FARM: Diego Samuel
REGION: El Tambo, Cauca
ALTITUDE: 1700 MASL
PROCESS: Special Fermentation
Diego Samuel is in his thirties and was born in Bolivar, Cauca. He has dedicated the last 13 years of his life to growing coffee, and to also gaining a deep understanding and knowledge on the processing and production of high-end specialty coffee that is almost unparalleled in the unique flavour and profiles produced.
As part of a tight knit family Diego works on their farm in Cauca with his wife, two daughters and two brothers. Together they are involved on the pursuit of continual learning and striving to achieve the next level with their processing. They built their own lab on the farm to firstly understand about cupping and roasting so they could then start to curate their own fermentation protocols for them to begin experimenting with. These experiments and novel approach to coffee have allowed to him to soar and exceed, winning several awards since 2015.
As well as being an accomplished cupper, Diego has also achieved the CQI level 2 processing course qualification which allowed him to get an understanding for seeing how cup profiles can be affected by microorganisms, pH and temperature. With his partner Wilton Renso Benitez he is part of Indestec who are at the vanguard of coffee processing.
The Villa Esperanza-Paraiso farm in El Tambo, Cauca sits at 1700 masl and covers 27ha of land and is planted with Castillo, Caturra and Geisha.