It smells like summer and reminds us of fresh peach juice. It has a smooth acidity and a silky body that make it very easy to drink. As it cools, a deep date sweetness emerges, balancing the overall flavor. The finish is long and calm, with notes of milk chocolate and toffee.
HISTORY
Jorge Gálvez grew up surrounded by coffee. His parents have been cultivating coffee in the hills of Manzanares, Caldas, for decades, and although coffee was always present in his life, it wasn't until fourteen years ago that he decided to fully commit to cultivation. It was a gamble that changed everything and connected him even more deeply with his family's legacy.
Finca El Diamante is not just a farm; it is the result of years of collective effort. His father acquired it parcel by parcel after arriving in the region, and thanks to the joint work of the entire family, the land eventually became theirs. Today, it has been in the hands of the Gálvez family for over twenty-five years, with the clear intention that it remains so for generations to come. His parents still live on the farm and help when they can, especially with the post-harvest process. His wife is the pillar of the home, and even his seven-year-old daughter already shows curiosity, accompanying Jorge and slowly learning what it means to grow up among coffee plants.
His dream is to keep learning. Jorge is one of those people who understand coffee as a constantly evolving craft, which is why he was involved from the beginning in the Reforest Project, an initiative by El Vergel Estate that buys coffee cherries directly from local producers, processes them in its own facilities, and actively works on reforesting the territory with native species such as guamo, payandé, and jagua. This model is designed to protect coffee-growing areas from climate change, return economic value to the producer, and ensure that quality coffee continues to thrive in these hills for many more years.
VARIETY AND PROCESS
Ceiba Honey is a honey process applied to the Caturra variety, cultivated at an altitude of 1,800 meters in Manzanares, Caldas. It all begins with a manual selection of cherries at their optimal ripeness. Next, the coffee undergoes an anaerobic pre-fermentation for 36 hours in GrainPro bags, followed by an additional 120 hours of fermentation in hermetic tanks under shade, with controlled humidity of 22-25%. This extended process is responsible for the complex fruitiness and distinct sweetness in the cup. Drying is mechanical, lasting 72 hours to ensure consistency, and concludes with a 30-day stabilization period in GrainPro to allow the flavors to settle and integrate before reaching the roaster.
Caturra is a short-statured variety, a natural mutation of Bourbon, widely cultivated in Colombia. Although not known for its disease resistance, at high altitudes and with careful processes like this one, it offers a clean and sweet base that allows the fermentation work to shine without interference.
RECIPE
We use 20 grams of ground coffee and 340 grams of final water at 93 ºC. We perform three pours. The first is 54 grams, we wait 45 seconds, and then perform two pours of 143 grams for a total time of 2’25”
