Diamante Gesha is a remarkable coffee, grown in the highlands of Tarrazu, Costa Rica, and crafted by two outstanding producers- Esteban Villalobos of Cafes de Altura and Ronald Monge. Esteban's pioneering work with anaerobic fermentation has redefined how we experience coffee. His careful control of every variable during fermentation, including pH, time, temperature, and brix, creates a cup that is both vibrant and complex. Ronald’s high-altitude farm provides the perfect environment for the gesha cherries, which are as close to perfect as you can get.

What makes Diamante truly special is Esteban’s ability to balance the flavours of both the variety and the process. Anaerobic fermentation allows the natural sugars in the cherries to break down slowly, resulting in intricate flavours that are rich and refined. Notes of cinnamon, peach, and jasmine shine through, each flavour harmonizing beautifully to create a unique and memorable experience. Esteban’s ongoing pursuit of perfection, including recent upgrades to his fermentation tanks and mill, ensures that every batch is a masterpiece.

The name “Diamante” (Spanish for "diamond") was chosen to reflect the extraordinary nature of this coffee. Esteban believes these coffees are like precious jewels, rare and flawless in their complexity and beauty. We’ve had the privilege of working with Esteban and Ronald for the past four years, a partnership that has brought us some of the finest coffees in the world. Diamante Gesha is the epitome of that collaboration- an exceptional coffee that invites you to savour the artistry behind every sip.