Luz, Roger and other relatives are the owners of 3 hectares of high-quality coffee in the picturesque El Diamante village, located in the San Jose de Lourdes district.
Their coffee grows at an elevation above 1900 meters above sea level (masl), benefiting from the ideal conditions that high altitudes provide.
The entire family is involved in coffee cultivation, with each member managing their own land.
However, Roger takes the lead in the meticulous processes of picking, processing, and drying the coffee.
The cherries are handpicked at peak ripeness and undergo an overnight pre-fermentation in bags. This unique maceration process enhances the coffee's flavor profile by giving it pronounced fruity notes.
After pre-fermentation, the cherries are depulped and fermented for 24 to 36 hours, depending on the weather conditions.
This extended fermentation adds complexity and depth to the coffee, resulting in a vibrant citric acidity and a harmonious flavor profile.
The drying process is carried out in a ventilated greenhouse on wooden patios lined with plastic, ensuring the coffee reaches a moisture content below 11%.
Experience the distinct flavors and exceptional quality of Luz's high-altitude Caturra coffee.
Chilcon family dedication to traditional and modern processing techniques ensures an exquisite cup that captures the essence of El Diamante’s unique terroir, with rich fruity notes and bright acidity.
