Here's the rare and exciting Chiroso lot from El Diviso! We’re beyond excited to have this one on board our lineup.
This coffee comes from 31-year-old producer Nestor Lasso at El Diviso farm. The 18-hectare property includes 15 ha of coffee plantation and 2 ha of forest. Producer Nestor says, "We are the third generation of coffee growers. Our grandfather, José Uribe, founded El Diviso farm. Through family collaboration and careful savings, we built the infrastructure to process specialty coffees, always seeking to improve both our coffee quality and our lives. After much experimentation, we succeeded in standardizing different processes, which led to better income and allowed us to plant new varieties for higher quality. One of our dreams is to share our specialty coffee with the entire world."
The coffee was meticulously processed with the following protocol:
- 1. Harvesting & Sorting
- Pick cherries at 24–26 Brix and manually remove overripe or underripe fruit.
- 2. Oxidation
- Hold cherries in plastic cans for 48 hours with leachates until pH reaches 4.5.
- 3. Floating
- Clean cherries in 10–12 °C water to remove impurities and hollow beans.
- 4. Thermal Shock
- Wash with 50 °C water and transfer to plastic cans.
- 5. Anaerobic Fermentation
- Ferment in sealed cans for 80 hours at 35 °C, sprayed with Saccharomyces cerevisiae T58 yeast (1g per 5kg).
- 6. Drying
- Dehydrate mechanically for 12 hours, then move to a parabolic system for approximately 15 days until the target moisture level is reached.
An exciting cup to say the least, the flavours are endless with this one. We taste vibrant unmistakeable Kyoho grape upon the first sweet, cradled with the intense sweetness of raspberry candy. The boozy note of dessert wine follows and lingers. The entire flavour and sensory experience is then finished off with a floral hibiscus note. Truly an interesting one.
