El Diviso - Colombia (filter)

من محمصة سويفن - بريطانيا

227 غرام

ال ديفايسو

مناسبة ل: الفلتر  

تايني لوت

بلد المصدر: كولومبيا

المنطقة: ويلا

 المعالجة: مغسولة - صدمة حرارية - Chiroso

السلالة: chiroso

الإيحاء: غرانديلا - لايم - إكليل الجبل - حلاوة مذهلة مع حمضية متناسقة مع الروائح العشبية المميزة

From Sweven - UK

227 g

For Filter 

Country: Colombia

Terroir: Huila

Process: Washed Thermal Shock 

Variety: Chiroso

Cup Notes: Granadilla, lime, rosemary. Incredibly sweet like icing sugar combined with bright tropical citrus acidity and distinct herbaceous aromatics.

product information: This micro-lot is made up of Chiroso which is believed to be a natural mutation of the Caturra variety which has been historically planted around the Urrao region of Antioquia, Colombia. Nestor & Adrian are masters when it comes to producing and processing high end coffees and this lot is no exception with advanced processing application tailored by them after a lot of trial and error. In step one the cherries are hand picked and manually selected only by the ripest colour and then the cherries are left to oxidise for 16hours at room temp at around 22C. The next step the cherries undergo anaerobic fermentation in sealed tanks for 38hours at average temp between 16C-18C. The cherries are then passed through pulping tanks and left to oxidise for 6hours and then the cherries are being de pulped. In the next step the cherries are oxidised again for 6hours without the fruit (only with mucilage) and then the beans are submerged in water mixed with Mossto for 24hours at temp 32C. Once the fermentation is complete, a thermal shock is carried out: the coffee is washed in hot water at 65C-70C and then washed in cold water at 15C. And finally the beans are left to dry in marquesinas with controlled temperature of 30C for 18-24days or until reaching 11% moisture content. This complex process alongside with the Chiroso mutation results in a cup profile that is truly exceptional and unique in its own way.

producer notes: Only 7 years ago, Nestor Lasso and his brother Adrian took over the family farm and branched out into specialty coffee and experimentation rather than growing coffee like their parents. Today, at 22 and 24, the two brothers have teamed up with Jhoan Vergara, also the child of a coffee farmer, to create El Diviso. El Diviso brings together the two-family farms, El Diviso (Nestor and Adrian Lasso) and Las Flores (Jhoan Vergara), close to the town of Pitalito, in the Huila region of Colombia. This partnership was great as these 3 young guys united their knowledge to improve quality. Then, 3 years ago, Cat & Pierre, founders of CATA Export and the 3 producers 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. Today Cata Export and Finca El Diviso work as one team. Nestor’s and Cat’s friendship is a good example of what Cata Export do, working directly with the farms is a very enriching process for them not only for the complexity of topics such as agronomy but also for the relationships Cata builds which ultimately translate into an economic benefit for Cata’s community.