COLOMBIA
El Diviso *GUR COLLAB
- Country:
-
COLOMBIA
- Flavor profile:
- Golden rum, Rose jam, Passion fruit, Pomegranate, Pineapple
- Processing:
- Anaerobic Natural 48hrs + Termal Shock
- Sweetness:
- 8/10
- Acidity:
- 6/10
- Bitterness:
- 3/10
- Variety:
- Sidra Bourbon
- Score:
- 90
- Our recipe for V60:
- Roaster's comment:
Roasting
Packaging
How to grind
809,00 ₴
665,00 ₴ when buying any 16+ packs
*GUR COLLAB The “Timur Special Unit” Defense Intelligence of Ukraine is a universal special operations combat unit, known for its operations to liberate Snake Island, regain control of the “Boyko Towers,” de-occupy the Vovchansk Aggregate Plant, conduct raids in Crimea and Enerhodar, and for battles in Bakhmut, Avdiivka, Kupiansk, Pokrovsk, and other locations. Buying this coffee, you make a direct contribution to supporting the “Timur Special Unit” Defense Intelligence of Ukraine.
About coffee
About the farmer and farm
El Diviso is a family-run coffee farm in the Huila region of Colombia, managed by Nestor Lasso and his family.
The farm is known for its focus on specialty coffee innovation. It combines traditional growing expertise with experimental fermentation and drying methods.
The farm sits among Huila's mountain landscapes, surrounded by rich volcanic soils — ideal conditions for growing specialty coffee.
Under Nestor Lasso's leadership, El Diviso has earned international recognition for its scientific approach to processing and its strong focus on quality.
Processing: natural
Cherries are disinfected and floated in water to remove impurities and less dense beans. Hand-sorting follows to select only fully ripe fruit.
Next comes 36 hours of oxidation in tanks, then 48 hours of anaerobic fermentation in plastic bags or tanks at 17–20°C.
The liquid from the cherries is collected and reused in later batches. The coffee continues fermenting at 17–23°C for another 36 hours with liquid recirculation, and a thermal shock at 65–70°C ends the process.
Drying takes place in stainless steel dehumidifying equipment at no more than 37°C until reaching 10–11% moisture. Once dried, the coffee is stored in GrainPro bags.