Colombia | El Diamante | Neftali Castro | Pink Bourbon Washed
Upcoming Roast / 1000g
$67.00 AUD
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Colombia | El Diamante | Neftali Castro | Pink Bourbon Washed
$67.00 AUD
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80 Somersby Falls RD, Somersby NSW
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| Quantity | Per bag | You save |
|---|---|---|
| Buy 1 | $67.00 AUD | |
| Buy 2+ | $63.65 AUD | 5% off |
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This coffee’s roasted in our filter style — meaning it’s designed to shine as black coffee rather than with milk. That doesn’t mean you have to brew it as a pour-over though. You can make it however you like — espresso, moka pot, AeroPress or anything in between. We simply roast it a little lighter to highlight the bean’s origin flavours giving you a cup that’s clean, vibrant and full of clarity.
Lighter roasting keeps more of the natural acidity and sweetness intact which makes for a beautifully expressive black coffee. This coffee is best enjoyed without milk as it’s too acidic and the flavours don’t pair well once milk is added.
If you prefer your milk coffee with richer caramel, toffee or nutty flavours you might enjoy our espresso range more. Those roasts are taken a little darker to bring out deeper sweetness and balance beautifully with milk.
Origin and Sourcing
Varietal:
Pink Bourbon
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Pink Bourbon is a natural hybrid, likely between Yellow and Red Bourbon, and is known for its pinkish cherry color. It’s grown mostly in Colombia and produces a sweet, vibrant cup with fruit and floral notes. It’s popular in the specialty scene for its striking cup and relative resistance to disease.
Processing Method:
Washed
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In the washed process, coffee cherries are depulped to remove the skin and pulp, then fermented to eliminate the mucilage before thorough washing. This method produces a clean, bright cup with pronounced acidity and clarity, highlighting the coffee’s intrinsic flavors. It’s widely used in regions with ample water resources, such as Colombia and East Africa.
Producer:
Neftali Castro
Farm:
El Diamante
Region / Area:
Tolima, Cajamarca
Altitude:
1730 MASL
Harvest Period:
March – June 2025
Sourcing Partner:
Melbourne Coffee Merchants
Roast Details
Roast Style:
Filter
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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso.
We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.
Roast Level:
Light
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This is a more accurate reflection of the actual roast level rather than internal & external colour readings and is based off roasting weight loss %. <11% is Nordic ultra-light; 11–13% is Light with balanced acidity and sweetness; 14–16% is Medium for rounded body and caramel; 16–20% is Dark for rich, chocolatey intensity; 20%+ is Starbucks/Italian for bold, smoky depth. Some would say the higher the %, the 'stronger' the coffee.
Roasting Weight Loss:
12.9%
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Coffee roasting weight loss refers to the significant reduction in the mass of green coffee beans during the roasting process, typically ranging from 9% to 25% depending on the roast level. This phenomenon primarily occurs due to the evaporation of moisture, which constitutes about 9–13% of the bean's initial weight.
Internal Agtron:
95
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This is a more accurate reflection of the actual roast colour than external as it's measured after grinding. Internal Agtron reveals how far into the bean the roast has penetrated. Our filter roasts often score over 100, preserving acidity, florals, and the unique vibrant characteristics of each origin and process. Please bear in mind that grind coarseness can affect the internal colour readings, so it is impossible to compare from roaster to roaster using this colour reading.
External Agtron:
74
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This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level. Some of our most vibrant and lightly roasted coffees, like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface colour, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density, and moisture — so don't judge a bean by its exterior.
Agtron Spread:
21
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The Agtron spread is the difference between the colour of whole beans and ground coffee, showing how deeply the coffee is developed. A spread of 0–10 usually indicates very dark, oily roasts typical of Italian-style, which we don't offer at our Roastery. Spreads between 11–20 and 21–30 represent the roast levels you'll find in our espresso coffees, balancing sweetness, acidity, and body. Spreads above 30 make up most of our filter coffee range, featuring very light, bright roasts that highlight fruity, floral, and complex flavours. Within this, spreads from 31–40 offer clarity and vibrancy, while spreads of 40–50 showcase ultra-light roasts with delicate acidity and nuanced character.
Roasted On Machine:
Roest L100 Ultra
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The ROEST L100 Ultra is the most advanced sample roaster in its class, combining the precision of the L100 Plus with next-generation hardware upgrades and new airflow technology. A redesigned, fully perforated drum with reversible rotation introduces a counterflow mode that channels air directly through the bean mass—allowing faster, more efficient heat transfer and enabling lighter roasts or second crack in under 90 seconds. With upgraded 5 GHz Wi-Fi, a faster processor, built-in pressure sensor, and refreshed UI matching the P3000, the Ultra offers better batch consistency (even at 50g), improved airflow calibration, and lower energy consumption. It’s a serious tool for roasters wanting unmatched control, speed, and repeatability—while still fitting neatly on the benchtop.
Taste Profile
Tasting Notes:
Green apple, raspberry and hibiscus tea, with panela sweetness. Great clarity and structure.
Cupping Score:
86.63
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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.
Suitable with Milk?
No
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Some of our light roasted filter coffees are bursting with bright, fruity acidity — think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.
Decaffeinated?
No
Import into Beanconqueror
Colombia | El Diamante | Neftali Castro | Pink Bourbon Washed - When is peak flavour?
Medium Roast - Roasted on Roest L100 Ultra
Neftalí Castro and El Diamante
This remarkable lot comes from El Diamante, a 30-hectare family-run farm near Cajamarca in Tolima, Colombia. It's owned and operated by Neftalí Castro and his sisters, who are the third generation to steward the land. Neftalí returned to the farm in 2008, after years working as a mechanic in Ibagué, and immediately set his sights on specialty coffee.
Inspired by a visit to Pitalito, he saw the potential of coffee as both a source of income and social impact. He expanded coffee cultivation on the farm, planted eight hectares of Caturra, built a small wet mill, and began to refine his processing methods. His efforts quickly gained recognition — he placed 29th in the Cup of Excellence in 2009 and rose to 3rd place just two years later.
Following some difficult seasons after planting Castillo (which underperformed in the farm's cool climate), Neftalí made the bold move to replace it with Tabi — a rust-resistant hybrid better suited to high elevations. The results were encouraging, and he has since expanded the farm with newer plantings of Pink Bourbon, Chiroso, Gesha, and a promising mystery cultivar he calls 'Kenya Bourbon' (nicknamed "the Ferrari").
This lot is 100% Pink Bourbon, a variety known for its florals, elegant acidity and layered complexity.
About the Farm
While eight hectares are planted with coffee, the steep terrain means trees are spaced wider than usual (2m x 2m), resulting in a planting density more typical of a five-hectare farm. The coffee is shade-grown under guamo trees, which support a healthy ecosystem including native species like guatín and lapa.
El Diamante is more than just a coffee farm — it's a source of inspiration in the community. Neftalí is widely respected as a leader and mentor to other producers. His passion, curiosity and resilience have helped build a reputation for quality that extends well beyond his region. "Coffee is my passion," he says. "I don't want to do anything else."
Processing Details
This lot was selectively hand-harvested and processed on-site using the washed method at El Diamante's micro-mill. After pulping with a manual device, the coffee underwent extended fermentation for 48–72 hours in cool climate conditions. The lower ambient temperatures allowed multiple days' worth of cherries to be added to the same tank, with fresh mucilage helping regulate pH and slowing the process to bring out vivid, winey acidity.
Once fermentation was complete, the coffee was washed with clean water from nearby rivers and then dried for 10–18 days on parabolic beds — greenhouse-like structures designed to control airflow and temperature while protecting the coffee from rain and condensation. Once fully dried, the coffee was rested in parchment before being prepared for export.
About Cajamarca & Tolima
Cajamarca, which means "Cold Lands" in Quechua, is a mountainous area rich in volcanic soils thanks to nearby Cerro Machín. The region's fresh water sources and lush biodiversity make it an ideal environment for both agriculture and specialty coffee production.
Farming here follows traditional practices — selective hand-picking, minimal use of agrochemicals, and organic-style management. Many of the farms grow a mix of Caturra and Tabi, with some experimenting with newer varietals. The region has also stood strong against threats from gold mining interests, with communities defending their farmland and prioritising sustainable agriculture.
Tolima as a whole is one of Colombia's most exciting regions for specialty coffee, despite being relatively underexplored due to historic inaccessibility. Years of conflict made the area difficult to reach, but since 2012, peace efforts have allowed stunning coffees from the region's mountains to finally reach international buyers. With its elevations, microclimates and passionate producers like Neftalí, it's easy to see why interest in Tolima's coffees continues to grow.