El Diviso, Colombia, Controlled Ferment Washed, Sidra

Farm: EL DIVISO
Variety: Sidra
Process: Controlled Ferment Washed
Farmer: Nestor & Adrian Lasso
Bruselas, Huila – Colombia, 1750 MASL

A vibrant and elegant coffee with notes of tropical fruit, red berries, and floral tea,
supported by a silky body and a bright, structured acidity with a long, clean finish.

Cultivated at El Diviso in the mountains of Bruselas, Huila, this Sidra lot showcases
one of the most expressive and refined varieties grown on the farm. Sidra, with its
complex lineage and Gesha-like qualities.
At El Diviso, the washed process is designed to enhance, not overshadow the intrinsic
qualities of the variety. Through controlled fermentation and precise drying, this
coffee delivers clarity, lift, and definition, allowing the Sidra’s natural intensity and
refinement to shine.
The result is a cup that is both delicate and vivid highly aromatic, fruit-forward, and
exceptionally clean.

5-Step Washed Process
1. Selective Harvesting & Sorting
Only peak-ripe cherries are handpicked to ensure optimal sugar content. The cherries
are floated to remove defects and low-density fruit, creating a uniform starting point.
2. Controlled Pre-Fermentation (Cherry Stage)
Whole cherries undergo a short, controlled fermentation in sealed tanks. This step
promotes the development of aromatic precursors while maintaining low
temperatures to preserve clarity and avoid over-fermentation.
3. Pulping & Mucilage Fermentation
After pulping, the coffee is fermented in tanks where mucilage is gradually broken
down. Fermentation is carefully monitored to favour a clean, lactic profile, enhancing
fruit definition without introducing harshness.
4. Washing & Density Separation
The coffee is thoroughly washed to remove all remaining mucilage. Water channels
are used to further separate beans by density, improving consistency and cup
quality.
5. Slow Drying & Stabilisation
The parchment is dried slowly on raised beds with controlled airflow until reaching
10–11% moisture. This gradual drying phase locks in aromatics and stabilises the
coffee for optimal expression.

How we're brewing this coffee
We are enjoying this coffee as a pourover or batchy, using a V60 or Fellow Aiden.
Water // 90°c
Grind // Coarse, don't be afraid to max out your Grinder - 32-36 Clicks Commandante, 11 Fellow Ode G2
Brew Ratio // 1:12 - 1:16 (We enjoy 1:12 as a starting point for our filter coffee)
Pour // 30 second bloom, 2 pours at equal volume.