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SPECIALTY COFFEE from COLOMBIA Floral Symphony
Recommended: Filter
Origin: Brussels, Huila Colombia
Variety: Ombligon
Process: Natural
Producer: Nestor Lasso
Tasting notes: Plum, dark chocolate, black grape, gum
Floral Symphony - Colombia
SPECIALTY COFFEE from COLOMBIA Floral Symphony
Recommended: Filter
Origin: Brussels, Huila Colombia
Variety: Ombligon
Process: Natural
Producer: Nestor Lasso
Tasting notes: Plum, dark chocolate, black grape, gum
SPECIALTY COFFEE from COLOMBIA Floral Symphony
27 years ago, El Diviso was born as a result of the efforts of an enterprising man and woman, with clear objectives and virtuous fruits, their sons Adrián and Nestor Lasso, who proudly continued the legacy of the family business, acquiring through experience, the necessary knowledge for the production of high quality coffees, thus reaching the most demanding palates of consumers of this product around the world.
With the knowledge acquired during this time, they have dedicated themselves to the production of washed, natural and honey coffees, focusing on the standardization and replication that allows them to preserve the main characteristics of each fruit, rigorously analyzing external factors such as space and time so that, consequently, quality is preserved and/or surpassed by each variety. The approach has been so large that the main farm, which has an area of 16ha, has not been enough to meet the demand, which led them to expand the work space, and today they have commercial allies such as other coffee producing farms and around 50 families covering an area of approximately 200ha. These fruits are processed in their 3 micro processing plants.
Their work is carried out through the optimal selection of the darkest colored cherries with 24-26° Brix. The floats are removed and the cherries are washed with 5% alcohol to eliminate impurities and unwanted bacteria. The process begins with 48 hours of oxidation, followed by a 12-hour rest period and then another 60-hour oxidation process. The bags are periodically opened to maintain a temperature of between 30-40°C. At the end of the 60 hours, the bags are left open to increase the temperature before washing. The cherries are then loaded into a plastic tank for a 24-hour anaerobic fermentation with leachate recirculation. Drying is done in two stages, the first in the sun for 15 days and the final stage in mechanical drying, leading to a humidity of 11%.
floral-symphony-colombia-atmans
Data sheet
- Country of Origin
- Colombia
- Roasted for
- Filter
- Tasting notes
- Blak grape
Chewing Gum
Dark chocolate
Plum - Processing
- Natural
- Variety
- Ombligon
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