• El Diviso / Colombia Natural Anaerobic Chiroso 300g
  • El Diviso / Colombia Natural Anaerobic Chiroso 300g
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El Diviso / Colombia Natural Anaerobic Chiroso 300g

£20.00
£20.00
‎

Colombia

TASTES LIKE

turkish delight / strawberry / papaya / lemon

Sweetness ●●●●● ‎ Acidity ●●●●○ ‎ Body ●●●●○

  • 20 bags remaining!
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El Diviso / Colombia Natural Anaerobic Chiroso 300g
El Diviso / Colombia Natural Anaerobic Chiroso 300g

El Diviso / Colombia Natural Anaerobic Chiroso 300g

This is a 300g bag

turkish delight / strawberry / papaya / lemon

Sweetness ●●●●●     Acidity ●●●●○     Body ●●●●●

Before your first sip, prepare to be greeted by intense floral and tropical fruit aromas. This coffee has a mouth-coating texture, complemented by a pleasant acidity and intricate notes reminiscent of Turkish delight, strawberry, and papaya.

Nestor Lasso, a third-generation coffee farmer, continues the legacy of his grandfather, José Uribe, who founded El Diviso farm. Through the collective efforts of his family and strict financial management, El Diviso has developed the infrastructure to produce distinctively processed coffees, aiming for superior quality in both coffee and their livelihoods. 

*Please note that Limited Edition coffees are excluded from regular discounts & promotions.

Varietal Chiroso
Process Anaerobic Natural
Farm El Diviso
Producer Nestor Lasso
Geography
 Pitalito, Huila, Colombia
Rosso Direct Trade  

About the Farm

  • Nestor Lasso, a third-generation coffee farmer, continues the legacy of his grandfather, José Uribe, who founded El Diviso farm. Through the collective efforts of the family and constant savings, El Diviso has developed the infrastructure needed to produce high-quality coffees. After extensive trial and error, they standardized their processes, increased their income, and planted new coffee varieties, enhancing both the quality of their coffee and their lives. Their dream is to produce specialty coffee that reaches all corners of the world.
  • This particular batch of Chiroso, believed to be an Ethiopian landrace varietal, was processed with great care. The coffee is picked at peak ripeness, with cherries between 24 and 26 brix. After hand sorting to remove overripe and underripe cherries, the coffee undergoes a 48-hour oxidation process in plastic cans, where the pH is adjusted to 4.5. The floating process in cold water (10-12 degrees Celsius) eliminates impurities and hollow beans. Following this, the cherries are washed with hot water at 50 degrees Celsius and immediately placed into plastic cans. They are then subjected to an 80-hour anaerobic fermentation at 35 degrees Celsius, with saccharomyces cerevisiae yeast (commonly used in beer brewing) applied to enhance the profile. The drying process involves initial dehydration in a mechanical system for 12 hours, followed by parabolic drying for approximately 15 days until the desired moisture level is achieved.

Customer Reviews

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H
Hany Alanwer
Awesom.

Really loved the fruity notes and aroma of these beans.

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