Costa Rica

El Diamante - Geisha

162,00 kr
| /


125g bags

Mr. Roberto is quite new in the coffee activity. He started planting coffee about 10 years ago. He grows only geisha but he looks forward to experiment planting other varieties such as SL 28 and bourbon.

Hacienda La Florida’s main business is based on strawberry and avocado growing and now Roberto has diversified with his extraordinary coffee.

Café de Altura is a company totally focused in high quality coffees, therefore Hacienda La Florida farm is a great part of our big Alliance with extraordinary producers, farms and coffees. Roberto decided to work with us due to the company’s concept in terms of quality, fair prices, transparency, traceability and of course environmental awareness.Quick process explanation:

This Geisha lot is considered as our unique “master piece”. The process was carefully controlled to achieve a very distinctive and exotic cup profile. EL Diamante Anaerobic Fermentation Technique is the result of 8 years of continuous research directed to innovate adding value to the coffee. 

The cherries were carefully hand picked at the farm to later transport them to the processing mill. Once at the mill the cherries were washed to get rid of dirt, leafs, sticks and floaters (beans with lower density). 
Thereafter, the cherries were placed into the stainless Steel tanks to start the fermentation process. Ph, brix degrees, pressure, temperature and time were some of the indicators monitored during the fermentation process.
This lot was fermented for 40 hours.

Normally other lots' fermentation lasts for longer periods of time but in the case of the Geisha, Esteban liked to make it shorter in order to keep all the florals, fruitiness and fine characteristics of the variety.
Once the fermentation was finished, the cherries were taken out of the tank and transported to the green houses to lay them on African beds to start the drying stage.

Finally, after one month of drying the coffee reached the desired moisture percentage. The quality was evaluated and the coffee was stored safely in grainpro and jute bags to let it rest for 2 months. After the resting time, the skin (coffee husk or Pulp) was removed, the beans were classified by density, size and color to have a very consistent, complex and clean cup.


costa rica
san ramon, west valley
roberto leiva, hacienda la florida
natural anaerobic
1900 masl
tasting notes
berries, tropical fruit, cinnamon bun