We are setting this collection up as a way to try different processes in coffee and coffees that will be a little different, hence the name "curious"
Our third coffee is both Colombian and fermentation. A match made in heaven. We love the brightness, the vibrancy, and the all round complexity.
This special 200H anaerobic fermentation lot is sourced from 24 year old producer Nestor Lasso and his El Diviso farm.
Producer Nestor says, “We are the third generation that has been growing coffee. Our grandfather, José Uribe, was the founder of the farm El Diviso. With the work of all the 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.”
For this natural process coffee, first the floating process is done in order to select the best cherries only (fully ripe). Anaerobic fermentation the occurs in bags or jars during 32 hours at an average temperature of 17° Celsius. The cherries are then moved to a tank for an oxidation process of 12 hours. The coffee is pulped and then oxidation of the mucilage and coffee beans occurs for 40 hours. The coffee then gets submerged fermentation at 40° Celsius for 80 hours, occasionally stirring the coffee. The coffee is then washed in order to rid the mucilage. Thermal shock takes place as the coffee is washed with water at 65-70° Celsius to finish the fermentation. Drying: the coffee is moved to parabolic drying systems that reach a maximum temperature of 30° Celsius. This takes between 18-24 days until it reaches 11% moisture.