Once harvested, this lot underwent a 8-step process typical of Finca El Diviso’s renowned post-harvest methods.
Step 1
The coffee was rested for 12 hours at a maximum controlled temperature of 25°C.
Step 2
It was then placed in an oxygen-free tank for a controlled fermentation lasting 50 hours.
Step 3
This step included another controlled fermentation, this time in an open-air tank for 20 hours.
Step 4
A second oxygen-free fermentation lasting 30 hours.
Step 5
The coffee was then submerged in a water and mosto (a liquid by-product of the fermentation process of a previous harvest) mix for 18 hours.
Step 6
It was then placed on a raised drying bed to kickstart the drying process.
Step 7
Once the coffee reached 18% moisture content, it was then removed from the bed and rested in a low-temperature dark room for 60 hours.
Step 8
Finally, it was returned to the raised bed to finish drying until 11% moisture content was achieved.
The result is a flavour profile of outstanding complexity, multiple fruit notes and a jammy texture that coats the palate.
Elevated Brewing
We’re excited by innovation and its potential for impact. With this as our motivation, we seek out opportunities to collaborate with producers who share our vision and supports our goal to set the leading example for the specialty coffee movement in roasted coffees that are the pinnacle of quality.
We bring these coffees to you with Elevated Brewing. Our Elevated Brewing range shares the extraordinary and it’s here we illuminate farming and processing methods of producers at the frontier of innovation that, above all else, provide remarkable flavour experiences.
Recommended brewing
Best
Pour Over
Great Filter (batch brew, French Press, Chemex)
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.
