Aside from colorless to light yellow diamonds that are enjoyed for the beauty of their brilliance, dispersion, and scintillation, large amounts of brown diamonds from Australia have entered the market since the late 20th century. Currently, they reportedly account for 40 to 50 percent of total diamond production. The above photographs show dark (tone7) and medium (tone5) brown diamonds. Some large, attractive brown diamonds with exceptional color may be called “champagne-“ or “cognac” diamonds, but most brown diamonds are quite common and therefore moderately priced.