Colombia El Diviso Anaerobic Sidra

The family behind this coffee are one of the most hyped producers in the specialty coffee world at the moment, their experimental coffees have been succesful in numerous coffee competitions the last three years and we think you will understand why that is after tasting this fine experimental coffee.

The method of obtaining this micro lot starts with high sugar coffee berries - 25 Brix or higher - being picked, shelled, sorted with water and then placed in tight bags. The sealed bags are placed in an industrial refrigerator to ferment at 10 to 14 degrees for 72 hours. The cold temperature slows down microbial activity and slows down fermentation. After fermentation, the coffee is washed in clean water and then placed in direct sunlight for 24 hours, before being moved to drying beds in the shade.

The result is an extremely flavorful, complex, elegant, coffee slightly with a lot of nice tropical elegance. All in all, a stunner of a coffee!

Nestor Lasso and his brother Adrian, who are third-generation coffee farmers, have always put quality before quantity, ensuring that coffee farming remains both a sustainable and respected livelihood. Driven by his passion for coffee and a vision of a brighter future, Nestor transformed the family business when he took over from his parents.

At just 25 years old, Nestor, alongside his brother, took over the family farm six years ago, shifting the focus towards producing micro-lots and perfecting post-harvest processes. They are part of a youth-led movement in coffee-growing countries that advocates for quality and environmental sustainability. Their hard work and innovation have paid off, with their coffee now internationally recognized and featured in many coffee competitions all over the world.

Finca El Diviso is a collaborative project started by neighboring coffee producers working together to grow and process exceptional, high-scoring coffee. The farm El Diviso, owned by Nestor Lasso and Jhoan Vergara - they also own and run the famous farm Las Flores - is situated in Pitalito at an altitude of around 1,800 meters above sea level, providing the perfect conditions for specialty coffee cultivation.

BOURBON SIDRA

With most certainty, the Sidra variety originally comes from the Pichincha province in Ecuador.  Many believe that Sidra originated from a Nestlé plant station in the region, which developed hybrids with Ethiopian and Bourbon varieties. The variety was probably created by crossing Typica with Bourbon – two high-quality varieties to which many coffee plants today can be traced back.

Some farmers and roasters have sent Sidra samples to research institutions for genetic testing and found that the samples were genetically similar to the Ethiopian heirloom varieties – an umbrella term used for the many wild or genetically unidentified varieties native to East Africa.

While it is difficult to generally determine the flavor profile of Ethiopian heirloom varieties, they generally have more floral and fruity characteristics. Sidra has  a similar cup profile, with a high level of sweetness.

Although Bourbon Sidra is thus genetically linked to Ethiopia, it is mainly produced in South America - mainly in Ecuador and Colombia. The variety grows between 1,650 and 1,800 m.a.s.l. (meters above sea level). The higher the altitude, the more complex the coffee.

Sidra trees have distinctly thick trunks and can grow up to four meters high. They produce dark green leaves and have elongated five-petalled flowers, with cherries growing tightly packed along its branches. The cherries are also larger and rounder than other Arabica varieties. The seeds (or beans) of the Sidra variety are generally longer and thinner than most Arabica varieties – they resemble Geisha. Like Geisha, Sidra requires shade to grow successfully. It requires the support of an ecosystem, so it cannot be planted in full sun. It produces high yields and is resistant to several pests and diseases. 

Bourbon Sida has become increasingly popular in recent years, largely thanks to its frequent use in international coffee competitions, especially the Brewer´s Cup.