El Diviso – Colombia

Brothers Nestor and Adrian Lasso work together managing El Diviso, a farm high in the mountains of the Huila region of Colombia. Still in their early 20’s, the brothers are young, yet growing up on the family farm has them extremely familiar with the world of coffee. In 2019 they took over the operations on the farm and began working hard to improve the quality of coffee being produced. With help from local farmers and producers, and attending the best coffee growing school in Latin America, they have attained a vast knowledge in coffee growing, processing, and production. Now, with the farm in their control they have focused their efforts on experimentation; they utilize specialty varieties and innovative processing methods to create extraordinary taste profiles.

This lot of Sidra is a perfect showcase of their dedication to innovation and quality processing, creating a coffee that is candy-like and hyper-fruity. In the cup we find a prominent red fruit acidity reminding us of perfectly ripe strawberries or raspberries, alongside floral qualities like rosewater and vanilla. This is accentuated by a syrupy, over the top sweetness reminiscent of canned lychees!

Natural Anaerobic Process
The brothers begin the process by taking ripe coffee cherries, washing them, and then placing them into sealed containers alongside water and yeast to kickstart the fermentation. This anaerobic environment (meaning without air) helps the yeast to thrive, and the cherries are fermented for 80 hours. Anaerobic fermentations tend to create coffees that are addictively juicy and fruit forward which, when paired with a natural process, creates an exceptionally flavourful coffee. After fermentation the cherries go through multiple washing and sorting steps to ensure only quality coffee makes it to the cup. Finally the cherries are dried, first with three days in the sun, then finished in mechanical driers.