It’s no wonder that El Diamante (‘the diamond’ in Spanish) farm produced this gem of a coffee. Third-generation producer Neftalí Castro pivoted the focus of his family farm from plantain and arrachacha production to specialty coffee in 2008 after taking an awe-inspiring visit to Colombia's famed Huila coffee-growing region. Humble beginnings as a single Typica plot soon grew to eight hectares of Caturra, Tabi, and Pink Bourbon—the latter is what sits in your cup! A final 72-hour fermentation and washed processing gave this lot its vibrant, winey acidity and sweet stone fruit flavours.

LINK: SINGLE ORIGIN COFFEE GRIND SIZE CHART