COLOMBIA - EL DIVISO | Washed
Unroasted raw green coffee beans
| Owner: | El Diviso |
| Location: |
Pitalito, Huila |
| Varietal: |
Caturra Chiroso |
| Process: |
Washed |
| Altitude: |
1850 masl |
| Cup Score: |
87 |
| Cup profile: |
Black tea, rhubarb, lemongrass, toffee, blackberry acidity. |
This coffee comes from 24 year old producer Nestor Lasso and the El Diviso farm. The farm covers an 18 hectare area comprised of 15 ha of coffee and 2 ha of forest area. The farm carries great diversity of varietals, currently home to Caturra, Colombia, Castillo, Tabi, Pink Bourbon, Red Bourbon, Yellow Bourbon, Bourbon Ají, Caturra Chiroso, Geisha, Sidra, Java, Pacamara. Nestor is using fully washed, semi washed and natural methods and uses parabolic dryers as well as raised African beds and some mechanical drying.
80,000 coffee trees grow here at a range of 1700-1850 metres.
Producer Nestor says, “We are the third generation that has been growing coffee. Our grandfather, José Uribe, was the founder of the farm El Diviso. With the work of all the family and constant savings we were able to build the infrastructure to process differentiated coffees; searching for better quality, both in coffee and our lives. After a long trial and error period we managed to standardise different processes, getting a better income in order to plant new varieties that allowed us to have better quality. One of our dreams is to produce specialty coffee that reaches all the world.”
Process: Fully washed
1.Floating process in order to select the best cherries only (fully ripe).
2.16 hour oxidation in cherry between 22 and 30 degrees Celsius.
3.Anaerobic fermentation in plastic cans for 38 hours at 16-18 Celsius.
4.The coffee is moved to open fermentation tanks for 6 hours where the leachates are collected so they can be used further on.
5.The coffee is pulped.
6.Oxidation process in mucilage for 6 hours.
7.Water and the leachates collected in step 4 are added to the coffee to begin a 24 hour submerged fermentation at 32 degrees Celsius. The mix is occasionally stirred so the mix is homogenous.
8.Thermal shock: the coffee is washed with water at 65-70 Celsius to finalize the fermentation phase.
9.The coffee is moved to parabolic drying systems for 18-24 days until 11% moisture is reached, where the maximum temperature is 30 degrees Celsius.
