El Diviso - Advanced Natural [Bourbon Aji]

Description

Farm: El Diviso Region: Huila, Colombia Producer: Nestor Lasso Variety: Bourbon Aji Process: Advanced Natural Altitude: 1750 masl Roasting Profile: Filter Roasting Machine: ROEST P3000   Aroma: Strawberry Bubblegum Flavor: Cherry Candy Aftertaste: Cherry Mouthfeel: Round and Syrupy      Processing Step 1 – Selective Hand Harvesting Only fully ripe Bourbon Ají cherries are handpicked to ensure maximum sweetness, uniformity, and optimal fermentation. Step 2 – Initial Oxidation (24 hours) The whole cherries rest in open-air tanks for 24 hours of controlled oxidation, activating native microorganisms and building the first layer of fruity aromatics. Step 3 – First Anaerobic Fermentation (48 hours) The cherries are placed in sealed tanks for 48 hours of anaerobic fermentation, developing deep strawberry, berry, and tropical flavors. Step 4 – Secondary Anaerobic Fermentation (48 hours) The cherries are transferred to sealed fermentation bags for another 48 hours. The high-CO₂ environment increases sweetness and berry complexity. Step 5 – Thermal Conditioning A controlled thermal shock is applied to stabilize fermentation and preserve berry, cocoa, and sweet aromatics. Step 6 – Slow Sun Drying (15–20 days) The cherries are dried on raised beds under solar marquesinas and turned regularly for even drying. This slow process concentrates sugars and enhances the cocoa and berry profile. Step 7 – Resting & Stabilization (20–30 days) Once the cherries reach 10–11% moisture, they are stored under controlled conditions to stabilize and allow the flavors to fully develop before milling.