Diamante De Altura

Innovation and Excellence: Our Footprint in the World of Specialty Coffee

The high-specialty coffee program we call "Diamante de Altura" (Height Diamond) was launched by our company in 2006, born from a partnership with a renowned German company. This collaboration emerged with the vision of offering a uniquely selected coffee, sourced directly from the farm. With an exceptional cup profile, full traceability, and originating from a specific farm in the charming community of La Joya, Tarrazú, the project began with producer Tito Lidio Padilla Corella. From the outset, a genuine and fruitful connection was established between the buyer and the producer.

Our company took charge of the entire logistics process, from meticulous selection to transporting the coffee from Tarrazú, adding an exclusive "honey" process that set a standard of excellence, balancing tradition with the exotic.

Following the initial success, we expanded the project the next year to include other farms in Tarrazú, Occidente, and the Central Valley. Today, specialty coffee accounts for 5% of our total production, distinguished by a variety of processes such as Washed, Red, Yellow, and Black Honey; Full Natural, Anaerobic Honey, Anaerobic Natural, Double Fermentation, and Carbonic Maceration.

Over the years, one of our company’s most iconic strengths has been pioneering innovation in processing techniques and the consistency recognized by our business partners year after year in terms of quality. This commitment to excellence has firmly positioned us on the global stage of specialty coffee.

We currently have an exclusive laboratory for anaerobic fermentations, equipped with advanced technology developed by our company, Café de Altura de San Ramón. This laboratory allows us to be more efficient and ensure the consistency of our profiles and processes, solidifying our "Diamante de Altura" as a seal of trust and excellence for specialty coffee enthusiasts around the world.