Peru - El Diamante (Washed) - Filter
El Diamante is a tiny farm of only 3 hectares, run by Jose Rodriguez. The farm is located in the region of Lourdes in the Cajamarca district in the farthest north point of Peru, just on the border with Ecuador.
The coffee is picked ripe and de-pulped either the same or the following day, then fermented for 20–25 hours dry. It is washed two or three times to remove the mucilage, and then it is dried under shade for 10–20 days.
Why did we buy this coffee?
Peru is fast becoming one of our favourite origins for coffee. We have had a few amazing lots over the last year or two, but what sets it apart from other origins, is its capacity for being so varied.
It can deliver a huge crowd-pleasing soft espresso that sits well served back or white, but then can also deliver something hugely complex and unique, which is what we have discovered this time around.
What's good about it?
El Diamante is an exceptional example of a super versatile coffee.
- As a filter, it offers some extra layers of flavour. Ripe mango cuts through with the peaches being more stewed (or even tinned), supported by a lovely buttery mouthfeel.
What machines can I make this coffee on?
As it's such a versatile coffee, it's capable of producing great results by way of a full immersion (Cafetiere, Batch Brew or Clever), but also capable of being a very complex and varied filter by way of pour over (Kalita, Chemex etc). As it possesses such a rich and stewed consistency as a filter, I would point you towards a V60 as a great brew method.