About The Coffee:At El Diviso, the cherries are carefully selected, controlling the brix level ranging from 24 to 26 degrees. Floaters are removed and the cherries are washed with hypochlorite to remove impurities and bacteria. The cherries are bagged and left in an oxidation process for 48 hours, followed by a 12-hour resting period and then another 60-hour oxidation process. The bags are periodically opened to maintain a temperature between 30-40 degrees.
At the end of the 60 hours, the bags are left open to increase the temperature before washing with water at 32 degrees. The objective is to avoid the thermal difference between the water and cherry temperature. The cherries are then loaded on to a 1000L plastic tank for a 24 hour anaerobic fermentation. Leachates are recirculated. The cherries are then washed with hot water at 60 degrees. The drying is done in African beds to an initial 18% moisture content. Depending on climate and available time to finish the process, it continues on the African beds, otherwise, it is concluded by mechanical drying.
