Limited Release - Colombia Hydro Honey Sidra

Country: Colombia
Region: Huila - Pitalito
Farm: El Diviso
Altitude: 1260 - 1500 MASL
Process: Hydro Honey Fermentation
Producer: Nestor Lasso
Variety: Sidra

Tasting Notes: Pineapple, Mango & Lime

Five years ago, Nestor Lasso and his brother Adrian took over their family farm, shifting from traditional coffee growing to specialty coffee and experimentation. Today, at 22 and 24, they have partnered with Jhoan Vergara, another coffee farmer's son, to create El Diviso, combining their farms near Pitalito in the Huila region of Colombia. This partnership has significantly improved coffee quality.

Three years ago, Cat and Pierre, founders of CATA Export, joined the brothers to refine their fermentation processes, aiming to connect directly with the UK market. This collaboration has led to their coffee being used in European barista competitions, winning awards such as 1st place at Brewers Cup in Ireland and 3rd in Austria. Now, CATA Export and Finca El Diviso work closely together, showcasing their success and strengthening relationships with roasteries.

Nestor, who grew up in Normandia near Pitalito, recalls a happy childhood in a close-knit, safe community. Despite the challenges and poor pay associated with coffee production, he and his brother pursued specialty coffee due to its economic potential and his passion for coffee. With guidance from Cat and Pierre and education from the esteemed SENA coffee school, they have mastered coffee processing and quality control.

Nestor emphasizes the importance of passion in specialty coffee production, noting that it's not just about money but a deep interest in the craft. He observes that while many Colombian coffee growers have historically consumed lower-quality by-products, there's now a growing appreciation for high-quality coffee, with many producers keeping part of their harvest for personal use. This shift has transformed how coffee is perceived and valued in Colombia.

The coffee processing begins with selecting the best trees and the healthiest, brightest cherries, ensuring 50% of the cherries meet these standards. The cherries are disinfected in cold water with 5% ethyl alcohol, removing unripe or infected ones. They undergo a 32-hour anaerobic fermentation at 16-18°C, followed by 30 hours of oxidation in open tanks at up to 40°C. Transferred to the Biomaster for quality control, they then undergo a second 12-hour anaerobic fermentation at 20°C. Submerged in 32°C water with a leachate for 25 hours, they are rinsed with 60°C water for 5 minutes, then placed in 14°C water. Dehydrated to 26% humidity, they are mixed, depulped, and go through a third 24-hour anaerobic fermentation at 18°C. In stainless steel unifying machines, they dehydrate for 10 hours at 43°C, rest for 8 hours at 37°C until 20% humidity, then final dehydration for 16 hours at 35°C, reaching 10-11% humidity.