Peru - El Diamante (Washed) - Espresso
Peru is fast becoming one of our favourite origins for coffee. We have had a few amazing lots over the last year or two such as Aprysa and La Flor del Norte, 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 black or white, but then can also deliver something hugely complex and unique, which is what we have discovered this time around.
Why did we buy this coffee?
We bought this coffee to serve as one of our rotating espresso's geared for milk based drinks, but also as a filter - as when roasted faster and lighter it results in a much more complex and fruity cup.
What's good about it?
El Diamante is an exceptional example of a super versatile coffee.
- As espresso it offers a rich caramel sweetness, supported by a mix of peaches and hazelnuts. It's soft but holds its own and is not lost in milk.
What machines can I make this coffee on?
Due to its higher altitude and therefore high acidity, it will not be the most easy coffee to work as an espresso. It will work well on more precision equipment such as Rocket, Marzocco, Expobar (Pro-Sumer), but may be a struggle on the likes of a Rancilio Silvia, Gaggia Classic, De'Longhi or Dualit.
Don't have an espresso machine?
This coffee will also work well in a Cafetiere, Clever Dripper or Aeropress, offering you a full bodied full immersion coffee.
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.