el diviso competition hydro honey
el diviso competition hydro honey
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FAR FROM ORDINARY…
THIS COFFEE COMES IN 150g TINS
Variety Chiroso
Process Hydro honey
Origin Colombia
Region Pitalito, Huila
Finca El Diviso
Producer Nestor Lasso
Altitude 1750 masl
kiwi - candied apple - basil
Nestor Lasso and his brother Adrian decided to take a different approach from their parents and explore the world of specialty coffee and experimentation.
Together Nestor & Jhoan Vergara, also from a coffee farming family, established El Diviso by combining their family farms. This cooperation has improved the quality of their coffee, which has been recognized
in various barista competitions across Europe.
The partnership with Cat and Pierre from CATA Export was especially fruitful, as they collaborated on fermentation processes and protocols to produce award-winning coffees. It has also helped to provide career opportunities for young producers to stay in the coffee industry and pursue their passion.
The Coffee
The hydrohoney process innovatively combines elements of the washed and honey methods.
Similar to the honey process, cherries are pulped, leaving mucilage on the beans.
Unlike the honey process, hydrohoney includes a controlled water fermentation phase, allowing for precise fermentation management and more consistent flavor profiles.
Beans, still with significant mucilage, are dried on raised beds, patios, or mechanical dryers. Similar to the honey process, but prior water fermentation is a crucial difference.
The results are the clean, bright acidity of washed coffee with the sweetness and body of honey coffee. Depending on the mucilage left, the honey process enhances the coffee's sweetness and body.
This coffee is phenomenal on all brew methods!
**IMPORTANT SHIPPING INFO**
ALL PACKAGES ARE SENT ‘TRACKED’
PLEASE SELECT FROM EITHER TRACKED 24 or TRACKED 48 (UK)
PURCHASE ANY 2+ BAGS TO GET A SHIPPING UPGRADE TO TRACKED 24
Brew Guide Below
Temperature
Temperature
For pour-over filter methods, aim for the mid 80’s. We are aiming to preserve the sweetness of these coffees. Espresso, aim for lower 90’s.
Ratios / dose / bloom
Ratios / dose / bloom
Pour over:
Larger doses, smaller water ratios.
Initiate a bloom with minimal water, leave for up to a minute then start your pulse pours to the desired amount.
Espresso:
For larger doses, aim for a slightly larger yield than a 1:2 ratio but again cater to your taste. Use a pre-infusion if possible. Aim for an extraction in the mid-20 seconds.
Rest periods
Rest periods
Please ensure a rest period of at least 3 weeks for ALL brew methods; each coffee will be different in terms of rest needed. All our coffees will benefit from a substantial rest period of anywhere from 3-6 weeks (!) Ideally, you will grind what coffee you need and not keep pre-ground coffee for any length of time. Espresso generally needs a longer rest period than filter coffees, to fully de-gas and settle.
Freezing
Freezing
Please don’t freeze our coffees, it’s largely to do with the nature of the rest periods needed to develop profiles. As soon as a coffee is frozen, the development stage stops.
our process
we roast coffee in Livingston, near Edinburgh. Our roaster of choice is a typhoon fluid bed roaster. All electric.
all our coffees are rested before selling, to ensure they have developed fully before brewing. Optimal drinking is around the 3 week past roast date mark, although each coffee is uniquely different.
Coffee Info
Good to know
Roast Dates
We roast our coffees fresh every week so they can be enjoyed at their best – after a short rest. Following roasting, beans release CO₂ and their flavours gently settle, which is why we recommend letting them rest before brewing. For filter methods (V60, Chemex, Aeropress, batch brew), we suggest using the coffee from around 3–14 days after roast, with a sweet spot of 5–10 days. For espresso, we recommend 7–21 days, with lighter roasts often shining from 10–16 days. Store your coffee in a cool, dark place in a sealed bag or airtight container, and you’ll taste the clarity, sweetness, and balance that proper resting brings.
How our coffee gets to you
Otherwise known as Shipping and Despatch - we use Royal Mail if shipping in the UK and UPS if shipping abroad. We aim to ship off ASAP after purchase. This is different pre pre-orders or some limited runs, so be sure to either check the product page, or ask!
Unsure about something?
If you want clarity on anything or some help with brewing methods, just get in touch. No such thing as a stupid question...
Best place to reach us is on Instagram, through the website or andrew@thesourcecoffee.co.uk