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Colombia – El Diviso – Sidra
€ 13.46
Country: Colombia
Region: Pitalito, Huila
Farm: El Diviso
Altitude: 1800 MASL
Variety: Sidra
Processing: Thermal Shock
Flavor Profile: bon pari, mango, chocolate
Nestor Lasso and his family at El Diviso are pushing the boundaries of coffee processing. Through innovative fermentation with brewing yeast, they create a coffee with rich fruity notes, delicate acidity, and floral sweetness.
The Bourbon Sidra variety, grown at high altitudes, offers an exceptionally complex flavor experience that you’re sure to love.
PRODUCER
Nestor Lasso, a 27-year-old coffee producer, comes from Pitalito, Huila, Colombia, where his family has been growing coffee for three generations at El Diviso farm. The farm spans 18 hectares, with 15 hectares dedicated to coffee and 2 hectares to forest. Situated at an altitude of 1700–1850 m.a.s.l., the family cultivates a wide variety of coffee plants and employs washed, natural, and semi-washed processing methods.
Continuing the legacy of José Uribe, the founder of El Diviso, the family has worked hard to develop infrastructure for processing differentiated coffees, constantly striving to improve quality and economic sustainability. After years of trial and error, they have standardized various processing techniques, allowing them to achieve higher yields and grow new varieties with greater cup potential. Their dream is to produce specialty coffee that reaches coffee lovers worldwide.
PROCESSING
One of El Diviso’s standout coffees is Bourbon Sidra, processed using the natural method. Carefully selected cherries are harvested at optimal ripeness and undergo meticulous sorting to remove any defective fruit. They are then stored in plastic containers for 48 hours until the pH reaches 4.5.
Next, the cherries are floated in cold or ambient-temperature water to remove defective beans before being exposed to a 50°C thermal shock. The fermentation process continues anaerobically for 80 hours, with the addition of Saccharomyces cerevisiae T58, a yeast commonly used in brewing, in a ratio of 1g per 5kg of coffee cherries.
Drying begins in a mechanical system to quickly remove excess moisture, followed by approximately 15 days of drying on African beds until the desired humidity level is reached.
VARIETY
At El Diviso, a diverse range of coffee varieties is cultivated, including Caturra, Colombia, Castillo, Tabi, Pink Bourbon, Red Bourbon, Yellow Bourbon, Bourbon Ají, Caturra Chiroso, Geisha, Sidra, Java, and Pacamara.
Among their most distinctive coffees is Bourbon Sidra, prized for its complex aromatics and bright fruit acidity.
We work with several couriers worldwide, the table HERE specify the conditions for each country.
If your country is not available please send us an email to info@fathers.cz.
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