Our Producer
Margalida Arango
At the heart of El Diamante farm is Margalida Arango, who began her coffee journey over 30 years ago when she chose this land to raise her son. Drawn by its calm and beauty, she fell in love with coffee and turned it into her life’s passion.
For Margalida, coffee is more than a crop — it’s a craft nurtured with care, love, and positive energy.
EXCURSION TO THE FARM
El Diamante is a 33-hectare coffee farm divided into five lots, each dedicated to exceptional coffee varieties. With a monthly capacity of 15,000 kg of green coffee — including our signature Filtrado Aromático from a nano-lot — the farm embodies quality and passion.
Harvests peak in October and November, when a team of nine pickers and volunteers hand-pick every bean, ensuring each cup reflects true craftsmanship and community.
How This Coffee Was Produced
At El Diamante farm, Filtrado Aromático begins with carefully selected Castillo Paraguaicito seeds. They are germinated on a clean sand bed, then transferred to bags to grow into seedlings. After four months, the young plants are ready for the fields.
Once harvested, the coffee cherries are washed, and any defective beans are removed. The remaining beans ferment for three to four days, then dry on patios for 15 to 20 days until they reach the perfect moisture level before milling.