El Diviso / Nestor Lasso Typica

On the farm, Typica Mejorado cherries are hand-picked only when fully ripe, disinfected, floated in water to remove impurities and low-density beans, and manually selected for quality. They then undergo oxidation for 36–48 hours at around 25°C in plastic tanks, followed by anaerobic fermentation for 24–36 hours in sealed bags or tanks at 16–20°C, where cherry lixiviates are collected and reused to enhance flavors. Next comes submerged fermentation with lixiviate recirculation for 36 hours at 17–23°C, ended by a thermal shock at 65–70°C to lock in notes of plum, wild blackberry, white sugar, sweet lulo, and watermelon.

The beans dry in stainless steel dehumidifiers at 37–45°C, pausing at 18% moisture for a 60-hour rest in black bags inside a dark, airtight warehouse, before resuming to reach 10–11% final moisture. Stored in traditional sacks with GrainPro liners to preserve freshness, this DIV97 Natural lot waits until roasting and brewing release its carefully crafted profile into every cup.