In every iteration, the coffees that go into Cult of Done are chosen on the basis of our guiding principles: clean, sweet and fresh. However, Cult of Done is often, if not always, much more than just this; it is an opportunity for us to showcase exciting and unique coffees. Having been unable to get to Colombia ourselves in 2014, Workshop had to rely on our sourcing partners to provide, and friends at Café Imports have discovered a real gem. For v22 we have El Diamante, from the November 2014 harvest.

Finca El Diamante, in Alto Del Obispo, Southern Huila, defies general convention in Colombia as Oscar Agudelo Hoyos has concentrated on mainly growing heirloom varieties, the majority being the Yellow Bourbon here, which makes up 3.3 hectares of his 5.5 hectare farm. Grown alongside Red Bourbon and Caturra, the varieties are harvested individually and kept apart during each stage of processing to ensure lot separation. As usual in Colombia, the cherries are collected by hand, before being pulped into tanks and dry fermented for 24 hours. From there the parchment is washed four times, moved to a covered patio for three days of pre-drying after which it is moved onto sunnier patios until ready.

A natural cross between Red Bourbon and Amarelo de Botucatu, a type of yellow Typica, Yellow Bourbon is a relatively uncommon variety across South America, particularly so in Colombia, where farmers favour the higher yielding Caturra, Castillo and Colombia varietals. As the fungal infection Roya (leaf rust) has particularly decimated farms over the past few years in the country, for a farmer to go with a low yield, low disease resistance varietal may strike some as folly, results such as these prove it can be done through good farm management and agronomy practices. We hope you appreciate Sr. Hoyos' hard work and risk taking as much as we do.