The profile of this Natural process coffee will really shake your perception of this type of processes. Filled with Chamomille notes, Cinnamon aftertaste and consistently maintaining a Brown Sugary sweet, this coffee really lives up to the Barista Champion that produced it. The cherries get hand selected and submerged to get rid of the floaters, and fermented for 48 hours in closed containers. After that time, the cherries are dried in elbas (patios), for about 20 days, until it reaches 11% humidity. This is the first coffee from Diego that we are bringing to the US, but in the future we plan to make this more interesting, and pursue the dream of Diego of becoming a staple of Competition Coffees
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Diego Campos, World Barista Champion 2021; His name by itself is enough presentation in the world of coffee. Starting as a coffee roaster, he got in touch with Barista competitions really early in his career, which he mixed with his roasting skills. Dedication, perseverance and curiosity has been the main values that have really characterized his journey in becoming a Barista Champion, and he is applying those same values in the first step of the coffee production chain. Nowadays, he runs Finca El Diamante Coffe, alongside his wife and father-in-law, where he aims to develop competition coffees and varietals, year-round. He recently joined us in our pursuit of making coffee farming exciting, as an UVI Mentor, and we are thrilled to count with his support, expertise and insights.
Name of the farm:
La Plata, Huila, Colombia