[Green Bean] Colombia El Diviso Ombligon Natural Competition Lot

ALL INFORMATION;

Origin : Colombia
Category : Competition Grade
Region / Area : Huila
Farm : El Diviso
Altitude : 1700m
Variety / Processing : Ombligon Natural Anaerobic
Dominic's SCA Cupping Score : 89.5
Note : Dark Cherry, Raspberry, Rose, Creamy, Wine
Harvest : 2024
Shipping : Air (vacuum)
Weight: 1kg

El Diviso

El Diviso Farm was founded in 1997 by Mr.Jose Uribe Lasso in the Normandia district. It is about a 30 minute drive northwest of Huila's Brucellas, Pitalito region of Colombia. Spanning about 14 hectares, at 1770 masl, the farm harvests just once a year–from October through to December.
 
By 2022, Jose had encouraged his three sons (Jonathan 29 years old, Adrian 25 years old and Nestor 23 years old) to become involved in farm management and production.
The three sons are very enthusiastic and actively working to introduce the latest manufacturing methods. In particular the family is experimenting with long fermentation times, oxidation, anaerobic fermentation and re-application of mucilage juices to the cherry during processing.

All the coffee is hand picked at its most ripe stage, then naturally dried under controlled condition and homogeneous
temperatures and to give durability to the coffee and preserve the quality.

Surrounding the coffee plantation and mill the family keep a
large are a of natural reserve that approaches 5 hectares, where they take care of and preserve the natural flora and fauna to ensure diversity of the landscape.

OMBLIGON PROCESSING

● STEP 1. THE CHERRIES ARE PICKED AT OPTIMAL MATURITY STAGE, WITH BRIX DEGREES RANGING BETWEEN   21 - 24 DEGREES. 
● STEP 2. THE CHERRIES ARE  PUT INTO OPEN PLASTIC TANKS AND ARE LEFT OXIDISING  FOR 48 HOURS. DURING THESE 48H, THE COFFEE MUST (JUICE OR EXTRACT PRODUCED DURING THE OXIDATION) IS CONSTANTLY BEING RECIRCULATED. THE COFFEE MUST IS MONITORED AND ANALYSED TO MAKE SURE THAT IT IS AT 19 BRIX DEGREES AND THAT THE PH DOESN’T FALL UNDER 5.
● STEP 3. ALL THE CHERRIES ARE EMPTIED IN A TANK OF COLD WATER AND THE ONES THAT STAY AFLOAT (UNRIPE, LOWER DENSITY, BROCA INFECTED ETC…) ARE MANUALLY REMOVED.
● STEP 4. THE CHERRIES ARE THEN RINSED WITH WATER HEATED AT 50° C  (THERMAL SHOCK) TO LOOSEN THEIR MOLECULAR STRUCTURE  AND KICKSTART THE FERMENTATION PROCESS BEFORE BEING TRANSFERRED INTO AIRTIGHT PLASTIC BINS TO ANDSTART THEIR ANAEROBIC PROCESS.