Colombia El Diviso Caturro Chiroso

Coffee overview

A truly confounding, remarkable coffee that will test your sensory limits. Producer Nestor Lasso creates some of the most unique coffees in the world currently, and H&S revels in being able to manipulate these coffees into their dynamic, weird, confusing, confounding profiles. Early work on this coffee presented "Italian sausage pizza" notes, and through development this profile has refined into the listed notes. This is one of the most worked-on profiles in H&S recent history, and the notes presented are accurate to our palates. We hope you will enjoy this one-of-a-kind offering.

This hyperlight profile was designed to present these (heavily fermented) notes as cleanly as possible; this coffee will require ample rest.

Coffee flavor profile

Fennel, Peppadew sweet pepper, sausage, Asiago.

Acidity: slightly pickled
Sweetness: thick
Body: savory
Funk: Level 3

Brewing evaluation

Rest: 40+ days recommended

Filter eval day 1: Gabi Standard Recipe of 1:18 shows a confounding mix of savory, sweet, and fermented flavors, but without the overripe or redolent nature of such a coffee. These notes are markedly savory, but clean. This coffee is challenging.

We use 60 hardness, 20 buffer water heated to 198F in all of our recipes.

Information

Producer: Nestor Lasso
Farm: El Diviso
Region: Huila
Country: Colombia
Elevation: 1,800 masl
Variety: Caturro Chiroso
Process: "washed"
Process details: Ripe cherries are floated and oxidated for 16 hours. Anaerobic fermentation begins in sealed plastic barrels for 38 hours, then moved to open tanks for 6 hours. Cherries are pulped, and oxidated in mucilage for 6 hours. Coffee is then fermented again using previously collected leachates for 24 hours. Coffee is thermal shock washed to finish fermentation, then moved to parabolic driers for 18-24 days until reaching target moisture.
Sourcing: Falcon Coffees