It’s back and it’s Diego Campos again. At this point he's basically part of the furniture around Commonfolk. World Barista Champion, producer at his family farm Diamante in La Plata, and all round flavour wizard. Every year, twice a year, we get a handful of high quality lots from Diego, and every year it makes us look a bit better at coffee than we probably are.

This lot is Caturron, same as last year’s Sour Strap. Fermented in sealed barrels for 48 hours before drying slowly in a marquesina, those big solar parabolic greenhouse dryers you’ll see all over Colombia. Sounds pretty straightforward when you write it down, but give Diego a tank, a a one way valve and time and some fun stuff happens. Then you brew it up and it punches you in the face with flavour.

In the cup Sour 2 is still a trip to the milk bar, but you’ve gotten a bit older now so you don’t spend all your coins on the sweetest and sourest of the lollies, apart from cola bottles, they slap. Instead you're buying some high quality dark chocolate, a nice peach candy and a melon soda to wash it all down. Diego’s anaerobics are always so expressive and this year we have three, keep them peepers peeped for the other two.