Imagine a coffee that’s as vibrant and colorful as bonpari candies. Father's Coffee presents Colombia El Diviso – a coffee that blends the tropical freshness of mango with the subtle sweetness of chocolate. Thanks to the unique thermal shock process, this specialty coffee retains its intensity of flavor and surprises with its complexity. Every sip is an experience full of fruity juiciness, gentle acidity, and floral sweetness. This is not just coffee; it’s a true adventure for your taste buds.
This exceptional coffee comes from the El Diviso farm, where Nestor Lasso and his family continuously push the boundaries of fermentation and coffee processing. The high-altitude conditions of the Huila region, where Sidra grows at an altitude of 1,800 m above sea level, give this variety its complex character. The coffee cherries undergo fermentation with brewing yeasts, which develop deep fruity tones and unique aromatics. Thanks to this experimental approach, every cup of El Diviso Sidra is perfectly balanced and unforgettable.
The thermal shock method involves controlling temperature shifts during processing, allowing for better flavor extraction and the preservation of fresh tones. First, the coffee cherries ferment at lower temperatures, which helps develop delicate aroma and sweetness. Then, they are briefly exposed to higher temperatures, stabilizing the flavor profile and enabling better absorption of fruity and floral tones. The result is a coffee with prominent tropical fruit flavors, refreshing acidity, and a smooth chocolate finish – perfect for those seeking bold and innovative tastes.