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Origin: El Diviso, Huila, Pitalito, Colombia.
Altitude: 1750 masl
varietal: Ombligon
process: Thermal Shock Yeast Anaerobic Natural
Flavor notes: blueberry, cranberry, sour tape candy, skittles, nerds
Suggested for Pour over and Immersion:
1:15 Coffee to Water Ratio
El Diviso’s unique processing method sets it apart. The coffee cherries are harvested at peak ripeness, followed by a thorough hypochlorite wash to ensure cleanliness. The cherries undergo a 48-hour controlled oxidation at temperatures between 30-40°C. A thermal shock is then applied, where cherries are washed at 32°C before moving to a 24-hour anaerobic fermentation. After this, they are washed again with hot water at 60°C and then dried on raised African beds, enhancing the flavour profile.
A lot of coffee competitors chose this for their national competitions. Australian barista champ Jack Simpson had used the ombligon from El Diviso to place third in the 2023 World Barista Competition.
Someone grabbed a
