Diomedes was involved in coffee because he is the son of a great coffee producer, Isaias Cantillo. He was born and raised around coffee trees. When he finished school, he had two options, whether going to the city and looking for other opportunities or stay on the farm helping his father and becoming a coffee grower himself. He decided to continue with the family tradition. Don Isaias gave a piece of land to each of his sons for them to start cultivating their own future with coffee. That was when Diomedes started his own coffee production and family business with his wife. Since then, Isaias has been a great example and role model for Diomendes and his brothers to grow high-quality coffee in a sustainable way. The teamwork of the Cantillo family and the way they are always working together in unison, has been key for their success as a family. In this process, Diomedes has been able to learn about coffee and its varieties and processes. Right now, Diomedes still processes his coffee on his father’s farm, where each sibling has its own space and they keep all the traceability, but, in the short term, he plans to build his own post-harvest and drying stations in order to follow his dream, become an example and turn his farm into a role model farm for coffee growers in his region and his country. Diomedes is absolutely sure that his passion and dedication will help him get to his dreams.
Best brewed 15–49 days post-roast
When you leave your whole beans to rest (inside the sealed bag) until our recommended window, you’re brewing at optimum flavour and acidity.
This time allows for the gas compounds, absorbed during the roasting process, to leave the coffee. If you brew too early, it may not be bad, but you’ll miss out on each coffee’s best flavour.
