- Carat0.4
- ClarityVery Small Inclusions 1 (VS1)
- ColorTop Wesselton (TWG)
- CutBrilliant
This natural diamond from Royal Coster Diamonds has been carefully selected for its exceptional quality and refined appearance.De diamant wordt geleverd met een certificaat van GIA, dat de echtheid en ethische herkomst garandeert. In addition to this certified diamond, we offer a wide selection of settings for rings, earrings, and necklaces crafted from 18K white, rose, and yellow gold. This allows you to create a personal piece of jewelry that perfectly reflects your taste and style. Our diamond specialists are ready to guide you in selecting the ideal setting and design to showcase the natural beauty of your chosen diamond.
Product reference: 231328

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The 4C's
The 4C's of a diamond are the four key characteristics that determine the quality and value of a diamond: cut, carat weight, color, and clarity. Together, these four characteristics are used to evaluate the quality and value of a diamond, and are considered when determining a diamond's price.
Carat
The weight of a diamond is expressed in carats and points (1 ct = 100pt). ‘Carats’ come from ‘Carob’ seeds, which were originally used for their constant weight in nature (1 ct = 0.2 g). The carat and the color are the factors that influence the most the final price of the diamond.
Clarity
The clarity is a gemstone's relative freedom from internal imperfections. These imperfections are observed with a x10 magnifier ('loupe') and affect the final value of the diamond differently.
Color
Diamonds are found in nature in different colors. White diamonds can be more or less yellow and are categorised with a letter between D (commonly known as ‘River’) to Z . The different naming systems vary depending on the certifier. Diamonds are also found in all colors; the rarest colors are classified as Fancy-colored diamonds.
Cut
The cut is the diamond’s shape. A cut grade describes the proportions of the cut and the quality of its symmetry and polish. A perfect cut makes the best sparkle.


