Our third year buying coffees from the amazing Finca El Diviso located in the heart of Bruselas, Huila. El Diviso is owned by Nestor and Adrian Lasso alongside Jhoan Vergara, with this partnership enabling a strong combined driving force to bring their amazing coffees to the attention of the speciality marketplace. They grow exotic varieties including this Sidra Bourbon, Pink and Yellow Bourbon, Aji Bourbon, Geisha and Ombligon.
The fermentation experts in the family are Nestors father Jose and his brother Adrian. They have a passion for breaking down all the conventional codes of coffee production, experimenting with exotic varieties, micro organisms, and different fermentation methods. Our import partner Cata Exports started working with El Divisio as their first producer project three years ago and has continued to foster that relationship.
Sidra is a hybrid of Bourbon and Typica and offers complex and delicate flavour characteristics. In this modern era of coffee sourcing we reached out to Nestor via Instagram and asked for any details on the processing of this particular lot and this was his response:
It is a process of anaerobic fermentation in cherry, after de-pulping we carry out a thermal shock to continue with an anaerobic fermentation, the hours of fermentation are 100 hours on average at a temperature of 16 degrees.
Specifically the process steps are:
STEP 1 SELECTION OF CHERRIES HARVESTED RIPE GRAIN, OXIDATION 12 HOURS TEMPERATURE 25 ° C
STEP 2 ANAEROBIC FERMENTATION IN A PLASTIC BAG OR TANK FOR 60 HOURS AT A TEMPERATURE OF 18-16°C
STEP 3 PULPING THE CHERRY COFFEE
STEP 4 MUCILAGE OXIDATION FOR 32 HOURS, ADDITION OF CHERRY LEACHATE, KEEPING MUCILAGE IN THE COFFEE BEAN
STEP 5 DRYING IN A MARQUEE 20-29 DAYS MAXIMUM TEMPERATURE OF 30° HUMIDITY SPENDS 11%