Dear Green Coffee: Colombia, Finca El Diviso, Extended fermentation

This farm is located in the heart of Bruselas, Huila, and is run by the producer Martha and family. They grow exotic varietals such as the Pink Bourbon in this lot! Martha’s son Nestor who is only 21 years old spends most of his time in the town centre at the cooperatives roasting samples, cupping, learning and meeting new people. There is no doubt he is the sales person in the family. Martha’s elder son, Adrian helps her at the milling centre, where they are very passionate about fermentation and different types of processes.

After cleaning and selecting the cherries are picked by hand and the coffee is fermented in two stages. Stage one is a 12hr anaerobic fermentation and then the coffee is repulsed. This is followed bay stage two, an extended 40hrs anaerobic process in water tanks. It is then dried in marquesinas (raised canopy) for 20 days.