El Diamante Geisha

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

Imagine the comforting warmth of a Swedish cinnamon bun, paired with fruity notes of peach and red apple. Complex, tasty, and just a touch floral. This coffee is truly special—and thanks to an amazing deal we secured, it’s now available at a sharper price point, €5 cheaper than the last batch.

Grab a bag of this gem while it lasts – we promise you won’t regret it. And a big thank you to Esteban for consistently creating such remarkable coffee!

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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: Cinnamon, Peach, Red Apple, Cane sugar, Lime, Sweet Pastry

Coordinates

9°38’54.5″N 83°54’54.1″W

Collaboration

After his visit at the Keen HQ last summer, Esteban reached out to us that he got his hands on another exceptional geisha lot. This time it was farmed by Esnider Rodriguez. Needless to say we were on the tip of our chairs, excited to taste what notes would unfold this time.

Besides Cinnamon we found flavours of Peach, Red Apple, Cane sugar, Lime, and Sweet Pastry. Esnider, who took over the farm from his dad, renovated the farm in 2014, after which he started cultivating varieties that are recognized for their excellent cup. (such as Geisha, San Roque and Pacamara). This coffee undergoes ‘Anaerobic diamante fermentation’ in airtight tanks for 40 hours, after which it gets naturally dried on raised African beds.

For those who don’t know the connection between us and Esteban: He feels like one of our ‘day-one’ partners when it comes to direct trades, we lost count on how many different varieties we’ve roasted by this legend, we competed world brewers cup finals with one of his geisha’s and even have a secret surprise for you from his hand later this year, stay tuned!