FRUITY

CATEGORY 
Innovation
VARIETY 
Pink Borbon
PROCESS 
Natural Anaerobic
ALTITUDE 
1.750 MT
FARM  
El Diamante
REGION
Quindío
MUNICIPALITY  
Pijao
PROFILE
Spices and caramel, with bubbling profile and yellow fruits notes.
HISTORY: 
Welcome to the heart and soul of coffee goodness – Finca el Diamante! Nestled in the sunny South of the Huila region, this coffee gem flourishes at a cool 1,750 M. As part of our Café1959 program, where we're all about turning various cherries into liquid magic, we've joined forces with El Diamante for a collab that's as sweet, clean, bright, and easy to drink as your favorite playlist. It's not just coffee; it's a symphony of flavors 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

LOOKING FOR MORE OPTIONS?