El Divino Nino (Colombia) Coffee *new*
El Divino Nino (Colombia) Coffee *new* El Divino Nino (Colombia) Coffee *new* El Divino Nino (Colombia) Coffee *new* El Divino Nino (Colombia) Coffee *new* El Divino Nino (Colombia) Coffee *new* El Divino Nino (Colombia) Coffee *new* El Divino Nino (Colombia) Coffee *new*
£9.50

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: Floral, Peach, Cherry

Region:  Huila

Altitude:  1600-2000 masl

Varietal: Castillo, Colombia, Caturra

Process: Fully Washed

Our El Divino Niño is lot #6 of the crafted microblends Nordic Approach have from the department of Huila. The farms in Huila are small, and the deliveries of coffees can be tiny from each individual producer. When the deliveries are smaller than 5 bags, they mix coffees from producers, choosing flavor profiles that match up, and call the lots El Divino Niño, differentiated by lot numbers. Whether it’s an El Divino Niño coffee or a single producer lot by the name of the farmer, Nordic Approach pay the same premium and have the full traceability of deliveries. The premiums are paid based on a scoring system, and the entire premium goes back to the growers.

Because the coffees are from a variety of producers the methods vary a little but follow the local processing methods outlined below.

Picking

Coffees are picked in 3-4 passes. Meaning the producers/workers pick the more or less ripe cherries in one block. Then they might wait a few weeks until there’s again a descent amount of ripe cherries to pick in that same place. Generally the first and last pass is of lower quality, and the second and third will be considered as the best, with more ripe cherries and uniform quality. Nordic Approach try to buy parchment harvested in these two middle passes.

Processing

The coffee from Huila is generally fully washed, meaning pulped and fermented the traditional way. There are a few exceptions where farmers are using eco-pulpers with mechanical removal of mucilage, and/or are doing honeys, but it’s still not too common.

Dry fermentation

This is the most common and widely used method. The farmer will have a small beneficio, a small manual or electric pulper and a fermentation tank. They pulp the cherries in the afternoon. The coffees are going straight from the pulper in to the fermentation tank. It can sit there from one to two days, depending on the temperature. Higher temperature will speed up the fermentation process, and lower temperature will slow it down. Some producers do intermediate rinsing with water, that can also help them control the process.

Washing and grading

They normally stir the coffees in tanks or small channels before they remove the floaters. For the ones without channels it’s common to wash the coffees in the fermentation tank and skim off the floaters before it goes to the drying.

Drying

For the smallholders in regions like Huila the coffees are commonly sun dried in parabolic dryers that work a bit like greenhouses. The better producers have well ventilated facilities. There are many different variations and constructions, but generally they are all systems that is able to protect the coffee from rain. Producers that have constructions with good ventilation and manage to dry the coffee down to below 11% in 10 – 18 days often have very good and consistent coffees. Drying in Huila is a big challenge due to rain and high humidity. During drying the producers hand sort the parchment coffee for impurities and defects. By receiving premium payments, the producers can improve their facilities, by building new or reconstruct the dryers to increase ventilation and potentially add shade nets to slower drying, and hence improve the quality and longevity of the coffee.