Colombia El Diviso thermal shock

Product detailed description

This coffee is the kind of small gift you treat yourself to without a second thought. It is juicy, fragrant, and distinctly creamy, bringing comfort even to the shortest winter days. It comes from the Colombian farm El Diviso, where Néstor Lasso works with controlled fermentation and thermal shock, a processing method designed to stabilize the flavour profile at a precisely chosen moment. For this lot he selected the Ombligon variety, a young Colombian cultivar that has been gaining attention for its vitality and dense, high-quality beans.

The thermal shock forms the final stage of the process. The beans are briefly exposed to a temperature of 65–70 °C, which halts microbial activity and locks in the final aromatics. Before this step, several controlled phases take place: 40 hours of oxidation, followed by anaerobic fermentation at 17–20 °C, and the addition of coffee-cherry infusions that enhance aromatic intensity and preserve a clean profile. Only then does the coffee undergo the final stabilization through thermal shock.

The resulting cup is consistent and harmonious. On our cupping table, we tasted notes of strawberry, yogurt, raspberry, and redcurrant.

country: Colombia
region: Huila
farm: El Diviso, Nestor Lasso
altitude: 1750–1850 m a.s.l.
variety: Ombligon
classification: microlot
process: thermal shock

use: FILTER

taste profile: linzer cookies, strawberry jam, yogurt

producer: qb coffee s.r.o., Březová 621/62, Brno Jundrov 63700