• The pear is mightier than the marshmallow
  • The pear is mightier than the marshmallow
  • The pear is mightier than the marshmallow
  • The pear is mightier than the marshmallow
  • The pear is mightier than the marshmallow
  • The pear is mightier than the marshmallow
  • The pear is mightier than the marshmallow
  • The pear is mightier than the marshmallow
  • The pear is mightier than the marshmallow

The pear is mightier than the marshmallow

250g

This coffee came to us out of a sense of frustration. We had cupped well over a hundred coffees and then Melanie says she "reached out to Falcon because they used to be a competitor of mine when I worked as an importer and they always had coffees that rivalled mine in quality". 

When first cupping this coffee, it stood out initially stood out from an aromatics perspective. It had a pink, fun quality to it, without being fermenty or artificial in any way. It was just a clean, sweet, and fun. Like a nice fruity treat. 

It's really interesting that this coffee is washed process, as it has the aromatic and flavor intensity normally reserved for naturals. It definitely benefits from the cleanliness that a washed process provides, while also providing an memorable experience in an elegant way. 

  • Hue/tast: Pink + Yellow
  • Roasting degre: 1 - Light Roast
  • Chroma/quality: 87 - Excellent
  • Process: Extended fermentation - Washed
  • Tasting notes: Peach sherbet + maple syrup + Turkish Delight

Diego Samuel, born in the Bolivar town in Cauca, has dedicated the last 13 years of his life to growing coffee and gaining a deeper understanding and knowledge of the processing and production of high-end specialty coffee. The result of all Diego's study is that his coffees offer an almost unparalleled cup in their unique flavours and profiles.

As part of a tight knit family, Diego works on his farm in Cauca together with his wife, two daughters, and two brothers. Together they are involved on the pursuit of achieving ever higher quality levels in their processing techniques. To this end, they built their own lab on the farm to understand cupping and roasting so they could start to curate their own fermentation protocols to experiment with.

These experiments and novel approach to coffee have allowed his coffees win several awards from 2015 onwards. 

With partner Wilton Renso Benitez, Diego is part of Indestec, which are at the vanguard of coffee processing. The Villa Esperanza - Paraiso farm in El Tambo, Cauca covers 27 ha of land and is planted with Castillo, Colombia, Caturra, Pink Bourbon and Geisha.

From careful cherry selection to a meticulous drying technique that mitigates the ever changing climatic conditions, Diego and Wilton are able to replicate coffees of high standards.

  • Cauca, Colombia
  • Washed extended fermentation
  • 1800 masl