The profile of this natural process coffee will challenge your perception of this type of processing. It boasts chamomile notes, a cinnamon aftertaste, and a consistently brown sugary sweetness that lives up to the barista champion who produced it. The cherries are hand-selected and submerged to remove floaters, then fermented for 48 hours in closed containers. After that, they are dried in patios for about 20 days until reaching 11% humidity.
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Diego Campos, the 2021 World Barista Champion, is a well-known name in the world of coffee. Starting as a coffee roaster, he became involved in barista competitions early in his career and combined his skills with roasting. Dedication, perseverance, and curiosity have been the main values that have characterized his journey to becoming a Barista Champion, and he applies those same values in the first step of the coffee production chain. He now runs Finca El Diamante Coffee with his wife and father-in-law, aiming to develop competition coffees and varietals year-round. He recently joined us as a UVI Mentor in our pursuit of making coffee farming exciting, and we are thrilled to have his support, expertise, and insights.
Name of the farm:
La Plata, Huila, Colombia