Sweet, full-bodied, and with a pleasantly fruity, medium acidity—that’s Peru EL DIAMANTE from Beansmith’s roastery. In the cup, notes of red grapes, honey, and currant brownie come together, giving the coffee a round, juicy, and chocolatey character. Red grapes bring a fruity freshness, honey adds a soft sweetness, and the currant brownie shifts the entire profile toward a more dessert-like quality with a long, cocoa-rich finish.
The coffee comes from Peru, specifically the El Diamante area in the Jaén region. This is one of the growing areas closest to the city of Jaén, where cooperative farming is widespread and where Beansmith’s collaborates with several producer families. The farms are located at elevations ranging from 1,700 to 2,000 meters above sea level, and this lot consists of the Caturra and Pache varieties. El Diamante is one of several areas in Jaén with protected forests, rich local flora and fauna, and abundant water sources. It is precisely the stable soil, higher elevations, and distinctive natural surroundings that help create coffees with a fruity profile and livelier acidity.
The beans were processed using the washed method. First, a floating stage was conducted, during which defective cherries were removed using water; this was followed by hulling and a 24-hour fermentation in a water tank. After washing, the coffee was dried for approximately 20 days on concrete patios. The washed processing here enhances the clarity and distinctness of the flavors, while the Peruvian origin adds sweetness, a fuller body, and a chocolatey finish. The result is a coffee that shines best as a sweet espresso.
- Altitude: 1,700–2,000 m above sea level