· Notes: Cherry, Blackberry, Lavender, Jasmine.
Region: Bruselas, Pitalito, Huila.
Farm The Divide.

Producer: Nestor Lasso.
Process Natural Thermal Shock.
Variety Navel.

· Harvest: 2025.
Height: 1,700–1,800 metres above sea level.
Sieve 16-18.
· SCA Score: 90.5 points.
Recommended: Filter.

The Process:

Optimal selection of darker-coloured cherries with Brix levels of 24–26°. Floaters are removed and the cherries are washed with 5% alcohol to remove impurities and unwanted bacteria. The process begins with 48 hours of fermentation in the presence of oxygen, followed by a 12-hour resting period and a further 60 hours of fermentation in open bags. The bags are opened periodically to maintain a temperature of between 30 and 40°C. After 60 hours, the bags are left open to allow the temperature to rise before washing. The cherries are placed in a plastic tank for 24 hours of anaerobic fermentation with must recirculation.

The cherries are washed and fermentation is halted using hot water at 50 °C. Tempering is a specific method for rapidly cooling coffee beans or cherries. It is a crucial step in various coffee processing methods, as it helps to retain the compounds released during fermentation. The combination of hot and cold water first opens the pores of the bean and traps the volatile compounds.

We offer shipping to the Peninsula (Spain and Portugal) within 24–72 hours Working days.

·For destinations outside the Iberian Peninsula (the Balearic Islands, the Canary Islands, Ceuta, Melilla and the rest of Europe), Ask us about our terms and conditions.

Also You can collect your order for free. Monday to Friday from 9 am to 6 pm at our shop Santa Roaster (C/ Tomás Heredia, 3, Soho, Málaga).