El Diviso (Colombia) Coffee
Because our roasting days are Monday-Wednesday, all of our orders are shipped on Thursday & Friday only. Orders placed after Wednesday evening will be shipped the following week. For shipping rates please see our Shipping Info page.
Tasting notes: Rounded, full-bodied, dark chocolate and red cherry
Region: El Tambo, Huila
Altitude: 1740 masl
Varietal: Castillo, Colombia
Process: Fully Washed
Blanca Alicia Beltran, a member of Asprovam Growers Association and the owner of El Diviso Farm, was raised in Huila in a coffee growing family. She started farming on her own in Huila districts but in 2009 moved to El Tambo to buy a bigger piece of land (8 Hectares) in collaboration with her brother in law. When they first arrived Blanca and her husband planted 50,000 new trees. She still lives there with her husband, son and two grandchildren.
Blanca picks the Castillo beans when they are purple and the Colombia when they are bright red to ensure full ripeness. She employs a dry fermentation time of 17 hours before pulping in a traditional Zaranda pulper. The coffee is dried in a Parabolic drying on raised tables for 8 days.
Coffee in Colombia
Colombia is a coffee heavyweight producing around 11 million bags per year. This volume places it third globally behind Vietnam and Brazil in total production. Colombia’s coffee production is unique in that it has no easily definable harvest season. The two mountain ranges that run north to south across the length of the country are used as the defining boarders between regions. This physical division creates individual microclimates that drastically impact the seasons of the coffee trees and result in an origin that is harvesting 365 days a year.
For specialty purposes there are five well established regions: Huila, Cauca, Tolima, Narinio & Antioquia. These regions are also some of the largest in the country by size and coffee production with Huila being the largest and Antioquia following closely behind. Huila is by far the best known for high end coffees but increasingly exporters and traders are looking into less established regions to find new and exciting coffees. The size of these regions also means extremely diverse microclimates and flavour profiles can be found in a single region.
Production in Colombia is very much dominated by small holders that band together into Cooperatives and growers associations. This means the vast majority of coffee in Colombia comes in big lots that contains coffee from many growers. This is further complicated by the fact that the majority of coffee is processed on the farm by the producers. Depending on the mind set and skill of the individual producer you may have great coffee being mixed with average coffee. Furthermore it is common to get variance in humidity level and bean density which can impact the overall quality of the lot. While many of these Coop lots are of extremely high quality it has been the mission of the specialty industry to isolate and separate the coffee from the very best producers.
The size and complexity of the Colombian coffee industry makes it one of the most exciting and undiscovered origins in the world today. The potential is unfathomably large, with many producing areas extremely remote making them difficult to work with.