HATCH - El Diviso - Colombia - Anaerobic Natural - Pink Bourbon

Hatch Coffee Roasters is located in Markham, Ontario, Canada

From HATCH

Another banger from Nestor and Adrian Lasso. El Diviso continues to be a producer we love working with as their quality never ceases to impress!

From La Baia Coffee:

“Nestor and Adrian are two young people who represent the new generation of coffee producers in Colombia. They are risky, innovative, and they are in an endless pursuit to develop thought provoking flavor profiles that are truly one of a kind. Today, at 22 and 24, the two brothers have teamed up to run the family farm Finca El Diviso. Nestor’s coffees as of recent have become a cult hit among the industry and have gained acclaim on the world stage from this years 2022 World Barista Championship when his anaerobic natural Sidra was used to win the World Barista Championship.”

“The process begins with a collection of ripe Pink Bourbon cherries with a brix reading between 24 and 26 degrees. Initial fermentation starts in grainpro bags for 48 hours and until the internal bag temperature reaches 35 degrees celsius and then followed by a thermal shock process of 18 degrees celsius. The coffee is then placed into sealed tanks to start anaerobic fermentation for 120 hours. Following fermentation, the coffee goes directly to solar drying beds for 15 - 20 days. It is routinely raked and rotated to assure even exposure and drying. The final phase of drying, the coffee is placed in sealed grainpro bags for an additional 15 days.”