Region: Santa Rosa, Jaén, Peru
Farmers: 11 farmers who go by the collective name “El Diamante”
Processing Method: Washed
Varieties: catuai, pache, catimor, bourbon, caturra
Altitude: 1590-1800 meters
Santa Rosa is a mountainous district located along the border between the provinces of Cajamarca and Amazonas. Its misty heights provide ample moisture and cool temperatures for high-quality coffee. The highland areas around the town of Shumbana are home to a burgeoning community of coffee growers, 11 of whom have grouped together as an informal collective that they call “El Diamante.” When we last visited in November of 2019 we saw their communal nursery for seedlings and the small mills that were shared by several producers. Our hosts, Israel and Onias, took us down to Israel’s farm after a generous lunch, which took much longer than intended (due mainly to our getting lost on the way). By the time we set out to the farm, the sun had begun casting a golden light on the small valley we were in. On the walk, we passed through several farms owned by others and finally made it to Israel’s plot some half-hour later. He walked us through his young bourbon trees all the way to his prized gesha trees. Well cared for and clearly thriving, the trees looked exceptionally vibrant as they were bathed in the golden sunlight.
This lot, called Tres Quebradas, is a blend of 11 producers, including Onias and Israel. The lots are all sent to the offices of Origin Coffee Lab, which is where I got to taste it. I was so impressed by the milk chocolate sweetness that wrapped itself around flavours of nectarine and plum. This makes a remarkably sweet espresso.
Director of Coffee