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We've worked with Diego Campos for years now. From his World Barista Champion roots to his family-run farm Diamante in La Plata, Diego has always chased excellence with warmth and generosity. We visited in May to catch up over coffee, meet his wife Derlin (pastry chef and co-pilot in all things delicious), and spend time with their daughter Sofi among the rows of Caturrón trees. This lot is one of the most expressive we’ve seen from the farm. The natural process brings out a riot of juicy, electric flavour. There’s a tang here that pulls you straight back to the schoolyard or a weekend market, fingers sticky from a bag of sour straps and the sharp hit of grape Zappos. Wizz Fizz sherbet, a little Red Frog chew, and something deeper and more grown up too—like plum wine swirled through the mix. It’s the kind of coffee that makes you grin before the second sip. The kind that reminds you of pocket money well spent, plastic tubs full of mystery, and the thrill of too much sugar on a Saturday morning. It's all sugar, sock tan, mozzies and sticky fingers, which we love.
