation
VARIETY 
Pink Borbon
PROCESS 
Natural Anaerobic
ALTITUDE 
1.750 MT
FARMER
 Jose Julian Giraldo


FARM  
 El Diamante
REGION
Quindío
MUNICIPALITY  
 Pijao
PROFILE
Spices and caramel, with bubbling profile and yellow fruits notes.
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HISTORY: 
Welcome to the heart and essence of exceptional coffee – Finca El Diamante. Situated in the Colombian region of Quindío, this esteemed coffee estate thrives at an elevation of 1,750 meters above sea level. As part of our Café1959 program, dedicated to transforming diverse cherries into exquisite liquid magic, we have partnered with El Diamante to bring you a collaboration that is as sweet, clean, bright, and delightful as a sunny morning. This is not just coffee; it is a true gem originating from the heart of Colombia.
PROCESS DESCRIPTION: 
The process begins with meticulous cherry selection at peak ripeness (18-20 brix). The process unfolds with a day of anaerobic fermentation at a comfortable 18°C. Following pulping, the coffee undergoes a 36-hour natural fermentation without water. After thorough washing, it reclines on raised beds in shade for a leisurely 25-day drying period, resonating with the pace of fine wine maturation.

AVAILABLE ON SPOT

Spot
  • Annex
  • Dupuy
  • Green Room
  • Melbourne
  • MENA
  • NY
  • Rotterdam
  • UK
Discover more available coffees on our offering list

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