FNAS1011 Nestor Lasso Excelso EP El Diviso
• Process: Anaerobic Natural
• Varietal: Red Bourbon
• Elevation: 1700-1850masl
• Location: Pitalito, Huila
Lot Info: Producer Nestor Uribe says, "We are the third generation to be growing coffee. Our grandfather, José Uribe, was the founder of the farm El Diviso. With hard work from the whole family and constant savings we were able to build the infrastructure to process differentiated coffees; searching for better quality, both in coffee and our lives.
After a long trial and error period we managed to standardise different processes, getting a better income in order to plant new varieties that allowed us to have better quality. One of our dreams is to produce specialty coffee that reaches all the world."This coffee is the red bourbon variety, processed as a natural, grown at 1780masl. The natural process is as follows: the ripe cherries are floated to select only the best cherries. These then undergo anaerobic fermentation in bags or jars for 70 hours at an average temperature of 17°C. Then they are moved to a tank for an oxidation process of 28 hours; reaching a maximum temperature of 42°C. The coffee is then placed to 50kg bags where an anaerobic fermentation of 30 hours takes place at 16-20°C. The coffee is moved to tanks filled with water at 45° Celsius where leachates from a previous harvest are added. This process lasts 18 hours, where the mix is occasionally stirred. Lastly, the coffee is dried in a parabolic drying system at a maximum temperature of 32°C. Once it reaches 18% moisture the drying process is interrupted: storing the coffee in dark bags in a dark warehouse for 60 hours. It is then dried in the same place until 11% moisture is reached.