El Diviso Double Anaerobic Geisha
Josh’s notes:
Literally tastes like Topo Chico lime. King of seltzer waters. I look FORWARD to drinking this coffee. It's like that one seltzer you've left in the fridge specifically for Friday night. You may have even lowered the fridge temp just to make it even better. When and only when it's thoroughly chilled do you take it out and pop that cap. Take the first swig, ooooooooooooo that's a crispy seltzer. Like a good McDonald's Sprite. Anyway, imagine that but as a hot coffee. El Diviso never misses. This incredible coffee will definitley go quickly, so jump on it if you see it!
El Diviso needs no introduction here. Their coffees have been winning Barista Championships and Brewers Cups both regional and international for the past few years by top baristas all over the world. Run by Nestor Lasso in Bruselas, Huila, they are constantly bringing us absolutely stunning, unique coffees. This geisha is no exception.
El Diviso’s notes:
This is a geisha processed with our double anaerobic mossto washed process (Started as Anaerobic Mossto Natural & Finished as Washed). A double anaerobic or hybrid washed coffee is made by fermenting ripe geisha cherries in sealed fermentation barrels for 20 hours at an average temperature of 16 - 18°C, then transferring the coffee to separate oxidation tanks to sit for 28 hours at temperatures of 36°C. Following the oxidation phase, the coffee once again will undergo a second anaerobic phase but this time with added microbial mossto that was collected from the leached cherries from the previous anaerobic fermentation cycle for 18 hours and will be controlled to ferment at 16 - 20°C.
After the second anaerobic phase, the coffee is depulped, soaked in 45°C water for 18 hours, and dried in canopy covered solar drying beds for 18 - 24 days. It is then placed in sealed grainpro bags for an additional 15 days.
Roast:
Roasted light and spectacularly by our friends at Hatou Coffee and Roasters in Jeju, South Korea, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s notes:
Literally tastes like Topo Chico lime. King of seltzer waters. I look FORWARD to drinking this coffee. It's like that one seltzer you've left in the fridge specifically for Friday night. You may have even lowered the fridge temp just to make it even better. When and only when it's thoroughly chilled do you take it out and pop that cap. Take the first swig, ooooooooooooo that's a crispy seltzer. Like a good McDonald's Sprite. Anyway, imagine that but as a hot coffee. El Diviso never misses. This incredible coffee will definitley go quickly, so jump on it if you see it!
El Diviso needs no introduction here. Their coffees have been winning Barista Championships and Brewers Cups both regional and international for the past few years by top baristas all over the world. Run by Nestor Lasso in Bruselas, Huila, they are constantly bringing us absolutely stunning, unique coffees. This geisha is no exception.
El Diviso’s notes:
This is a geisha processed with our double anaerobic mossto washed process (Started as Anaerobic Mossto Natural & Finished as Washed). A double anaerobic or hybrid washed coffee is made by fermenting ripe geisha cherries in sealed fermentation barrels for 20 hours at an average temperature of 16 - 18°C, then transferring the coffee to separate oxidation tanks to sit for 28 hours at temperatures of 36°C. Following the oxidation phase, the coffee once again will undergo a second anaerobic phase but this time with added microbial mossto that was collected from the leached cherries from the previous anaerobic fermentation cycle for 18 hours and will be controlled to ferment at 16 - 20°C.
After the second anaerobic phase, the coffee is depulped, soaked in 45°C water for 18 hours, and dried in canopy covered solar drying beds for 18 - 24 days. It is then placed in sealed grainpro bags for an additional 15 days.
Roast:
Roasted light and spectacularly by our friends at Hatou Coffee and Roasters in Jeju, South Korea, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s notes:
Literally tastes like Topo Chico lime. King of seltzer waters. I look FORWARD to drinking this coffee. It's like that one seltzer you've left in the fridge specifically for Friday night. You may have even lowered the fridge temp just to make it even better. When and only when it's thoroughly chilled do you take it out and pop that cap. Take the first swig, ooooooooooooo that's a crispy seltzer. Like a good McDonald's Sprite. Anyway, imagine that but as a hot coffee. El Diviso never misses. This incredible coffee will definitley go quickly, so jump on it if you see it!
El Diviso needs no introduction here. Their coffees have been winning Barista Championships and Brewers Cups both regional and international for the past few years by top baristas all over the world. Run by Nestor Lasso in Bruselas, Huila, they are constantly bringing us absolutely stunning, unique coffees. This geisha is no exception.
El Diviso’s notes:
This is a geisha processed with our double anaerobic mossto washed process (Started as Anaerobic Mossto Natural & Finished as Washed). A double anaerobic or hybrid washed coffee is made by fermenting ripe geisha cherries in sealed fermentation barrels for 20 hours at an average temperature of 16 - 18°C, then transferring the coffee to separate oxidation tanks to sit for 28 hours at temperatures of 36°C. Following the oxidation phase, the coffee once again will undergo a second anaerobic phase but this time with added microbial mossto that was collected from the leached cherries from the previous anaerobic fermentation cycle for 18 hours and will be controlled to ferment at 16 - 20°C.
After the second anaerobic phase, the coffee is depulped, soaked in 45°C water for 18 hours, and dried in canopy covered solar drying beds for 18 - 24 days. It is then placed in sealed grainpro bags for an additional 15 days.
Roast:
Roasted light and spectacularly by our friends at Hatou Coffee and Roasters in Jeju, South Korea, rested for 7 days, then vacuum packed and frozen for long term storage.
Roast Level
Varietal
Origin
Region
Farm
Farmer
Altitude
Processing
Drying Method
Roaster
Light ••••• Dark
Geisha
Colombia
Bruselas, Huila
El Diviso
Nestor Lasso
1780-1900 MASL
Double Anaerobic Washed
Raised Bed
Hatou | Jeju, Korea