El Diamante Geisha – DBC ’22

Costa Rica
Clean • Complex • Bright


This Geisha is processed by Esteban Villabos creating an out-of-this-world flavour experience. And the cool thing about this coffee is that you can drink it anytime of year. It features cinnamon for winter; red apple for autumn; peach for summer; and jasmin for spring. And if you really put your nose to it, you’ll probably also able to sniff out some fresh lime, giving this coffee its clean, complex and bright attitude.

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Supply chain

Cafe de Altura – Keen Coffee


Ronald Monge for whom this coffee is named takes his beans to a washing station that’s near and dear to us: Cafe de Altura de San Ramon. This washing station is known for anaerobically fermenting coffee beans, which gives them a one-of-a-kind flavour profile. The owner of this washing station, Esteban Villalobos, puts the cherries (which he uses whole) in an airtight fermentation tank for 24 hours. Then, he redefines the word ‘dedication’ by adding mucilage from other coffee beans (which he stores in a freezer and sorts by varietal and flavour notes) to the tank as well, creating an out-of-this-world flavour experience.


9°38’54.5″N 83°54’54.1″W


  • Farmer: Ronald Monge
  • Producer: Esteban Villalobos
  • Region: Copey (Tarrazu)
  • Varietal: Geisha
  • Altitude: 1,825m
  • Process: Anaerobic Fermentation
  • Harvest Period: January – February
  • Flavour: Cinnamon, peach, red apple, jasmin & lime


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