More about this coffee
Our El Diamante Peru is a little bit special, this exclusive lot comes from Isaul Regalado from the town of El Diamante. The coffee underwent a washed process – Isaul fermented the coffee cherries in plastic sacks for 24-48 hours then washed and laid them on raised beds in tents to dry for 15-20 days. The result is a sweet and vibrant profile, bursting with wild berry and milk chocolate notes.
We are extremely proud to be working with our suppliers Conscious Coffee who do business in the fair and sustainable way. Conscious focus on building long-term relationships with each of our producing partners directly, and developing opportunities together. Paying high prices for their coffee (and being completely transparent about what they pay) is only part of the story; they consider the producer’s specific needs and strive to create tailored support accordingly – including investing in their production processes, and providing educational support so that we can together improve on quality and productivity year on year. In this way, they are working to create a strong and resilient coffee supply chain.
Want to know more….
Isaul Regalado has been working within a local support system set up by Orlando Flores (the brother of another of our producer partners, Raul Flores) and our export partners, Collective Bean. The system aims to support producers in the village of El Diamante to improve the quality and yield of their coffee, and connect them to a stable international marketplace.
Collective Bean makes an initial payment to Isaul for his parchment coffee at an agreed price (providing him with a prompt and reliable return on his work). Together, they then cup and score samples of his coffee in order to determine which batches of coffee can be consolidated, based on their quality and profile. They then agree on the second payment, based on the coffee quality, thereby increasing Isaul’s profits.
As part of this process, Collective Bean also provide training and practical advice to Isaul on how he can continue to improve his farming practices and post-harvest production processes, in order to improve both coffee quality and yield.
