Colombia El Diviso

At first sip, this coffee tastes punchy, intense and surprising. The next sip, we find notes of berries and a lot of body. The coffee is extremely sweet, with tropical fruit notes of passion fruit, pineapple or mango, yet it is balanced and clear, a little bit like a multi-fruit juice – but at the same time much more complex. It's incredible how different coffee can taste.

During the harvest, only the very ripe coffee cherries are picked, which is checked by measuring the sucrose contents with a brix meter. The cherries are then placed in open plastic containers and left to oxidize for 48 hours. During this time, the sugar content and pH value are constantly monitored. Next, the cherries are placed in cold water in order for unripe, defective or lower-density beans to float to the top so they can be sorted out.

This is followed by a thermal shock, which means the beans are rinsed with warm water that loosens the molecular structure and starts the fermentation process. The process is supported by adding a small quantity of yeast. The coffee cherries and yeast are then placed in plastic buckets, which are sealed airtight. For the next 38 hours, the coffee and microorganisms are left to themselves. Finally, a controlled drying process takes place in several stages and the coffee is dried to a moisture content of 10.5-11.5%.

The Ombligon variety has been receiving more attention recently, as high-quality coffees were produce from this variety and it was used in competitions more often. It is primarily grown in Colombia and often offers a very complex flavor profile.