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.
Three years ago, our import partner Cata Exports started a journey of trial and error to define the fermentation processes and protocols at the farm, with the aim to linked these coffees directly to the UK market. This learning process has been time and money consuming but with an exciting outcome as today these coffees have been used in many barista competitions across Europe. Recently winning 1 st place at Brewers Cup in Ireland and 3 rd in Austria.
And the details on the processing of this particular lot, 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.
Process
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%