R10:
Farm/Producer: El Diviso
Region: Colombia, Huila, Pitalito
Process: Anaerobic Natural
Altitude: 1780 masl
Variety: Yellow Papayo
Cup Profile: Cherry Candy, Mixed Berries, Caramello
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 an outstanding natural.
What's really interesting about this lot is this new varietal called Yellow Papayo; its 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.
The cherries are disinfected, floated to remove impurities, and hand-selected to ensure only fully ripe cherries are used. The fermentation process includes 48 hours of oxidation in plastic tanks, followed by 32 hours of anaerobic fermentation in sealed bags or tanks at 17-20°C, with leachate collection and reuse. The coffee then undergoes submerged fermentation for 12 hours with leachate addition and recirculation at 17-23°C, and finally, a thermal shock at 65-70°C to finalize fermentation. Drying is done using stainless steel dehumidifiers in a dark, airtight room, allowing for precise moisture control with temperatures not exceeding 37°C until reaching a final moisture content of 10-11%.
This coffee showcases a dynamic flavour profile that adapts to brewing methods. As an espresso, it's characterized by prevalent cherry candy sweetness. When brewed as a filter, it becomes light and vibrant with mixed berry sweetness, hints of rose water, and bright citrus notes. When paired with milk, it transforms into a rich chocolate-caramel experience, reminiscent of traditional caramelo chocolate, adding a new dimension to its flavour profile. This is one of those coffees that you need to brew in all sorts of ways to experience its versatility.
