Caffè Diamante

100% Arabica from Brazil

The exclusive one for connoisseurs:
This harmonious combination of unique coffees combines a fruity, flowery bouquet with an aromatic acidity, rounded off by a natural sweetness.

The mix - Diamante

Our exclusive coffee Diamante consists of 100% Arabica from Brazil

The diversity of Diamante

The blend contains a high quality selection of Brazilian coffees
• Mundo Novo
• Catuai
• Bourbon

Tasting Notes - Diamante

Sense of smell: fine and elegant, shows fruity aromas of blackberries and blueberries. A touch of toast, chocolate and light tobacco complete these rich and complex flavors.

The prelude is direct, powerful and elegant and of great intensity. It speaks to all papillae and is creamy, the texture is silky and delicate.

Sense of taste: the impression on the palate is very full and rich in aromas of chocolate and freshly baked bread. The extraordinary length of the finale concludes with a tasting of a remarkable balance.

Origin of the coffee plants - Diamante

Altitude: 1000 to 1300 meters
Soil type: volcanic origin
Type of shade trees: mixed (ingas, native trees, banana plants)
Precipitation in mm / year: 1500 to 1800
Average annual temperature: 23 ° C
Harvesting time: from May to August

The process of making the coffee blend

Picking Method: Hand picked
Washing Method: Natural
Drying Method: 100% sun-dried
Preparation: Entirely by hand

Cocuma Caffè

Country: Switzerland

Not because we have to, but because we want it!

Cocuma knows all the farmers by name who grow coffee in an environmentally friendly and sustainable manner: all over the world, wages are fair and there is no distinction made between the sexes. That is why our partners become our friends. Let's enjoy it together, let's become friends!

Unique of its kind

All beans are harvested by hand. They are only picked when they are ripe. The quality and purity of the harvest is meticulously checked. The beans are then stored in an environment with special walls that are lined with clay, enzymes and essential oils.

Visual inspection

Before roasting, the coffee is subjected to a visual inspection and then each individual mixture is roasted using a very precise process. As soon as the first "crunches" can be heard, attention rises to let the coffee out at the right time.

Microfiltration

In order to avoid contamination, each batch of fresh coffee is sucked off after cooling with the help of a stone remover so that even the smallest foreign matter, if any, is sorted out.