Your coffee will be roasted on December 9, 2020.

El Diamante Tasting Box

Costa Rica
Treat yourself with El Diamante

40,00

Try 3 x 125 gram in this tasting box of different El Diamante’s! We’ve selected three anaerobically fermented coffees by Esteban Villalobos from Costa Rica. While all of them were fermented in the same way, the variety, terroir and elevation where the cherries were grown are different.

The box contains El Diamante Geisha, El Diamante Danilo and El Diamante L13.

Pre-order now – your fresh roasted El Diamante will be shipped the 11th of December!

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Flavour profile

Anaerobic fermentation is a well-known process nowadays. The El Diamante that Esteban Villalobos created was one of the first to undergo this fermentation process back in 2015.

This year, we’ve selected a couple of anaerobically fermented coffees from Esteban. While all of them were fermented in the same way, the variety, terroir and elevation where the cherries were grown are different, making it a perfect selection to show you exactly what Esteban’s anaerobic process is all about!

The box contains: El Diamante Geisha with fresh, sweet stone fruit, lemonade flavour notes. El Diamante Danilo with a fruity taste profile like apple juice. And El Diamante L13, a hybrid variety that Rob first tasted on the new plantations of Danilo.

The story – the farm

This great El Diamante Geisha comes from a wonderful micro region at Tarrazu. The community is called Copey de Dota. The farmer’s name is Jose Ángel Valverde Monge, better known as “Chango”. This great man has been in the coffee activity for around 20 years. Chango is 74 years old and he was the first one to grow a coffee plantation at Copey. El Diamante Geisha has a complex flavour profile. You’ll find jasmin, apricot and honey, rounded off by flavours like black tea, nectarine, cinnamon and white grape. Tastes just like a sweet and refreshing lemonade!

The El Diamante Danilo is unique and comes from a very special community called Zarcero, which is located at West Valley coffee region.
The climate, agronomic management and commitment to outstanding quality are some of the characteristics that make this coffee very special. This specific lot was processed with a very special technique. The beans were fermented anaerobically in a stainless steel tank. This process creates unique flavours, like cinnamon, red apple and lime, rounded off with cherry pastry and red currant.

This exotic and rare variety, El Diamante L13, also comes from Zarcero from the Salazar family. Danilo Salazar and his three sons have gradually started to renovate the plantations, planting varieties that have high yields, are disease resistant and provide an exceptional cup profile. This lot purchased by Keen was processed with the special technique Esteban developed. The variety and anaerobic process create a flavour profile of cinnamon, dark chocolate and mandarin. It also has hints of orange, sweet pastry, red apple and cloves.

Details

El Diamante Geisha

  • Farm / Cooperative: El Trapiche
  • Producer: Jose Ángel Valverde Monge
  • Region: Tarrazu, Copey de Dota
  • Varietal: Geisha
  • Altitude: 1800 meters
  • Process: Natural Anaerobic
  • Harvest Period: January/February

El Diamante Danilo

  • Farm / Cooperative: San Cristobal del Llano
  • Producer: Danilo Salazar
  • Region: Zarcero, west valley
  • Varietal: Caturra/Catuai
  • Altitude: 1700 meters
  • Process: Natural Anaerobic
  • Harvest Period: January/February

El Diamante L13

  • Farm / Cooperative: San Cristobal del Llano
  • Producer: Danilo Salazar
  • Region: Zarcero, west valley
  • Varietal: L13
  • Altitude: 1700 meters
  • Process: Natural Anaerobic
  • Harvest Period: January/February

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