Producer: Nestor Lasso

Production area: El Diviso, Huila

Country of origin: Colombia

Altitude: 1,850MASL

Variety: Sidra

Processing method: Anaerobic Natural

Roast level: Light roast

Flavor : cherry, lemon shortbread, red apple, dark chocolate, lemongrass, silky body, malic acidity

--------------------------------------------------------------------------------------

This exceptional coffee was produced on the El Diviso farm by Nestor Lasso, a third-generation coffee farmer. The family farm extends over 18 hectares of land on which a wide variety of coffee varieties are grown - 80,000 coffee trees grow at an altitude of between 1700 and 1850 meters.

這種特殊的咖啡是由第三代咖啡農 Nestor Lasso 在 El Diviso 農場生產的。這個代代相傳的莊園佔地 18 公頃，種植了各種各樣的咖啡品種 - 80,000 棵咖啡樹生長在海拔 1700 至 1850 公尺之間。

Processing: The cherries are picked at the optimal ripeness (determined by the ideal sugar content), pre-sorted and stored in barrels until they reach a PH of 4.5. They are then floated in cold/ambient temperature water to remove impure and void cherries.

加工：在最佳成熟度（由理想的糖含量決定）時採摘櫻桃，預先分類並儲存在桶中，直到其 PH 值達到 4.5。然後將它們漂浮在冷/環境溫度的水中，以去除不純和無效的果實。

This is followed by a 50 °C thermal shock. The cherries are then stored in jars where the anaerobic fermentation phase begins. Yeast is added during the fermentation at 35 °C for 80 hours. Afterwards the coffee is transferred to a mechanical drying system, where the cherries are dehydrated as quickly as possible. Finally, the cherries are placed on African drying beds until they reach their target humidity after around 15 days.

隨後是 50°C 的熱震動。然後將咖啡果儲存在罐子裡，開始厭氧發酵階段。在35°C下發酵80小時的過程中加入酵母。隨後，咖啡被轉移到機械乾燥系統，咖啡果在此盡快脫水。最後，將顆粒放在非洲乾燥床上，約 15 天後達到目標濕度。

--------------------------------------------------------------------------------------