LAUREANO CHAVARRO

With over 50 years in coffee under his belt, Laureano Chavarro knows his way around a harvest. He learned the ropes helping his dad as a kid, eventually striking out on his own to start El Diamante, his farm tucked into the hills of Oporapa, Huila. Alongside his wife Orfa and their two kids, Laureano made the leap into specialty coffee to push quality, improve life for his family, and earn a name among the region’s best producers. Since then, he's ditched synthetic fertilisers, introduced Pink Bourbon in 2021, and turned his focus to sustainable farming that’s as kind to the land as it is to the cup.

His processing is just as thoughtful—ripe cherries are handpicked, sometimes given a short in-cherry fermentation before pulping, then fermented in water for up to 50 hours. After that, it's a slow and steady dry on covered patios, taking anywhere from two to four weeks depending on the weather.

Laureano’s proud of the progress, and rightfully so—the result is a clean, expressive coffee that reflects not just good farming, but a genuine passion for doing things better.