There's nothing but absurdity here – both in flavour and in Nestor's processing treatment. Only ripe cherries are handpicked, oxidised for 48hrs with mosto, floated in cold water, and thermal shock washed at 50ºC, before being anaerobically fermented for 80hrs with brewers yeast (commonly used in beer brewing and winemaking). Dried mechanically for 12hrs and then in a parabolic solar dryer for 15 days. Huge apricot, enormous cherry, massive mango makes for a cup so big, so indulgent, so tropical, and so so good! This is a 250g box from our El Diviso Special Release Collection. Last roast date: 03/01/25 - Producer: Nestor Lasso at El Diviso - Region: Bruselas, Pitalito, Huila - Variety: Caturra Choroso - Altitude: 1850masl - Cup Score: 88.25 - Process: A Ripe cherry selection is oxidised for 48hrs and mixed with mosto. Floated then thermal shocked at 50°C prior to anaerobic fermentation over 60hrs with brewers' yeast at 35°C. Dried in two stages over 15 days. - Cupping Notes: Mango & apricot, guava & cherry. - Brew Notes: Fanta & mango filters. Cassis, rose and dark choc espressos. Speckled egg flat whites.

There's nothing but absurdity here – both in flavour and in Nestor's processing treatment. Only ripe cherries are handpicked, oxidised for 48hrs with mosto, floated in cold water, and thermal shock washed at 50ºC, before being anaerobically fermented for 80hrs with brewers yeast (commonly used in beer brewing and winemaking). Dried mechanically for 12hrs and then in a parabolic solar dryer for 15 days. Huge apricot, enormous cherry, massive mango makes for a cup so big, so indulgent, so tropical, and so so good! This is a 250g box from our El Diviso Special Release Collection. Last roast date: 03/01/25 - Producer: Nestor Lasso at El Diviso - Region: Bruselas, Pitalito, Huila - Variety: Caturra Choroso - Altitude: 1850masl - Cup Score: 88.25 - Process: A Ripe cherry selection is oxidised for 48hrs and mixed with mosto. Floated then thermal shocked at 50°C prior to anaerobic fermentation over 60hrs with brewers' yeast at 35°C. Dried in two stages over 15 days. - Cupping Notes: Mango & apricot, guava & cherry. - Brew Notes: Fanta & mango filters. Cassis, rose and dark choc espressos. Speckled egg flat whites.