COLOMBIA | El Diviso Sidra
Regular price HKD 220
Unit price per
日曬哥倫比亞 El Diviso Sidra
COLOMBIA El Diviso Sidra Natural
櫻桃、葡萄、菠蘿果醬、紅絲絨蛋糕、複雜和發酵感
Cherry, Grape, Pineapple Jam, Red Velvet Cake, Complex & Funky
處理法 Process | 熱衝擊日曬 Thermal Shock Natural
豆種 Variety | Sidra
產區 Region | Huila
生產者 Producer | Nestor & Adrian Lasso
海拔高度 Altitude | 1,770 masl
El Diviso 莊園在 1997年創立，他們致力實驗不同類型的處理法，當中包括較長的發酵時間、氧化、厭氧發酵，以及在處理過程中嘗試加入植物性黏質在咖啡櫻桃中，以達到多樣而複雜的風味發展。再加上新品種 Sidra 原來的獨特豐郁風味，雖然在種植上的難度十分高，產量亦偏低，但仍不礙其在國際賽場盡顯光芒。
而這款咖啡進行了熱衝擊日曬處理，透過溫度控制，繼而控制或消除非選定之微生物的處理方式，通常用途為消毒漿果、破壞酵素（酶）、穩定品質、控制發酵（加入特定菌種）等。因此，在這款咖啡中你能感受到濃郁且複雜的水果風味，入口帶豐富的櫻桃和葡萄風味，更帶菠蘿果醬甜感，有著明顯發酵感。
El Diviso Estate was founded in 1997 and is known for its innovative approach to coffee processing. They have experimented with a variety of techniques, including extended fermentation, oxidation, and anaerobic fermentation. They have also experimented with adding plant-based mucilage to coffee cherries during processing. These techniques have helped to create coffees with a wide range of flavors and complexity.
This coffee has undergone a Thermal Shock Natural process, which involves temperature control to manage or eliminate non-selected microorganisms. This method is typically used for disinfecting berries, deactivating enzymes, stabilizing quality, and controlling fermentation (by adding specific yeast strains). As a result, you can taste a rich and complex fruitiness in this coffee. It starts with abundant cherry and grape notes on the palate, followed by a pineapple jam sweetness and a distinct funky character.