Distinctive, clean, and sweetly fruity. That's Colombia El Cedro from Diamond's Roastery. The cup combines floral notes with the delicate acidity of red orange, complemented by the sweetness of honey and a pleasant peach tea undertone. The result is a cup that captivates with its complexity, balance, and clear structure, yet does not feel heavy. This coffee is the ideal choice for lovers of filtered Arabica who appreciate fruity freshness with warmer sweet nuances in a harmonious profile.
This coffee comes from the Colombian "green hills," where the El Cedro family farm is located, run by Henry Muñoz and his wife Mónica. The farm continues a more than 15-year tradition of coffee cultivation and combines family experience with a modern approach to post-harvest processes. Each cherry is hand-picked at optimal ripeness and with the utmost care to ensure that the natural character of the bean is reflected in the cup. The altitude of around 1,650 meters above sea level provides ideal conditions for the beans – slow ripening in a cooler microclimate contributes to greater aroma and purity of expression.
This coffee is processed using the honey method, which combines elements of the washed and natural processes so that part of the mucilage remains on the beans during drying. After hand harvesting, a two-stage fermentation takes place—first 24 hours in bags, then 72 hours in mucilage. This process helps to develop the sweetness and complex fruity tones that are typical of honey processing, but with a more pronounced structure and sweet base. Subsequent slow drying for 24–30 days on raised beds with regular stirring ensures even evaporation of moisture and a clean, well-defined profile. The result is a coffee with delicate floral nuances, juicy red orange and honey sweetness, and a harmonious peach aftertaste, wonderfully drinkable even for everyday filter coffee.