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MONDAY 09/09/2024 @ 7:00PM AEST

Finca El Diviso - Johan Vergara - 300g

Variety - Pink Bourbon - Extended Washed Process - Microlot

Producer: Johan Vergara / Las Flores

Altitude: 1750 - 1800 m.a.s.l

Sugar Cane Process

Tasting Notes: Upfront notes of a Sweet Lemon Sherbet lollie, with that vibe of sweet citrus we start moving into a block of Milk Chocolate that's drizzled in Dried Orange Peel zest which is just delightful and super complex. While you're enjoying all these awesome flavours your mouth is coated with a heavy Fresh Cream mouthfeel. Truly spectacular.

How it's going to work:

Wowee. Getting our hands on these super fancy, super exciting decafs is something to behold. We're pinching ourselves to be able to share this with you.

Because it's demanding such a high price it makes for a very difficult roasting schedule. We will only be pre-selling this until we have enough orders to roast it all in one session so we can get the best control out of the roaster, we do not want to make any mistakes or compromise quality so your orders may have a delayed dispatch longer than usual. We also only have about 20kg of this decaf so that means roughly 50ish total orders.

Story about the Farm:
El Diviso farm is located near the municipality of Pitalito, south-west of Colombia, in the Huila coffee region. It is at an altitude of between 1,750 and 1,800 metres and has ideal conditions for growing specialty coffees. Nestor and Adrian are the third generation of coffee farmers and the first to have turned production around to focus on quality rather than quantity. This has allowed them to make coffee farming a viable and dignified way of life.

Nestor Lasso is a young coffee farmer who, at the age of 22, has taken over the family farm together with his brother, Adrian. Five years ago, he decided to take charge of the coffee production of the 14 hectares family’s farm. Since then they have turned production around, focusing on creating micro-lots and improving processes. This has resulted in his coffees being used in competitions around the world, roasters seeking them out and a significant improvement in the quality of their life.

Nestor and his brother Adrian benefited from a national program subsidised by the Colombian government to learn theoretical knowledge about growing and processing specialty coffee. But as he says: “The reality of the coffee farmer’s job is learned in the field.”

General Processing:
When the coffee beans are picked, Cherries are floated to remove inferior fruit and impurities, they are taken to a station where they are hand selected and then held for 18 hours in polypropylene bags to begin cherry oxidation. Then transferred into 200L sealed plastic barrels without water for 36 hours of anaerobic fermentation. Then removed and rinsed and then moved back into the plastic barrels without water for a further 48 hours of anaerobic fermentation. Finally, fermentation is ceased and the remaining mucilage is removed by washing coffee with water heated to 35 degree Celsius (known as thermal shock processing). Drying of parchment coffee takes 12 to 15 days on raised beds under a parabolic shade canopy.