Colombia • Diego Campos Caturron • Anaerobic Natural

Diego Campos owns and operates his farm, El Diamante, in La Plata, Huila, and has been producing beautiful coffees for a number of years. In fact, he’s done more than just produce coffees; Diego has managed to bring Colombian coffee to the world stage by competing in the World Barista Championships becoming the first Colombian to win the “World Barista Champion” title in 2021. This was pivotal to the changing mindset of the industry in Colombia, as he was set to prove that Colombia produces the best coffees in the world and knows what to do with them.

We purchased both this Caturron (a new varietal to us and the industry!) and Diego Campos’ Pink Bourbon through our friends Felipe and Maria at Ventola Coffee. We're finding a mature profiles and complex chocolatey notes in both of these cups, but unique differences between the two varietals.

AGRICULTURE INFO

Produced by Diego Campos at his farm El Diamante in Huila, Colombia.

An anaerobic natural process, beginning with a 2-3 day dry fermentation in bags, followed by 5-6 weeks of sun drying on sunbeds.

A Caturron varietal.

Grown at an altitude of 1850 Meters (6070 Feet).

Harvested in December 2023.

TASTING NOTES BREAKDOWN

Sweet Fruitiness like in a Single Origin Chocolate | Deep Malic Acidity like in Black Cherry | Mature and Complex Finish like a Chocolate Liqueur

Conveyed broadly on the bag as “Elegant & Complex, Artisan Chocolates”