Peru

Farm

 The coffee comes from the village of El Diamante in northern Peru, near the town of Jaén. In this mountainous area, it is cared for by Roger Chilcon Flores and his family. Their small farms sit at elevations of 1,900–2,000 meters above sea level, where cooler nights and slower cherry maturation naturally enhance flavor complexity.

 The family mainly focuses on Red and Yellow Caturra varieties, which thrive in these conditions. Cultivation is carried out with close attention to detail and respect for the surrounding environment — the forests around the farms help create a stable microclimate and protect the soil from weather extremes.

Processing

 The coffee is processed using the washed method, allowing the terroir to fully express itself. Cherries are picked only at full ripeness, briefly macerated, then pulped and fermented for 24 to 36 hours. Each step is carefully controlled to preserve clarity and transparency in the final profile. Drying takes place in a covered, well-ventilated greenhouse, where the coffee has stable conditions and enough time to dry evenly.

 Thanks to the high elevation, surrounding forests, and fertile soil, coffee from El Diamante offers a clean and elegant profile, with a delicate jasmine-to-floral finish and pronounced fruitiness. It was this combination of freshness, precision, and natural sweetness that convinced us to include it in our lineup. In the cup, it feels bright and lively, yet still carries a depth you’ll want to return to.