As part of a tight knit family, Diego Samuel works on his farm in Cauca with his wife, two daughters and two brothers. Together they are involved in 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.

Covering 27ha of land, the Villa Esperanza - Paraiso farm focuses on technology and the critical and intricate processes that go into producing coffee of this calibre. Fine tuned detail is put into the selection through to the drying processes, which are done in a way that mitigates the changeable climatic conditions, allowing them to replicate coffees of such high standards every season.

This unique coffee has undergone a detailed and meticulous process leading to the exquisite results in the cup that achieve its full potential.

The cherries are fermented anaerobically for 28 hours. The coffee is then pulped before further anaerobic fermentation with mucilage for 40 hours. It’s then thermic shock washed, which sees it being washed at 40^oC and then again in cold water at 12^oC. The beans then undergo controlled drying for 28 hours at 42^oC until they reach a grain moisture of 10-11%. The resulting cup is a sweet and fruity throwback to the bubblegum and strawberry bootlaces in your pic n’ mix.