Colombia El Diviso Sidra

Coffee overview

A spiritual successor to the much-discussed El Diviso release from late 2023, this lot features many of the same exuberant characteristics. 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. Expect a very intense cup, redolent, ethereal, and deeply fermented.

Coffee flavor profile

Strawberry, negroni, gochujang.

Acidity: winey, intense
Sweetness: tropical, slight bitter
Body: fermented
Funk: Level 3

Brewing evaluation

Rest: 30+ days recommended

Filter eval day 1: Gabi Standard Recipe of 1:18 shows this coffee is truly a successor to the previous El Diviso, dry grounds fill the room with a pungent sourdough bread fragrance. In the cup, punchy and intense overripe berries, vermouth rosso, and bitter campari create a wonderful cocktail of intensity, and a heavily fermented finish reminding of gochujang.

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: Bourbon Sidra
Process: "natural"
Process details: Extended anaerobic natural. Cherries are picked at 24-26 brix. First phase anaerobic fermentation for 48 hours in sealed plastic barrels. Cherries are floated to remove defects in cold water. Cherries are then thermal-shock washed at 50 degrees Celsius and immediately sealed in plastic barrels. Second phase anaerobic fermentation for 80 hours at 35 degrees Celsius with added Saccharomyces T58 yeast. Cherries are removed from barrels and dehydrated for 12 hours, then dried for 15 days until target moisture is reached. Cherries are then pulped, milled and prepared for export.
Sourcing: Falcon Coffees