Farm: El Diviso

Region: Huila, Colombia

Producer: Nestor Lasso

Variety: Sidra

Process: Natural

Altitude: 1750 masl

Roasting Profile: Filter

Roasting Machine: ROEST P3000

Aroma: Peach Candy

Flavor: Blood Orange, Pomelo

Aftertaste: Pomelo Peel

Mouthfeel: Smooth

Processing

This lot began with overflow and manual selection, ensuring that only ripe cherries were used. The selected cherries then underwent 36 hours of oxidation at an average room temperature of 25°C, followed by 24 hours of anaerobic fermentation in bags or containers at a controlled temperature between 16–18°C. Drying was conducted in dehumidifying machines at a maximum of 45°C, and the process was intentionally interrupted at 18% humidity. At this point, the coffee was transferred to black bags in a dark warehouse to rest for 60 hours, after which drying continued until reaching a final moisture content of 11% in the parchment.