About the Process

This coffee comes from 24 year old producer Nestor Lasso and the El Diviso farm. The farm covers an 18 hectare area comprised of 15 ha of coffee and 2 ha of forest area. The farm carries great diversity of varietals, currently home to Caturra, Colombia, Castillo, Tabi, Pink Bourbon, Red Bourbon, Yellow Bourbon, Bourbon Ají, Caturra Chiroso, Geisha, Sidra, Java, Pacamara. Nestor is using fully washed, semi washed and natural methods and uses parabolic dryers as well as raised African beds and some mechanical drying.

Producer Nestor says, “We are the third generation that has been growing coffee. Our grandfather, José Uribe, was the founder of the farm El Diviso. With the work of all the family and constant savings we were able to build the infrastructure to process differentiated coffees; searching for better quality, both in coffee and our lives. After a long trial and error period we managed to standardise different processes, getting a better income in order to plant new varieties that allowed us to have better quality. One of our dreams is to produce specialty coffee that reaches all the world.”

For this advanced washed processed coffee, first the floating process is done in order to select the best and fully ripe cherries. Then follows an anaerobic fermentation in bags or jars during 32 hours at an average temperature of 17 degrees Celsius. The cherries are then moved to a tank for an oxidation process of 12 hours. The coffee is pulped and then oxidation of the mucilage and coffee beans for occurs 40 hours. The coffee then gets submerged fermentation at 40 degrees Celsius for 80 hours, occasionally stirring the coffee. The coffee is then washed in order to rid the mucilage. Thermal shock takes place as the coffee is washed with water at 65-70 degrees Celsius to finish the fermentation. For drying, the coffee is moved to parabolic drying systems that reach a maximum temperature of 30 degrees Celsius. This takes between 18-24 days until it reaches 11% moisture.