Chiroso (Competition) - El Diviso
125g
For filter coffee and espresso
Variety Chiroso
Process Hidrohoney
Origin Colombia
Region Pitalito, Huila
Finca El Diviso
Producer Nestor Lasso
Altitude 1750 masl
Kiwi,
Apple Candy,
Basil.
The Project
Nestor Lasso and his brother Adrian decided to take a different approach from their parents and explore the world of specialty coffee and experimentation.
Together Nestor & Jhoan Vergara, also from a coffee farming family, established El Diviso by combining their family farms. This cooperation has improved the quality of their coffee, which has been recognized
in various barista competitions across Europe.
The partnership with Cat and Pierre from CATA Export was especially fruitful, as they collaborated on fermentation processes and protocols to produce award-winning coffees. It has also helped to provide career opportunities for young producers to stay in the coffee industry and pursue their passion.
The Coffee
The hydrohoney process innovatively combines elements of the washed and honey methods.
Similar to the honey process, cherries are pulped, leaving mucilage on the beans.
Unlike the honey process, hydrohoney includes a controlled water fermentation phase, allowing for precise fermentation management and more consistent flavor profiles.
Beans, still with significant mucilage, are dried on raised beds, patios, or mechanical dryers. Similar to the honey process, but prior water fermentation is a crucial difference.
The results are the clean, bright acidity of washed coffee with the sweetness and body of honey coffee. Depending on the mucilage left, the honey process enhances the coffee's sweetness and body.
125g
For filter coffee and espresso
Variety Chiroso
Process Hidrohoney
Origin Colombia
Region Pitalito, Huila
Finca El Diviso
Producer Nestor Lasso
Altitude 1750 masl
Kiwi,
Apple Candy,
Basil.
The Project
Nestor Lasso and his brother Adrian decided to take a different approach from their parents and explore the world of specialty coffee and experimentation.
Together Nestor & Jhoan Vergara, also from a coffee farming family, established El Diviso by combining their family farms. This cooperation has improved the quality of their coffee, which has been recognized
in various barista competitions across Europe.
The partnership with Cat and Pierre from CATA Export was especially fruitful, as they collaborated on fermentation processes and protocols to produce award-winning coffees. It has also helped to provide career opportunities for young producers to stay in the coffee industry and pursue their passion.
The Coffee
The hydrohoney process innovatively combines elements of the washed and honey methods.
Similar to the honey process, cherries are pulped, leaving mucilage on the beans.
Unlike the honey process, hydrohoney includes a controlled water fermentation phase, allowing for precise fermentation management and more consistent flavor profiles.
Beans, still with significant mucilage, are dried on raised beds, patios, or mechanical dryers. Similar to the honey process, but prior water fermentation is a crucial difference.
The results are the clean, bright acidity of washed coffee with the sweetness and body of honey coffee. Depending on the mucilage left, the honey process enhances the coffee's sweetness and body.
125g
For filter coffee and espresso
Variety Chiroso
Process Hidrohoney
Origin Colombia
Region Pitalito, Huila
Finca El Diviso
Producer Nestor Lasso
Altitude 1750 masl
Kiwi,
Apple Candy,
Basil.
The Project
Nestor Lasso and his brother Adrian decided to take a different approach from their parents and explore the world of specialty coffee and experimentation.
Together Nestor & Jhoan Vergara, also from a coffee farming family, established El Diviso by combining their family farms. This cooperation has improved the quality of their coffee, which has been recognized
in various barista competitions across Europe.
The partnership with Cat and Pierre from CATA Export was especially fruitful, as they collaborated on fermentation processes and protocols to produce award-winning coffees. It has also helped to provide career opportunities for young producers to stay in the coffee industry and pursue their passion.
The Coffee
The hydrohoney process innovatively combines elements of the washed and honey methods.
Similar to the honey process, cherries are pulped, leaving mucilage on the beans.
Unlike the honey process, hydrohoney includes a controlled water fermentation phase, allowing for precise fermentation management and more consistent flavor profiles.
Beans, still with significant mucilage, are dried on raised beds, patios, or mechanical dryers. Similar to the honey process, but prior water fermentation is a crucial difference.
The results are the clean, bright acidity of washed coffee with the sweetness and body of honey coffee. Depending on the mucilage left, the honey process enhances the coffee's sweetness and body.