El Diviso Estate Blend
Washed
Estate Blend Washed – Data Sheet
– Coffee name: El Diviso Estate Blend Washed
– Grade: Product of Colombia
GEOGRAPHIC LOCATION
– Country: Colombia
– Region: Huila
– Farm: El Diviso
– Altitude: 1.850 m.a.s.l
GROWING CHARACTERISTICS
– Varieties: Caturra & Colombia
– Drying: Canopies
– Processing: Washed
– Fermentation: Anaerobic
ORGANOLEPTIC CHARACTERISTICS
– Notes: Roses, Orange Blossom, Marshmallow, Lychee, 8Brown Sugar, Mango. Bright, Full, Juicy and Structured
– SCA Score: >86
Estate Washed Process
Step 1:
- Floating, Manual selection of picked cherries, 70% are ripe cherries and 30% are pink, less ripe, with an average of 23 Brix degrees.
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Oxidation for 48 hours at an average room temperature of 22°C.
- Anaerobic fermentation in bags or containers, for 12 hours. At an average temperature of 16 and 18°C
- Coffee cherries are then transferred to pulping tanks or hoppers, carrying out a 20-hour oxidation.
- Coffee cherry leachate/Mossto collection
Step 2: Pulping of coffee
Step 3:
- Coffee with mucilage goes for a 12-hour oxidation process, and leachate is added.
- The leachate is added to continue with a submerged fermentation at a temperature of 28°C for 8 hours, recirculating the leachate, and leaving the coffee beans with mucilage on.
- To stop the fermentation, a thermal shock is done by washing the coffee with hot water (65 to 70°C).
Step 4: Drying in canopies at a maximum temperature of 30°C for an average of 18 to 24 to 24 days, allowing up to 11% humidity.
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