El Diamante
Summary
A washed coffee from El Diamante, Jaen, Peru. Grown at 1700-2000 masl, this coffee is produced by families in the El Diamante area. Varieties include Caturra and Pache. The washed process involves floating, hulling, 24-hour fermentation, and drying on patios for 20 days. Flavor notes include red grapes, honey, and currant brownie with a cocoa finish. Medium malic-phosphoric acidity. Suitable for both espresso and filter brewing. Cupping score: 85.
Pour over
- Coffee in
- 15 g
- Water
- 250 g
- Time
- 2:45
- Temperature
- 94°C
Grind: 750 microns (25 clicks on Comandante)
- 0:00Pour 50 ml water
- 0:30Pour to 100 ml water
- 1:00Pour to 150 ml water
- 1:30Pour to 200 ml water
- 2:00Pour to 250 ml water
Batch brew
- Coffee in
- 20 g
- Water
- 300 g
Grind: Ode: 5.2
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Cupping score
- 85
- Producer
- El Diamante
- Altitude
- 1700 - 2000 m.a.s.l
- Variety
- Caturra, Pache
- Notes
- Currant, Honey, Red Grape
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The roaster
Beansmith's is a Czech specialty coffee roastery (pražírna výběrové kávy) based in the Czech Republic. They focus on sourcing and roasting high-quality special…
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