Peru El Diamante Espresso 250G

About this lot:

CLEAN, CLASSIC, AND CRISPY FRESH

​Straight from our darling origin, Peru, this lot from El Diamante is exactly what your morning espresso ritual needs. It delivers a beautifully crisp profile that is simply impossible not to love: the shot kicks off with a vibrant, fruity pop of mandarin and sweet peach, finishing effortlessly with a thick, smooth layer of milk chocolate and caramel.

About origin:

Nestled in the high-altitude microclimate of El Diamante, Don Elmer Tineo Mendoza and his son, Elvis, cultivate a beautiful family legacy. Together, they manage 10 hectares of coffee, with Don Elmer personally overseeing a pristine plot dedicated to classic Caturra.

​El Diamante is a remarkably special pocket of Jaén. As one of the few areas in the region boasting protected native forests, it is a haven for local flora and fauna, as well as a vital water source for the city below. Don Elmer fiercely protects this thriving ecosystem. Through meticulous pruning, a strict zero-herbicide policy, and the cultivation of dense shade trees, he has nurtured a farm with incredibly rich, moist soil.

​The Tineo family’s dedication to quality is visible in their continuous reinvestment into the farm. By saving the premiums earned from their highly-rated specialty lots, Don Elmer recently constructed an impressive, three-story greenhouse structure outfitted with raised drying beds to perfect their post-harvest “washed” processing:

• ​The Cherry Rest: The harvest takes place at an extreme altitude of 1,850 meters. Rather than rushing the fruit straight to the depulper, the Tineo family allows the freshly picked cherries a crucial 24-hour resting phase in barrels. This brief pause helps stabilize the sugars and soften the fruit, setting the stage for a sweeter espresso extraction.
• ​Cool-Climate Fermentation: Once the skin is removed, the beans are left to ferment. The crisp mountain air acts as a natural temperature control, allowing for a gentle, steady microbial breakdown of the sticky mucilage that builds complexity without the risk of over-fermenting.
• ​The Mountain Wash: The fermented coffee is thoroughly washed with clean water to strip away the remaining fruit. This step acts as a reset button, stopping the fermentation dead in its tracks to guarantee a sparkling, pristine flavor profile characterized by bright mandarin acidity.
• ​The Greenhouse Cure: Finally, the washed parchment is carried up to Don Elmer’s custom three-story drying greenhouse. Spread across raised beds, the coffee gently and evenly dries in this climate-controlled environment, a deliberate cure that locks in the coffee’s vibrant peach notes and rich, milk chocolate base.