PHILOCOFFEA 753 Colombia El Diviso Sidra

El Diviso is a name that has likely been heard by many recently. Over the past few years, it has appeared more frequently in the World Coffee Championships and is one of the most iconic and highly acclaimed farms in Colombia's Huila region. Philocoffea has previously introduced coffee from El Diviso on several occasions, as well as batches processed by the farm itself.

El Diviso is located in Bruselas, Huila, in southwestern Colombia. This coffee farm, which has been cultivated for 26 years, is now led by the Lasso brothers, Adrian and Nestor, and grows six varieties of coffee, including rare cultivars.

Their appeal lies not only in growing coffee. They also collaborate with young local producers and local coffee research institutions, introducing various fermentation ingredients and methods to continuously explore new possibilities for coffee. They view the entire process from cultivation to processing as an integrated form of coffee creation, allowing them to craft the ideal flavor they envision. It can be said that they truly embody the title of "Coffee Producer."

This time, we are introducing Sidra, crafted by Adrian. Sidra is one of the most highly regarded varieties in the specialty coffee industry in recent years. According to current information, it originated from the selection process at the Nestlé Research Center. Although recent genetic analysis indicates that it has Ethiopian landrace heritage, other studies have also suggested that it contains elements of the SL system, making it a variety that still holds some mysteries. Currently, it is mainly grown in Ecuador and Colombia.

What we most want everyone to pay attention to this time is its processing method. This lengthy process begins with carefully selecting highly ripe coffee cherries and removing any unripe cherries floating on the water's surface. First, it undergoes 24 hours of aerobic fermentation at room temperature, followed by 32 hours of anaerobic fermentation at 16–18°C, and then another 30 hours of aerobic fermentation. Next, it is transferred to a bioreactor called "BioMaster" for 12 hours of anaerobic fermentation at 20°C. But the process does not end there. The cherries are then soaked for 25 hours in hot water at 32°C containing mosto brewed from the same variety, allowing fermentation to progress further.

More fermentation does not necessarily mean better flavor. The key is to precisely set the time and temperature for each step to control the state of the cherries. This meticulous approach clearly demonstrates El Diviso's distinctive dedication to coffee production. Once fermentation is complete, the cherries are first soaked in 50°C hot water for 5 minutes, then washed in 20°C cold water for 30 minutes to stop the microbial activity. The drying process is also carefully managed: the temperature is reduced from 43°C to 37°C over approximately 10 hours, then to 35°C over 8 hours, followed by 12 hours of resting after the temperature reduction, and finally dried at 35°C until the moisture content reaches 10–11%. Not only fermentation but also the subsequent drying stage is meticulously designed. Every single step is closely linked to the perfect cup of coffee they envision.

Although this Sidra has a pronounced fermented character and magnificent aromas, that is not the only reason I decided to introduce it. It has a solid sweetness as its foundation, and it remains delicious even after cooling! When coffee with a strong fermented character cools, it can sometimes become overly acidic or develop a gritty texture, but this coffee perfectly retains its sweetness and clean, elegant texture from start to finish. It offers more than just extravagant aromas; it also delivers a profound sense of genuine quality, which is what makes this coffee so appealing.

It is light-roasted. This time, the bean load was increased to slightly restrain the direct heat transfer from the roaster drum while making good use of heat conduction between the coffee beans. The goal is to more vividly bring out the fruitiness of blueberry and black cherry. After adjustment, even when cooled, the acidity does not become overly prominent, and the coffee retains its characteristic sweetness and clean texture.

First, its aroma is truly stunning. The moment the bag is opened and the beans are ground, each step releases magnificent aromas characteristic of El Diviso, filling the entire space. Whenever this coffee is brewed at the roastery, those around me immediately exclaim, "It smells amazing!" It is a coffee that makes people look forward to it even before it is brewed. The actual tasting experience completely lives up to this impression. Rich fruit aromas of red cherry, blueberry bubble gum, blackcurrant, and orange candy burst and spread throughout the mouth. After finishing the coffee, that sweet aroma still lingers in the mouth for a long time, leaving a captivating, long-lasting finish. Furthermore, the appeal of this coffee is not limited to its bold flavors. Its solid candy-like sweetness and slightly viscous mouthfeel provide the perfect support for the overall profile, so even as the temperature drops, the flavors do not become unbalanced, allowing you to enjoy it pleasantly until the very last drop.

The first sip reveals its vivid fruitiness. The second sip brings amazement at its endless, lingering finish. As you savor it more carefully, you can appreciate the solid sweetness and silky texture that support everything. Every sip reveals a new reason to love it. This is a coffee that captivates you with every sip. Please slow down and fully enjoy this beauty.