Colombia El Diviso Sidra Anaerobic Natural

About this coffee

Jose Uribe Lasso purchased Finca El Diviso in the early 2000s when he moved from Narino to Pitalito in Huila to escape violence. For Jose, Huila was a place where the earth and climate was fertile and anyone with the will to work hard could overcome poverty. With the help of his three sons, Jose cultivates the land to grow different varietals and experiments with processing on the farm. Each of his sons has a plot on the farm where they can do their own coffee, and one of his sons is studying QC at a national learning organisation. Ripe cherries are hand-picked and then allowed to rest in open tubs for 12 hours at an average room temperature of 25c. Next, they go through anaerobic fermentation in bags for 50 hours, maintaining an average temperature of 16 to 18C. The cherries are then transferred into tanks, carrying out a 20-hour aerobic fermentation, allowing it to reach a maximum temperature of 42C. The cherries are then placed in 50 kilo bags to start an anaerobic fermentation for 30 hours at temperatures between 16 and 20C. They are then transferred into tanks, submerging them in water at 45C, adding a mother culture or Lixiviados from the previous harvest and performing recirculation for 18 hours. The drying phase is started under canopies on raised beds, at a maximum temperature of 32C. The initial phase is interrupted at 18% moisture content, transferring the cherries into black bags in a cellar without light. They are left to rest for 60 hours, then are transferred back to the drying beds, until reaching 11% moisture content. The coffee is then ready to be pulped and bagged.