The process for this specific coffee was light touch. It was picked, rested, fermented for 72 hours and then left to dry for around two weeks. And while the process is simple, the flavour is anything but. We've found prominent citrus flavours and a glossy, smooth texture.
Recommended brewing
Best
Pour Over with
Great Filter
Very good Espresso
Grind Settings
Kinu M47 Classic
Set dial to zero
Turn two and three-quarter turns
Grind slightly coarser for naturally-processed coffees
After bloom, pour to 100g. Pause until the waterline hits the coffee bed and then repeat three more times to 250g. Again, pour quickly, carefully and in a circular motion.
Tip: Swirl brewer a few times during bloom to encourage saturation of coffee bed.
Featuring multi-step methods to help you make your coffee taste better, this guide is the helping hand that will help you to efficiently unlock the full flavour potential of your beans.
In 2018, alongside his older brother Adrian and just 17 years-old, Nestor Lasso took over the day-to-day running of the family farm. The two siblings then partnered with another young, local producer – Jhoan Vergara – to bring together two family farms and create El Diviso.
Determined to focus on specialty coffee, experimenting with pioneering post-harvest methods in the process, the trio partnered with Colombian coffee exporters, Cata Export, to accelerate their research and share their coffees with new markets across the globe.
The partnership has paid off, in recent years coffees produced at El Diviso have been used to win a number of barista competitions all over the world.
The process for this specific coffee was light touch. It was picked, rested, fermented for 72 hours and then left to dry for around two weeks. And while the process is simple, the flavour is anything but. We've found prominent citrus flavours and a glossy, smooth texture.
