Brewing Dealers Club
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Varietal: bourbon Sidra
Process: Natural
Score: 90+
Altitude: 1780 - 1900
Region: Huila - Bruselas - Colombia
Roast: Filter
Floral, jasmine, lemongrass, tropical fruits, peach, dark chocolate, cherries, long finish, great residual.
This coffee features lush, tropical fruit-forward flavors with a complex profile that includes floral, lactic, and nutty undertones. The process begins with 24-hour oxidation at room temperature, followed by a 32-hour anaerobic fermentation at 16-18°C. Next, the cherries undergo a fruit concentration stage: 30 hours of oxidation reaching 40°C, then a 12-hour anaerobic fermentation at 20°C in a BioMaster tank, and finally 25 hours submerged in hot water with Sidra Bourbon must, enhancing the fruitiness. A rapid quenching with hot and cold water stops fermentation, and Pristine Precision Drying in a stainless steel dehumidifier preserves quality, reaching an ideal 10-11% humidity.
Finca El Diviso, managed by the innovative Nestor Lasso in Huila, Colombia, has gained recognition for its exceptional specialty coffee. Nestor, a dedicated coffee producer, brings passion and expertise to Finca El Diviso, experimenting with unique varieties and complex processing methods. His commitment to sustainable practices and quality is reflected in the vibrant and nuanced flavor profiles of his coffees, which range from floral and fruity to rich and full-bodied. Known for his meticulous approach, Nestor combines tradition with modern techniques, creating coffee that captures the essence of Colombia's rich terroir. Finca El Diviso is a prime destination for coffee connoisseurs, setting a new standard in specialty coffee.
EL DIVISO Coffees in recent International Competitions:
2022:
Anthony Douglas - Australia Barista Champion then wins the World Barista Championship with Bourbon Sidra Natural.
Harry Ko - Australia Brewers Champion with Bourbon Sidra Natural.
2023:
Jack Simpson - Australia Barista Champion with Ombligon Natural 3rd Place at World Barista Championship.
Ahmad Dolse - Saudi Arabia Barista Champion with Ombligon Natural.
2024:
Ryan Wibawa - Indonesia Brewers Cup Champion Bourbon Sidra Natural.
Roman Nejedly - Czech Republic Barista Champion with Ombligon Natural.
Frank La - U.S. Barista Champion with Ombligon Natural.
Method: Origami Ceramic
gram: 12
Ratio: 1:17
Grind: 2.4 1Zpresso
Water: 204
Temperature: 93º C
The process:
Bloom 30g - 30 sec
2.- 100g - 1.10min
3.- 170g - 1.55 min
4.- 200g - 3.5 min
Serve: Between 57ºc and 65ºC
Varietal: bourbon Sidra
Process: Natural
Score: 90+
Altitude: 1780 - 1900
Region: Huila - Bruselas - Colombia
Roast: Filter
Floral, jasmine, lemongrass, tropical fruits, peach, dark chocolate, cherries, long finish, great residual.
This coffee features lush, tropical fruit-forward flavors with a complex profile that includes floral, lactic, and nutty undertones. The process begins with 24-hour oxidation at room temperature, followed by a 32-hour anaerobic fermentation at 16-18°C. Next, the cherries undergo a fruit concentration stage: 30 hours of oxidation reaching 40°C, then a 12-hour anaerobic fermentation at 20°C in a BioMaster tank, and finally 25 hours submerged in hot water with Sidra Bourbon must, enhancing the fruitiness. A rapid quenching with hot and cold water stops fermentation, and Pristine Precision Drying in a stainless steel dehumidifier preserves quality, reaching an ideal 10-11% humidity.
Finca El Diviso, managed by the innovative Nestor Lasso in Huila, Colombia, has gained recognition for its exceptional specialty coffee. Nestor, a dedicated coffee producer, brings passion and expertise to Finca El Diviso, experimenting with unique varieties and complex processing methods. His commitment to sustainable practices and quality is reflected in the vibrant and nuanced flavor profiles of his coffees, which range from floral and fruity to rich and full-bodied. Known for his meticulous approach, Nestor combines tradition with modern techniques, creating coffee that captures the essence of Colombia's rich terroir. Finca El Diviso is a prime destination for coffee connoisseurs, setting a new standard in specialty coffee.
EL DIVISO Coffees in recent International Competitions:
2022:
Anthony Douglas - Australia Barista Champion then wins the World Barista Championship with Bourbon Sidra Natural.
Harry Ko - Australia Brewers Champion with Bourbon Sidra Natural.
2023:
Jack Simpson - Australia Barista Champion with Ombligon Natural 3rd Place at World Barista Championship.
Ahmad Dolse - Saudi Arabia Barista Champion with Ombligon Natural.
2024:
Ryan Wibawa - Indonesia Brewers Cup Champion Bourbon Sidra Natural.
Roman Nejedly - Czech Republic Barista Champion with Ombligon Natural.
Frank La - U.S. Barista Champion with Ombligon Natural.
Method: Origami Ceramic
gram: 12
Ratio: 1:17
Grind: 2.4 1Zpresso
Water: 204
Temperature: 93º C
The process:
Bloom 30g - 30 sec
2.- 100g - 1.10min
3.- 170g - 1.55 min
4.- 200g - 3.5 min
Serve: Between 57ºc and 65ºC
Join our club and get 10% off your first order