Colombia - El Diviso Thermal Shock Sidra
Watermelon, Candied Ginger, Tropical juice
RESPONSIBLY SOURCED
METICULOUSLY ROASTED
GIVING BACK
Watermelon, Candied Ginger, Tropical Juice
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 Sidra, Thermal Shock Natural, is an electric coffee that reminds me of candy in my childhood. Think red Ring Pop, but in a cup and in liquid form. You, too, can buy a slice of nostalgia! This coffee left quite an impression on the table, some could say we were thermally shocked by flavors such as watermelon, candied ginger, and tropical juice. Revisit your childhood with these wild flavors in your morning cup!
Details
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Producer Nestor Lasso
Region Pitalito, Huila
Process Thermal Shock
Elevation 1800m
Variety Sidra
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.
- The process starts by picking cherries that are at the optimal ripeness, where they need to be between 24 and 26° Brix. The coffee collected by the pickers is evaluated in order to decide whether it can or cannot be used for this process. Additionally, the cherries that have a bad appearance are separated.
- The coffee is stored for 48 hours in plastic jars or until the Ph=4.5.
- The coffee is floated in order to get rid of void and impure cherries. This first water contact is done with cold/ambient temperature water.
- Thermal shock: the cherries go through a 50° Celsius thermal shock before being stored in jars where an anaerobic fermentation phase begins.
- Saccharomyces cerevisiae (T58 type) yeast is added during this fermentation (35° Celsius during 80 hours). This yeast is commonly used in beer breweries. A 1:5 ratio is used (1g of yeast to 5kg of cherry)
- Drying: the coffee is moved to a mechanical drying system in order to dehydrate the cherries as much as possible in a quick way. Last, the coffee is placed in African drying beds for approximately 15 days or until target humidity is reached.
