El Diviso / Nestor Lasso Chiroso

On the farm, only the ripest cherries are picked by hand, then carefully disinfected and floated in water so that defects and low‑density beans are left behind, and only dense, healthy fruit continues its journey. Over 36 hours of oxidation followed by 48 hours of anaerobic fermentation at 17–20 °C, the cherries slowly develop complexity, while the coffee leachates that form are collected and reused in a 24‑hour submerged fermentation at 17–23 °C with constant recirculation, before a 65–70 °C thermal shock stops all microbial activity and locks the flavor in place.

Finally, the coffee is dried in a sealed environment at temperatures up to 37 °C until it reaches a stable 10–11% moisture, protecting its aromas and ensuring that all the care from farm and fermentation is preserved in every bean.