Colombia El Diviso

Description

El Diviso

Nestor Lasso and his brother Adrian took over the family farm and branched out into specialty coffee and experimentation rather than growing coffee like their parents. Today, at 23 and 25, the two brothers have teamed up with Jhoan Vergara, also the child of a coffee farmer, to create El Diviso. This coffee brings together Jhoan’s farm Las Flores and Nestor’s El Diviso. 

Processing

Nestor describes the processing of this Castillo and Colombia coffee as follows:
First, the cherry harvest and after the classification by floating the beans in water. They disinfect the cherry and oxidize the cherry for 24 hours before pulping. After pulping, the coffee is oxidized for another 20 hours. Finally, the coffee is parabolic dried for 15 days. 

Tasting this coffee for the first time, together with Duckrabbit Coffee Brewers, we were surprised by its balance and sweetness together with a beautiful aroma of raspberry and citric fruits. Within a cappuccino, it stays present and sweet enough and as a filter this coffee balances out perfectly between chocolatey sweetness and mandarin-like flavours. 

Recipe

Nou& Dripper with Origami Wave Paper
15 gram coffee to 250 gr water
92 degrees

0:00 50gr + swirl
00:40 150gr
1:20 200gr
1:40 250gr
2:00 swirl
3:00 end

This coffee is currently available at:
Duckrabbit Coffee Brewers: Molenstraat 63, Den Haag
Thrive Coffee House: Douzastraat 1, Den Haag
Papan Scheveningen: Vissershavenweg 55A, Den Haag
Okami Coffee: Nieuwe Binnenweg 230A, Rotterdam