{"product_id":"colombia-el-diviso-sidra-anaerobic-natural-filter","title":"Colombia El Diviso Sidra Anaerobic Natural          Filter","description":"\u003cp\u003e\u003cstrong\u003eColombia El Diviso Sidra \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Huila\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: 1700 meters above sea level\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e: Finca El Diviso\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOwner\u003c\/strong\u003e: Jose Uribe Lasso\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e: Sidra\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e:  Multiple fermentation Natural          \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e: Juiucy and complex with notes of tropical and purple fruits, violet and brown sugar.\u003c\/p\u003e\n\u003cp\u003eJose Uribe Lasso purchased Finca El Diviso in the early 2000’s when he moved from Narino to Pitalito in Huila to escape violence. For Jose, Huila was a place where the earth and climate was fertile and anyone with the will to work hard could overcome poverty.\u003c\/p\u003e\n\u003cp\u003eWith the help of his three sons, Jose cultivates the land to grow different varietals and experiments with processing on the farm. Each of his sons has a plot on the farm where they can do their own coffee, and one of his sons is studying QC at a national learning organisation.\u003c\/p\u003e\n\u003cp\u003eRipe cherries are hand-picked and then allowed to rest in open tubs for 12 hours at an average room temperature of 25°c. Next, they go through anaerobic fermentation in bags for 50 hours, maintaining an average temperature of 16 to 18°C. The cherries are then transferred into tanks, carrying out a 20-hour aerobic fermentation, allowing it to reach a maximum temperature of 42°C. The cherries are then placed in 50 kilo bags to start an anaerobic fermentation for 30 hours at temperatures between 16 and 20°C. They are then transferred into tanks, submerging them in water at 45°C, adding a mother culture or Lixiviados” from the previous harvest and performing recirculation for 18 hours.\u003c\/p\u003e\n\u003cp\u003eThe drying phase is started under canopies on raised beds, at a maximum temperature of 32°C. The initial phase is interrupted at 18% moisture content, transferring the cherries into black bags in a cellar without light. They are left to rest for 60 hours, then are transferred back to the drying beds, until reaching 11% moisture content. The coffee is then ready to be pulped and bagged.\u003c\/p\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"1 Kilogram","offer_id":52426610770213,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":true}],"url":"https:\/\/www.theroastcollective.com\/products\/colombia-el-diviso-sidra-anaerobic-natural-filter","provider":"The Roast Collective","version":"1.0","type":"link"}