Farm to Cup Story
This 100% Yellow Caturra lot from David Flores Chilcon’s El Morito farm is packed with flavor. With sweet, creamy notes of lemon meringue, stone fruit, and macadamia paired with a floral aroma and white tea like body, The Diamond Peru is a shining example of Peruvian coffee.
This offering is brought to us from David Flores Chilcon. Having grabbed hold of the saying, “All for one and one for all,” David is known as a coffee musketeer by those who work with him. Just a few years ago, David’s passion for coffee was piqued when he went with his father to sell coffee and saw a coffee lab for the first time. Hooked on the dream of producing a coffee that would stand out from the rest on the cupping table, David has made it his goal to produce the best coffee possible. In just a few years, with hard work and determination, he’s managed to do exactly that, and you can taste it in The Diamond.
This micro-lot was harvested and processed on David’s farm called El Morito, which is located near San Ignacio in the Cajamarca region of Peru. On the farm, David has his own micro-mill where he depulps, ferments, and washed his coffee before gently drying it on raised beds. David’s drying process is so impeccably gentle that it took roughly 18 days for this lot to dry. With the help of Aroma del Valle, an organization established to assist producers access the specialty coffee market, David built the drying space he needed to achieve this. David is an inspiration to other young producers to enter the specialty coffee market, and we’re thankful to be able to feature his coffee.
Grab a bag of this gem before it’s gone.
#TheDiamondPeru #DiamondsAreForever #Forevaeva