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Costa Rica, El Diamante

Designer: Costa Rica

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Grower: Jorge Anibal

Farm: El Diamante

Origin: Costa Rica

Light-Medium Roast

Tasting Notes: Fruity like peach and apples, malic acidity, compact and round body, prolonged aftertaste of coffee bean.

Finca El Diamante, Jorge Anibal, growing some Caturra and Catuai varieties grown over 1300 mosl. 

This is a small farm of about 34 hectares, from San Rafael of Alajuela. Using Natural and fermented process this farm has thrive into the new process in Costa Rica, achieving awards locally and we have been partnering with them for years. 
Jorge himself inherited the farm around 40 years ago. At 34 hectares, the farm is the largest in a constellation of smaller farms that Jorge and his  brother own and operate. They founded the Diamante mill several years ago and work together to produce and mill the best quality coffee possible.

On both the farms and the mill, almost all the labor is done by the immediate family, though at times outside help may be employed during the high season.

 Diamante’ means ‘Diamond’ in Spanish – just like a diamond, coffee is a valuable product extracted from the hillsides.

This lot of Caturra and Catuaí has been processed using all the new metods such as honeys, fermented and naturals. Upon being selectively hand harvested, with only the ripest cherries being picked, the coffee is delivered on the same day to the mill, which is about 12 kilometers from the farm. Here, the cherry is received, sorted, weighed and then washed with clean water to eliminate any foreign matter. Immediately after washing, the cherries are pulped and then transferred to the drying patios with around 70% of the mucilage intact. During evenings, the drying coffee is covered, and it is regularly turned so as to ensure even humidity control. In the drying patios, the coffee usually takes around 7 or 8 days to reach optimal humidity.

Award winning coffee one of our most popular best sellers.

This delicious coffee is just a most try!

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