Bringing back everyone’s favourite the El Diamante, but this time it's different.
Roberto Esteban is fairly new in the coffee activity. He started planting coffee about 10 years ago and decided to work with Prolog due to the company’s focus on quality, pricing, transparency, traceability and of course environmental awareness.
This Geisha lot is considered as their 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, then are 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 40 hours fermentation process.
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.
Finally, after one month of drying the coffee reached the desired moisture percentage. After 2 months of resting time, the skin (coffee husk or Pulp) is removed, the beans are classified by density, size and color to have a very consistent, complex and clean cup.
Tasting notes of tropical fruit, berries, and cinnamon bun.