El Diamante
Fruit forward and sweet, with a rich mouthfeel and lingering florals. Turkish Delight, orange candy and pineapple, with cola acidity.
This coffee was grown and processed by Neftali Castro on his family’s farm, El Diamante, located near the town and municipality of Cajamarca, in the state of Tolima, Colombia.
At 30 hectares in size, El Diamante (which translates to “the diamond” in Spanish) is a large estate for the area, where most farms average just 3 hectares. The land is owned by Neftali’s father, who inherited the farm from his own father in the 1990s. When the farm was first established, the family planted plantain, green beans, potatoes and a local carrot called arrachacha. They also kept a small plot of Typica trees, but coffee was neither a priority nor an important source of income.
This changed in 2008, when Neftali decided to return to his family farm and take over its management, after many years working as a mechanic in Tolima’s capital, Ibagué. From the outset, his focus was on coffee production. During an inspiring visit to the renowned coffee producing region of Pitalito, Huila, he had recognised the potential of coffee and, from that point forward, was determined to pursue the social benefits of the crop for himself and his family.
Neftali expanded the land dedicated to coffee by planting many hectares of the Caturra variety. He established careful farming practices and built a small beneficio (wet mill) and drying sheds to process his crop. His efforts were rewarded when he placed 29th in 2009’s COE auction, then again in 2011 when he achieved an incredible 3rd place in the competition.
This recognition also brought attention from local FNC technicians, who advised Neftali to replace his Caturra trees with the higher yielding Castillo variety. Unfortunately, the variety did not perform well in such a cool climate, and what followed were a couple of difficult years for the farm.
Always enterprising, Neftali made the hard decision to entirely replace the Castillo trees with the Tabi variety, a newer hybrid that is resistant to rust and performs well at higher elevations. This crop has been far more successful, and Neftali is once again producing exceptional quality and good yields. Alongside some 9,000 Tabi trees, Neftali has recently planted Pink Bourbon, Gesha, and Chiroso varieties, with the expectation that these lots will fetch higher premiums for their outstanding cup profile. Today, eight hectares of El Diamante are under coffee production.
Neftali is considered a leader and role model within his local community and a champion for coffee production. His resourcefulness, innovation and adaptability have helped him to build El Diamante’s reputation for excellence and inspired many of his neighbours to focus on specialty production. As Neftali shares, “Coffee is my passion. I don’t want to do anything else.”
ABOUT CAJAMARCA
Cajamarca translates to ‘Cold Lands’ in the local Quechua language and was once a major settlement for the Anaime and Tochas indigenous groups, who put up over 70 years of resistance during the Spanish conquest of Tolima in the 16th century. The municipality was not established until 1867, when the remaining local communities were absorbed by Antioquean settlers whose realm of influence spread across western Colombia.
Historically, Cajamarca has been known as one of Colombia’s agricultural hubs. Thanks to nearby volcano Cerro Machín the land is incredibly fertile, with volcanic soils rich in minerals and nutrients. The Anaime canyon below supplies the town with ample amounts of fresh water, and powers the the local fishing industry. Along with coffee, the municipality is known for being Colombia’s top producer of arracacha (also known as white carrot, or yellow cassava), a root vegetable that is rich in calcium and Vitamin A and a staple of the local diet.
In recent years, the town has stood up to large mining companies that were buying up land and tearing up established farms in search for gold. The community, including Neftali and his family, banded together and fought back, recognising that concentrating in agriculture is more environmentally and socially sustainable in the long run.
ABOUT TOLIMA
Coffee from Tolima has historically been very difficult to access due to the region’s isolation and instability. For many years, this part of Colombia was under the control of Colombia’s notorious rebel group the FARC and, as a result, it was unsafe and violent. Since 2012, safe access to this region has been possible as a result of peace talks between the Colombian government and the rebels. Since this time, some stunning coffees from small producers have become accessible to the international market.
The word ‘Tolima’ comes from the local indigenous language and means a “river of snow or cloud”. The region sits on the Cordillera Central, in the middle of the three mountain ranges that provide a range of microclimates well-suited to high-quality coffee production. Coffee is the leading agricultural activity in the region, followed by beans and cattle.
The most well-known regions in Tolima for specialty coffee are Planadas and Chaparral in the south. This coffee comes from the areas surrounding Ibagué, which is further north in the state. The city is also known as the “Ciudad del Abanico” or the “city of the folding fan” because when you look at it from the sky the rivers running from the mountains split up the crops of rice and cotton, and it looks like a beautiful handmade folding fan.
Our export partners for this coffee, Pergamino, have worked hard to commercialise specialty-grade coffee throughout Tolima, and are now able to source some stunning coffees from very dedicated producers. They work closely with the producers to give them feedback on their coffees (provided by Pergamino’s expert team of cuppers) and provide top up payments when the coffee is sold at a higher premium.
Head here to learn more about the work of Pergamino.
HOW THIS COFFEE WAS PROCESSED
The coffee in this lot were selectively hand-harvested, with most labour being provided by Neftali and his family. It was processed using the washed method at El Diamante’s ‘micro-beneficio’ (mill).
The freshly picked coffee cherries were pulped using a small manual pulper and then placed into a fermentation tank, where it was fermented for around 48 hours. Because of the cooler climate in Cajamarca, Neftali was able to blend two to three days’ worth of pickings to extend the coffee’s period of fermentation. Over that time, freshly picked cherry is pulped and added to the mix. This is key, as the fresh mucilage lowers the ferment tank’s pH level and – along with the cooler temperatures – allows for an extended fermentation process. This fermentation process contributes to a vibrant, winey acidity in the coffee’s cup profile. The resulting parchment was then washed using clean water from nearby rivers and streams.
Once washed, the coffee was carefully dried (over 10–18 days) on parabolic beds, which are constructed a bit like a ‘hoop house’ greenhouse, and act to protect the coffee from the rain and prevent condensation dripping back onto the drying beans. The greenhouse is constructed out of plastic sheets and have adjustable walls to help with airflow, and temperature control to ensure the coffee can dry slowly and evenly.
The dry parchment was then delivered to Pergamino’s warehouse, where it was cupped and graded, and then rested in parchment until it was ready for export.
