EL DIVISO

COLOMBIA

HUILA

PROCESSING: THERMAL SHOCKED NATURAL

VARIETAL: OMBLIGON

NOTES: SPECKLED EGGS, RASPBERRY CANDY, CHERRY

ALTITUDE: 1850 MASL

Easter only comes around once a year, or so you thought.

A cup filled with speckled eggs. Think raspberry candy, cherry & sweet milk chocolate. A unique varietal from rockstar producing brothers Nestor and Adrian Lasso and their family run farm El Diviso. Now infamous from their coffees incredible performances at the World Barista Champs for the last 3 years.

Working their magic as usual, this Ombligon goes through a 40 hour anaerobic fermentation, a submersion in coffee cherry leachate for 28 hours and finally a thermal shock to lock in all that incredible flavour and prevent over-fermentation. It’s then dried under canopies for between 22 and 30 days until it reaches 11% moisture.