El Diviso’s latest is spicy, gingery and so goody. To achieve what is one of the most interesting coffees on our rotation, Nestor applies one of his signature advanced processing methods to this seldomly-seen Chilli Bourbon varietal. Perfectly ripe cherries are hand-harvested and sealed for a 40hr anaerobic fermentation. They are then moved to tanks for a controlled 20-hour oxidation phase. Followed by a second fermentation with leachates to intensify the cherry's fruity complexity. After this, cherries are thermal shock washed at 65–70°C and carefully dried in parabolic dryers. Expect punchy peachy aromatics and crisp tropical fruit sparkles with a touch of black pepper to finish.