Colombia - El Diviso Caturro Chiroso
Thai Basil, Sweet Lime, Pink Peppercorn
RESPONSIBLY SOURCED
METICULOUSLY ROASTED
GIVING BACK
Thai Basil, Sweet Lime, Pink Peppercorn
Limited Time Offering - As people who taste coffees daily, these two offerings really jumped out at us as weird. Weird because as daily cuppers, we’d thought we have tasted it all. The good,the bad, and the ugly. It’s not everyday that we can be surprised by what coffee can do. It’s safe to say we haven’t tasted coffee quite like this pair of coffees from acclaimed coffee producer, Nestor Lasso Zuniga. His anaerobic washed Caturro Chiroso, had us grasping at straws for the right way to say, “marinara, but in a good way!” Thinking outside the flavor wheel, about notes that don’t necessarily resonate with my old coffee palette, is a joy because I fell in love with this coffee like a kid and their favorite candy. In the end we got notes like thai basil, pink peppercorn, and sweet lime. Try this one at home and fall in love with this deep, complex, and just out of reach coffee profile!
Details
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Producer Nestor Lasso
Region Pitalito, Huila
Process Anaerobic Washed
Elevation 1850 masl
Variety Caturro Chiroso
Source
Nestor Lasso is a third generation coffee farmer from Pitalito, Colombia. His grandfather, José Uribe, was the founder of the farm El Diviso. With the work of all the family and constant savings, he is able to build the infrastructure to process differentiated coffees; searching for better quality, both in coffee and the lives of the people who work on El Diviso. After a long trial and error period, Mr. Lasso managed to standardize different processes, getting a better income in order to plant new varieties that allowed him to have better cup quality.
Nestor’s dream is to produce specialty coffee that reaches all the world.
Steps:
- Floating process in order to select the best cherries only (fully ripe).
- 16 hour oxidation in cherry between 22 and 30 degrees Celsius.
- Anaerobic fermentation in plastic cans for 38 hours at 16-18 Celsius.
- The coffee is moved to open fermentation tanks for 6 hours where the leachates are collected so they can be used further on.
- The coffee is pulped.
- Oxidation process in mucilage for 6 hours.
- Water and the leachates collected in step 4 are added to the coffee to begin a 24 hour submerged fermentation at 32 degrees Celsius. The mix is occasionally stirred so the mix is homogenous.
- Thermal shock: the coffee is washed with water at 65-70 Celsius to finalize the fermentation phase.
- The coffee is moved to parabolic drying systems for 18-24 days until 11% moisture is reached, where the maximum temperature is 30 degrees Celsius.
