C53:
Farm/Producer: El Diviso
Region: Colombia, Huila, Pitalito
Process: Anaerobic Washed
Altitude: 1780 masl
Variety: Yellow Papayo
Cup Profile: Apricot, Sweet Naartjie, Wafer Biscuit
Background info:
El Diviso has probably become one of the most famous Colombian farms in recent times. Owned by Nestor Lasso and his brother Adrian. The farm is known for its focus on quality and innovation, working closely with CATA Export to refine fermentation processes and showcasing the farm's commitment to producing exceptional coffees.
We sourced two lots from this year's harvest. A washed and natural process. This one is quite a complex washed.
What's really interesting about this lot is this new varietal called Yellow Papayo; it's a rare and unique coffee known for its distinct flavour profile. This particular varietal is believed to have a close relationship with Ethiopian Landraces, which would explain its dynamic flavour structure.
Cherries are disinfected and floated to remove impurities, followed by anaerobic fermentation for 48 hours at 17-23°C. It then undergoes the pulping process, which is the removal of the outer skin to expose the mucilage. It then goes through an oxidation phase for 36 hours with leachate addition, followed by 24 hours of submerged fermentation with recirculation and thermal shock with hot water at 65-70°C. The coffees are then dried using stainless steel dehumidifiers for precise moisture control, with drying temperatures below 32°C and a final moisture content of 10-11%.
This coffee presents a complex flavour profile with notes of apricot and citrus, reminiscent of sweet naartjie. When paired with milk, it develops a sweet and creamy character, with hints of wafer biscuit. This coffee is best served black, whether it's as a light vibrant filter or a juicy citrus espresso.
