Another very interesting El Diamante lot from Esteban Villalobos’ Café de Altura, who no longer needs an introduction. El Diamante La Minilla comes from Sergio Salas, a masterful producer whose farm consistently delivers award-winning quality. Situated at high altitude in Costa Rica, La Minilla grows carefully tended Caturra and Bourbon varieties, handpicked at peak ripeness and processed with meticulous attention to detail. Sergio and his family have been into this business for quite some years by now. And his production keeps on growing while getting better by the year. Soon he will renovate his farm to increase sustainability and produce top of the bill coffees. A farmer to look out for!
What makes this particular harvest truly exciting is the refinement in both process and result. The cherries undergo a precise 40-hour Diamante anaerobic fermentation —a method producer Esteban has honed through years of dedicated experimentation. Following this, the coffee is naturally dried with extra care taken to manage airflow and uniformity, ensuring a clean, complex, and intensely flavourful cup.
The Salas family has been a key part of Esteban’s ‘Café de Altura’ since 2004, and Sergio’s farm, La Minilla, has frequently ranked in the top 10 at the Cup of Excellence, including a third-place win in 2018 with a score of 90.41, earning a prestigious Presidential Award for quality and complexity.
At Keen, we’ve worked closely with Esteban Villalobos for years and continue to be inspired by his precision and passion. This lot is a celebration of his expertise and a perfect winter companion. Grab a bag and experience the warmth, sweetness, and festive charm of La Minilla – crafted with skill, shared with care.
