Colombia

El Diviso

Soft magnolia florals are followed up by a perfect balance between citrus acidity and honey sweetness.
  • 30 hour tank fermentation used, before a 20 day drying period on raised beds.
  • Clean citric acidity and deep honey sweetness, and some soft floral aromas.
  • Whole Bean Coffee - 250g (8.8oz) / 1000g (35.2oz).
  • Omni-roast (roasted for use as filter and espresso).
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: 10th of June.

Expect notes of:

Lemon

Honey

Magnolia

Flat rate shipping

Worldwide rates $7.6 / €6.7
Denmark from 29 DKK

FREE SHIPPING TO 40+ COUNTRIES

On all orders above
500 DKK (€67.00 / $76.50)*

WE ONLY SHIP FRESH ROASTS

Shipping from the roastery
Tuesday and Thursday

Colombia

El Diviso

Blanco Bolaños has farmed coffee at El Diviso for many years, but has only recently been able to fully engage her passion for growing quality coffee. She always knew that great coffee required an eye for detail, but after participating in InCoNexus’ Huila Program, she now has a much better grasp of the processes required to ensure a high quality crop. This year, her focus is on improving the health of the soil, so that she can minimise her use of artificial inputs. There will also be some renovations to the drying station on the farm. Blanca hopes that all of this investment will ensure quality on her farm, and stabilise her income. A stable and fair income can be an example to the young people in the region who don’t see coffee as a valuable career choice, and are likely to leave the area for a job i the bigger cities. As the average ago of coffee farmers increases, this is a big problem for coffee, especially in rural Colombia.

The farm is around 4 hectares, with 3,5 planted with coffee, and the remainder under beans, peas and corn. This lot is of the Caturra varietal, with a small amount of the rust resistant Colombia varietal. The washed process used is very typical Colombia, with a 30 hour tank fermentation used, before a 20 day drying period on raised beds under parabolic driers. This unveils a very classic Huila profile, with a clean citric acidity and deep honey sweetness, and some soft floral aromas.

Huila

A diverse flavour spectrum

Coffees grown in Huila are highly prized in our industry, for several reasons. The mountainous terrain provides high altitudes and varying microclimates, leading to a diverse flavour spectrum throughout the area. Diversity is also encouraged by the large number of small farms, with those averaging between 1 and 3 hectares producing much of the coffee in the region. The small farms here mainly have their own processing facilities, both wet mills, where the coffee is pulped, fermented and washed, and space for drying the coffees. Huila is particularly exciting for speciality coffee due to its plentiful high altitude. The Colombian Andes split into 3 distinct ranges here, the eastern, western and central ‘cordilleras’. El Congreso sits in the San Agustin municipality just at the split between the central and eastern cordilleras, in the far south of Huila. This high altitude leads to large day-night swings in temperature, which slows cherry maturation. Further down into the valley between the two cordilleras, lies a large area of jungle. Weather systems carry cool, moist air from the jungle up into the coffee growing lands, further lengthening the cherry maturation. All this leads to very intense, sweet and complex cups, but also to one of the main challenges of producing coffee in this region. The cool temperatures and high level of humidity mean that drying coffee can be a very difficult prospect here.

When coffee arrives at our roastery we like it to sit between 10 and 11% moisture, but lower quality coffee in Huila is often sold at around 12% moisture content, which will lead to much faster ageing and the onset of woody and faded flavours. To combat this, many producers use parabolic driers, essentially large plastic greenhouses, to shield their drying coffee from the elements, and raise the temperature enough to lower the coffee’s moisture content below 11%. However, when these are not used correctly, they can create very high temperatures, which dries coffee much too quickly and often unevenly. This reduces the integrity of the coffee’s cell walls, and will also lead to very fast ageing of the green coffee. Carefully controlling the use of parabolic driers to reach the magical 11% in 12-18 days is the ideal, and leads to long-lasting sweetness and character in the green coffee. Without this level of attention, the coffee can start to age before it even reaches the roastery.

Technical
Data

Producer Blanca Bolaños
Region Huila
Altitude 1785 masl
Varietals Caturra
Process Washed
Harvest December 2018

Process
Washed

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Get notified

Sign up to our email service to get notifed with the release of new coffees.

Kr. 119,00

QTY:
Soft magnolia florals are followed up by a perfect balance between citrus acidity and honey sweetness.
  • 30 hour tank fermentation used, before a 20 day drying period on raised beds.
  • Clean citric acidity and deep honey sweetness, and some soft floral aromas.
  • Whole Bean Coffee - 250g (8.8oz) / 1000g (35.2oz).
  • Omni-roast (roasted for use as filter and espresso).
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: 10th of June.

Expect notes of:

Lemon

Honey

Magnolia

Flat rate shipping

Worldwide rates $7.6 / €6.7
Denmark from 29 DKK

FREE SHIPPING TO 40+ COUNTRIES

On all orders above
500 DKK (€67.00 / $76.50)*

WE ONLY SHIP FRESH ROASTS

Shipping from the roastery
Tuesday and Thursday

Colombia

El Diviso

Blanco Bolaños has farmed coffee at El Diviso for many years, but has only recently been able to fully engage her passion for growing quality coffee. She always knew that great coffee required an eye for detail, but after participating in InCoNexus’ Huila Program, she now has a much better grasp of the processes required to ensure a high quality crop. This year, her focus is on improving the health of the soil, so that she can minimise her use of artificial inputs. There will also be some renovations to the drying station on the farm. Blanca hopes that all of this investment will ensure quality on her farm, and stabilise her income. A stable and fair income can be an example to the young people in the region who don’t see coffee as a valuable career choice, and are likely to leave the area for a job i the bigger cities. As the average ago of coffee farmers increases, this is a big problem for coffee, especially in rural Colombia.

The farm is around 4 hectares, with 3,5 planted with coffee, and the remainder under beans, peas and corn. This lot is of the Caturra varietal, with a small amount of the rust resistant Colombia varietal. The washed process used is very typical Colombia, with a 30 hour tank fermentation used, before a 20 day drying period on raised beds under parabolic driers. This unveils a very classic Huila profile, with a clean citric acidity and deep honey sweetness, and some soft floral aromas.

Huila

A diverse flavour spectrum

Coffees grown in Huila are highly prized in our industry, for several reasons. The mountainous terrain provides high altitudes and varying microclimates, leading to a diverse flavour spectrum throughout the area. Diversity is also encouraged by the large number of small farms, with those averaging between 1 and 3 hectares producing much of the coffee in the region. The small farms here mainly have their own processing facilities, both wet mills, where the coffee is pulped, fermented and washed, and space for drying the coffees. Huila is particularly exciting for speciality coffee due to its plentiful high altitude. The Colombian Andes split into 3 distinct ranges here, the eastern, western and central ‘cordilleras’. El Congreso sits in the San Agustin municipality just at the split between the central and eastern cordilleras, in the far south of Huila. This high altitude leads to large day-night swings in temperature, which slows cherry maturation. Further down into the valley between the two cordilleras, lies a large area of jungle. Weather systems carry cool, moist air from the jungle up into the coffee growing lands, further lengthening the cherry maturation. All this leads to very intense, sweet and complex cups, but also to one of the main challenges of producing coffee in this region. The cool temperatures and high level of humidity mean that drying coffee can be a very difficult prospect here.

When coffee arrives at our roastery we like it to sit between 10 and 11% moisture, but lower quality coffee in Huila is often sold at around 12% moisture content, which will lead to much faster ageing and the onset of woody and faded flavours. To combat this, many producers use parabolic driers, essentially large plastic greenhouses, to shield their drying coffee from the elements, and raise the temperature enough to lower the coffee’s moisture content below 11%. However, when these are not used correctly, they can create very high temperatures, which dries coffee much too quickly and often unevenly. This reduces the integrity of the coffee’s cell walls, and will also lead to very fast ageing of the green coffee. Carefully controlling the use of parabolic driers to reach the magical 11% in 12-18 days is the ideal, and leads to long-lasting sweetness and character in the green coffee. Without this level of attention, the coffee can start to age before it even reaches the roastery.

Technical
Data

Producer Blanca Bolaños
Region Huila
Altitude 1785 masl
Varietals Caturra
Process Washed
Harvest December 2018

Process
Washed

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Get notified

Sign up to our email service to get notifed with the release of new coffees.

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