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PERU - EL DIAMANTE - WASHED

Regular price €16,00

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Roasting
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An authentic treasure for coffee lovers, Luz Mely Sanchez's El Diamante microlot, grown between 1900 and 2000 meters in San Jose De Lourdes, Peru, offers a round and sweet sensory profile. Its aromatic notes of vanilla, caramel and muscovado blend with a persistent taste and moderate acidity, creating an unforgettable tasting experience. This washed coffee of the Caturra variety represents the excellence of Peruvian coffee, ready to conquer you with every sip. An excellent everyday coffee.
 
FARMGATE PRICE

FARMGATE PRICE: 4.19€

The Farmgate price is ultimately the real price paid to the farmer who originally produced the coffee. Ultimately it is the most transparent price you can find. 
The following costs must then be added to the Farmgate price before arriving at the roastery: 

  • Packaging costs
  • Handling costs at origin
  • Logistics costs (shipping and customs duties)
  • Handling costs on arrival
  • Customs clearance costs and phytosanitary controls in Europe
  • Internal transport costs 
DESCRIPTION SENSORY
GCB Score: 85.50 points out of 100

Sensory profile: Round and sweet
Aromatic Notes: Vanilla, caramel, muscovado
Taste & Body:Moderate acidity, sweet and persistent

DESCRIPTION TECHNIQUE
Origin Peru
Area San Jose De Lourdes
Cooperative/Farm Luz Mely Sanchez
Microlot El Diamante
Altitude 1900-2000m
Variety Caturra
Process Washed

 

DESCRIPTION COMPLETE

Location and Cultivation Conditions

Finca El Diamante is located in the high lands of San Jose de Lourdes, at an altitude between 1850 and 2000 meters. This elevation, combined with the region's favorable climate, offers ideal conditions for growing specialty coffee, positively influencing the sensory profile of the coffee.

Processing Method:

El Diamante coffee is processed using the washed method, which involves the removal of the pulp of the coffee cherries followed by a controlled 36-hour fermentation. This process helps develop a more complex flavor profile and improve the quality of the coffee. Subsequently, the beans are sun-dried on patios and stored in polyethylene bags to maintain freshness until export.

Sustainability and Agricultural Practices:

The Sanchez family is committed to sustainable and environmentally friendly agricultural practices. They use techniques that aim to preserve soil quality and reduce the environmental impact of coffee cultivation. This commitment to sustainability not only improves the quality of the coffee, but also supports local communities.

Family History and Dedication:

Luz Mely Sanchez and her husband Roger Chilcon manage the plantation with great dedication and passion. Their attention to detail and commitment to coffee cultivation and processing have led to international recognition and a reputation for excellence in the specialty coffee industry.

These details show how Finca El Diamante is an example of quality and sustainability in specialty coffee production, reflecting the Sanchez family's passion and commitment to creating an exceptional product.

How to choose:

NITROGEN AND VACUUM
Our packages are all packaged in a protected atmosphere (first under vacuum and then we insert nitrogen), using this particular technology which eliminates oxygen in the package, the coffee remains fresh for up to 3 months after roasting.
ROASTING

We roast in two different ways, dividing into two main groups, based on the type of extraction:

  • Light: suitable for Filtro/Aeropress type extractions, or for those looking for a coffee with a note of strong acidity and many aromas.
  • Medium: suitable for Espresso/Moka extractions, or for those who want a coffee with a much more intense flavor and a hint of bitterness.
come scegliere il miglior caffè in base alla tostatura
GRINDING

There are dozens of different grindings, it can be said that each machine or equipment requires a specific grinding.

With us you can choose to buy ground coffee for Moka or Filter.

We have tried to summarize them as follows:

  • Jug/Cezve:
  • Espresso:
  • Moka:
  • V60 Filter:
  • Chemex:
  • French Press/Infusore:
Le diverse macinature per i migliori specialty coffee
HOW LONG DOES IT LAST?

Coffee has a limited shelf life when we talk about quality. Even if up to 24 months can be written on the label, generally high quality coffee has lost most of its flavor and aroma in a few months. We recommend drinking it between 10 days and 60 days after the roasting date (provided the bag has never been opened). When the bag is opened, the quality of the coffee always deteriorates rapidly and aromas and flavor are lost within a few days. Unfortunately, the roasting date is not always written, especially by larger companies. On our packages you will find it clearly written on the back.

P.S. our bags are all vacuum packaged with added nitrogen, which extends the potential shelf life of the product.

How to do:

ESPRESSO

Espresso requires some precision rules:

  • Quality coffee
  • Recommended roasting within 30-40 days
  • Fine grinding
  • Water temperature around 90-92°
  • A single dose of 8-9g (double dose of 15-17g)
  • Extraction time approximately 25 seconds

The use of quality espresso machines (range from €600 and up) can ensure a better result.
Preferably are machines that also have a coffee grinder to grind "fresh" coffee

Macchina espresso specialty coffee
MOKA

The Moka requires a little attention:

  • Use filtered or bottled water (NO TAP)
  • Recommended roasting within 30-40 days
  • Medium-fine grinding
  • Fill the boiler with water without exceeding the valve
  • Place the ground coffee into the filter without pressing or making any bumps, simply level it at the edge
  • Place over medium heat
  • Wait for the liquid to rise through the chimney, without letting it gurgle (TURN OFF AS SOON AS THE FLOW OF COFFEE BEGINS TO GO FAST AND COLOURLESS)
  • Mix before serving

The Moka should only be washed with water and any neutral detergents (taking care to rinse carefully with water), never in the dishwasher or with abrasive sponges.

Moka specialty coffee
FILTER V60/CHEMEX

Filter or Chemex coffee requires precision in times and weights, some advice:

  • Quality coffee
  • Recommended roasting within 20 days
  • Medium grind (medium-coarse for Chemex)
  • Filtered or bottled water
  • Water temperature of approximately 90-94° depending on the coffee used (generally those washed at higher temperatures)
  • Approximately 15g of ground coffee for every 250g of water (Chemex at least 30g per 500g of water)
  • Pre-infuse for 30-40 seconds by pouring hot water for double the weight of coffee used
  • Pour the water in two or three steps as desired with a rotating direction, being careful not to create too much turbulence
  • Contact/percolation time approximately 3 minutes (4-5 for Chemex)

A light roast is generally recommended for filter systems

Caffè filtro e chemex specialty coffee
AEROPRESS

The Aeropress requires some precision rules:

  • Quality coffee
  • Recommended roasting within 20-30 days
  • Medium grind (or as preferred)
  • Use filtered water or bottle
  • Water temperature around 85-90°
  • A dose of approximately 17g per 200-220g of water
  • Pour water for pre-infusion of 30-40 seconds
  • Mix with the appropriate spoon
  • Then pour in the remaining water and close the cap
  • Turn the aeropress upside down and press firmly but steadily until extraction is complete
  • Total contact/infusion time 2-3 minutes
Aeropress best specialty coffee
OTHER SYSTEMS

There are dozens of different systems for extracting coffee, we have summarized the main ones here but if you need to know how to do the others not on the list, contact us

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