El Diamante Geisha

Some feelings never get old – and your first sip of El Diamante Geisha is one of them.

This exceptional coffee from Café de Altura in Costa Rica is the perfect blend of innovation and craft. Naturally dried after 40 hours of anaerobic “Diamante” fermentation, it’s elegant yet comforting – with notes of red apple, brown spices, and a touch of vanilla sweetness.

Created by Esteban Villalobos, the pioneer of the anaerobic method and our long-time partner, El Diamante is a true icon of flavour innovation.

A truly special coffee that never fails to impress – complex, silky, and beautifully balanced.

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Roast

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Weight

150 grams
1000 grams

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Supply chain

Cafe de Altura – Keen Coffee

Details

Producer: Esteban Villalobos
Region: West Valley, Lourdes de Naranjo community
Farmer: Esnider Rodriguez
Varietal: Geisha
Altitude: 1600 masl
Process: Diamante Natural Anaerobic
Harvest Period: January – February
Flavour: Red Apple, Brown Spices, Vanilla

Coordinates

9°38’54.5″N 83°54’54.1″W

Collaboration

El Diamante Geisha represents the continuing collaboration between Keen Coffee and Esteban Villalobos, the pioneering producer behind Café de Altura’s renowned Anaerobic Diamante Fermentation process. This method – developed through years of experimentation – transforms carefully selected cherries into remarkably expressive coffees with clarity and complexity.

The Geisha variety for this lot comes from Esnider Rodriguez, a dedicated farmer known for cultivating high-quality, meticulously processed coffee in the Tarrazú region. After 40 hours of anaerobic fermentation, the coffee is naturally dried on raised beds to lock in its distinct flavour profile of red apple, brown spices, and vanilla.

Our partnership with Esteban embodies what we value most: innovation, transparency, and the pursuit of exceptional flavour – all while supporting producers who share a genuine passion for their craft.