This micro-lot was produced by four producers – Ebert Vega, Jeiner Flores, Nehemias Estela, and Gerardo Garcia – whose farms (sitting at 1700 - 1850 MASL), surround the village of El Diamante in the San José de Lourdes district of northern Peru. Founded just 35 years ago, El Diamante quickly gained a reputation for producing exceptional-quality coffee. We love the vibrant acidity typical of these coffees, which expresses itself as forest fruits and blackcurrant in the cup.

The story

This is a mixed-varietal lot—approximately 90% Caturra (because the lots contributed by Ebert and Jeiner were exclusively Caturra) along with Bourbon, Pache, and Catimor.

In 2023 and 2024, we visited El Diamante to better understand its people, coffee, and culture, and we’ve built close working relationships with several coffee professionals there. This community lot was created with the support of Collective Bean and Roger Chilcon, a resident of El Diamante who helped us source the coffees. Together, they cupped samples of the four producers' coffees in order to determine which batches could be consolidated, based on their quality and flavour profile. We then cupped the proposed blend and agreed the price with Collective Bean.

Production process

The producers each conducted a similar washed process for their coffees: after the cherries were selectively harvested, they were fermented in plastic sacks for 36-72 hours (climate-dependent). They were then washed and laid on raised beds in tunnel-shaped tents to dry for 15-20 days.