Colombia El Diviso Sidra Specialty Coffee Beans

El Diviso is a family farm in the corregimiento of Bruselas, Pitalito, Huila. José Uribe founded it, and brothers Nestor and Adrian Lasso carry it into its third generation. They built its reputation on multi-stage fermentation and on varieties still rare in Colombia — Sidra, Chiroso and Geisha. This lot is a Sidra Bourbon grown at 1,850 metres and processed in stages, each aimed at clarity rather than intensity for its own sake. Cherries are float-sorted, oxidised in the cherry for 18 hours, then fermented anaerobically for 40 hours in sealed tanks and a further 10 hours open, with the leachates collected for reuse. After pulping comes a 3-hour mucilage oxidation and a 24-hour submerged fermentation at 32°C in those reserved leachates, then a thermal shock wash at 65 to 70°C to fix the flavours before slow parabolic drying over 6 to 11 days. What comes out is honeysuckle, butter cookie and lime with cherry blossom and a caramelised sweetness — bright and layered, and equally at home in a modern espresso recipe or a filter brew. As Nestor's family tells it, three generations of trial and error, constant reinvestment and a shared ambition to reach specialty drinkers worldwide sit behind every batch that leaves El Diviso.