{"product_id":"753-colombia-el-diviso-sidra","title":"753 Colombia El Diviso Sidra","description":"\u003cp\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eRed Cherry,Blueberry, Blackcurrant, \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOrange, Cacao nibs, Complex, Round, Syrupy\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"s1\"\u003e\u003cspan class=\"s2\"\u003e\u003cspan\u003eFarm ＆ Producer : El Diviso, Adrian Lasso\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRegion: Bruselas, Huila, Colombia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,700-1,900 m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: Sidra\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcessing: Fermented Natural (Anaerobic \u0026amp; Aerobic)\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLight roast\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e------------------------------\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e＜El Diviso＞\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSome of you may already be familiar with the name. In recent years, it has become increasingly common to see the name at coffee competitions around the world, and El Diviso is now one of the notable farms representing Huila, Colombia. At Philocoffea, we have also introduced coffees from El Diviso, as well as coffees processed by their team, several times in the past.\u003c\/p\u003e\n\u003cp\u003eEl Diviso is located in Bruselas, Huila, in southwestern Colombia. The farm has been growing coffee for 26 years, and today, brothers Adrian and Nestor Lasso are at the center of the operation, cultivating six coffee varieties, including several rare varieties.\u003c\/p\u003e\n\u003cp\u003eWhat makes them particularly interesting is that they do much more than simply grow coffee. Working with young producers in the surrounding area and local coffee research institutions, they continue to explore new possibilities for coffee by experimenting with different fermentation materials and methods. They see cultivation and processing as one complete process of creating coffee, carefully developing the flavors they want to achieve. The term “Coffee Producer” truly suits them well.\u003c\/p\u003e\n\u003cp\u003eFor this release, we are introducing a Sidra produced by Adrian. Sidra is one of the varieties that has attracted considerable attention in the specialty coffee world in recent years. According to the information provided for this coffee, the variety originated through a selection process at a Nestlé experimental farm, and recent genetic analysis suggests that it has a genetic background connected to Ethiopian landraces. At the same time, other research has pointed to elements related to the SL lineage, meaning there are still aspects of its history and genetics that remain unclear. Today, Sidra is mainly cultivated in Ecuador and Colombia.\u003c\/p\u003e\n\u003cp\u003eWhat we especially want you to notice about this coffee is its processing method. The process begins by selecting only highly ripe cherries and removing unripe cherries and other cherries that float in water. From there, a long and carefully controlled process begins.\u003c\/p\u003e\n\u003cp\u003eFirst, the cherries undergo 24 hours of aerobic fermentation at room temperature. This is followed by 32 hours of anaerobic fermentation at 16–18°C, and then another approximately 30 hours of aerobic fermentation. The cherries are then transferred to a bioreactor called “BioMaster,” where they undergo 12 hours of anaerobic fermentation at 20°C.\u003c\/p\u003e\n\u003cp\u003eBut the process does not end there. The cherries are immersed for 25 hours in 32°C water containing mosto cultivated from cherries of the same variety, allowing the fermentation to continue.\u003c\/p\u003e\n\u003cp\u003eIt is not simply a matter of assuming that more fermentation will always make a coffee taste better. Each stage is carefully designed, with specific times and temperatures used to control the condition of the cherries. This level of precision reflects El Diviso’s deep curiosity and dedication to exploring new ways of creating coffee.\u003c\/p\u003e\n\u003cp\u003eAfter fermentation, the cherries are placed in 50°C water for five minutes, followed by a 30-minute wash in 20°C water to stop microbial activity. The drying process is also carefully controlled rather than completed all at once. The cherries are first dried at 43°C for approximately 10 hours, followed by 8 hours at 37°C. They are then rested for 12 hours before the final drying stage at 35°C, continuing until the moisture content reaches 10–11%.\u003c\/p\u003e\n\u003cp\u003eEvery part of the process, from fermentation through drying, has been carefully designed. Each step contributes to the cup that El Diviso has envisioned.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Philocoffea","offers":[{"title":"Whole Beans \/ 100g","offer_id":47527672283311,"sku":null,"price":818.0,"currency_code":"THB","in_stock":true},{"title":"Whole Beans \/ 200g (20% OFF)","offer_id":47527672316079,"sku":null,"price":1473.0,"currency_code":"THB","in_stock":true}],"url":"https:\/\/en.philocoffea.com\/en-th\/products\/753-colombia-el-diviso-sidra","provider":"Philocoffea","version":"1.0","type":"link"}