Diego Andrade Chimbaco

FINCA EL DIAMANTE STORY

In the municipality of Santa Maria, nestled in the mountains on the eastern side of the Cordillera Central, Diego Andrade resides with his wife, Daniela, at El Diamante farm. Originally purchased by his grandfather for cattle farming, the family soon realized that coffee cultivation was more profitable and decided to venture into it. Diego became involved at a young age, accompanying his father during cherry picking and gradually learning about coffee production. While Diego tends to his own plot of land, his parents oversee the other areas of the family farm. The pursuit of specialty coffee has been a significant endeavor for Diego, as it adds value to his product and ensures higher profitability. Through his commitment to quality, alongside his parents, his earnings have improved, allowing him to invest in various farm improvements, including the wet mill. While he has hired someone to handle daily tasks on the farm, Diego focuses on drying, bean selection, and coffee sales. It is noteworthy that his foray into specialty coffee began in 2018 when Caravela arrived in Santa Maria. At that time, he submitted some coffee samples to assess their quality, and they met the desired expectations, leading him to prioritize quality ever since. Diego’s current plans involve introducing new coffee varieties, establishing shade trees, and maintaining overall infrastructure. However, he faces challenges in maintaining consistent production on the farm while ensuring good quality and yields. In addition to coffee, Diego also engages in small-scale production and sale of plantain, avocado, mandarin, limes, and yuca.

Diego initiates the coffee processing by carefully handpicking ripe cherries, which are then taken to the dry mill on the farm. Once there, the cherries are collected in a reception container over a two-day period. Subsequently, the cherries undergo flotation to remove any defective ones, followed by draining the water and pulping the cherries without water. Afterward, the coffee is left to ferment for 60 hours before being transferred to covered drying patios, where it will remain for 15 days to reach the optimal humidity content.