This is a beautiful coffee that’s very layered and complex, with a flavour profile that changes as it cools down. It’s also very aromatic with strawberry or raspberry on the nose. When hot we taste more gooseberry and Percy Pigs…yes that confectionary, then as it cools more florals appear like rose, jasmine. Despite having lots of fruity notes it’s still very balanced as it has great amount of sweetness and can work for both filter and espresso. The taste and quality of this coffee can be solely attributed to the family run farm it’s grown and processed on. Located in Bolivar, Cauca, Diego works with his wife, two daughters and two brothers together in the pursuit of the next level in processing. Diego has dedicated the last 13 years of his life to growing coffee and gaining a deep understanding on the processing and production of high-end specialty coffee that is almost unparalleled in the unique flavour and profiles produced. To help them achieve this, they built their own lab on the farm to firstly understand about cupping and roasting and eventually to curate their own fermentation protocols for them to experiment with.