Coffee: 18 g
Water: 270 ml at 95°C
Water TDS: 50 mg/l
Grinding: 650 μm (sea salt size)
Blooming: 30 seconds
Extraction time: 2 minutes 30 seconds
5-STEP PREPARATION
1. Prepare the filter: Place a paper filter in a V60 dripper and rinse it thoroughly with hot water. This removes any paper taste and warms the container at the same time. Discard the excess water.
2. Add coffee: Pour 18 g of medium ground coffee (sea salt size) into the rinsed filter. Make sure the coffee bed is evenly spread.
3. Blooming - first pour: Start pouring with 50 ml of hot water. Pour slowly, starting in the middle and working your way towards the edge. Wait 30 seconds for the coffee to degas (bloom).
4. Main pour – second pour: At a total time of 30 seconds, slowly add 110 ml of water. Pour in a circular motion, starting in the middle, gradually moving towards the edge and back towards the center. Make sure to evenly moisten the entire coffee bed.
5. Final pour – third pour: At a total time of 90 seconds, add the remaining 110 ml of water. Use the same pouring pattern – starting in the middle and gradually moving the stream towards the edge and back towards the center.
The entire pouring process should be completed in approximately 2 minutes 30 seconds.
TIP
To find the perfect cup for your taste, you can experiment with different variables at home. Do this with only one variable at a time to help you understand how it affects the taste. Record the results to help you find the perfect recipe for your coffee faster.
GRIND SIZE
- A fine grind (smaller particles) will increase extraction time and increase flavor intensity.
- A coarse grind (larger particles) will decrease extraction time and create a lighter, more delicate flavor.
COFFEE : WATER RATIO
- More coffee to the same amount of water will increase flavor intensity.
- Less coffee to the same amount of water will give a more delicate, balanced flavor.
WATER TEMPERATURE
- A higher temperature (94–96°C) will emphasize the sweetness and body of the coffee.
- A lower temperature (90–92°C) will reduce bitterness and give a brighter, more acidic profile.
BLOOMING TIME
- A longer blooming (30–45 seconds) can improve extraction uniformity and highlight complex flavors.
TOTAL EXTRACTION TIME
- Shortening the time (e.g. 2:00 min) will produce a lighter and more juicy coffee.
- Increasing the time (e.g. 3:00 min) will produce a stronger and richer cup.
Colombia
EL DIVISOOmbligon, thermal shock anaerobic naturalIn the cup, we perceive an extremely lively and fruity character, reminiscent of juicy watermelon, the sweetness of ripe strawberries and elegant floral tones of rose. The texture is syrupy soft, with a long, fresh aftertaste that reveals the sophisticated complexity and balance of the fermentation.
Price
27,90 €
Quantity
NAROČNINA - 10% popustVAT included
In the cup, we perceive an extremely lively and fruity character, reminiscent of juicy watermelon, the sweetness of ripe strawberries and elegant floral tones of rose. The texture is syrupy soft, with a long, fresh aftertaste that reveals the sophisticated complexity and balance of the fermentation.
Price
27,90 €
Quantity
VAT included
Specifications
Taste profile
watermelon, strawberry, rose
Aroma
Roasting profile
Optimum quality
Store coffee in a cool, dry place. For optimum quality, use within 7 days after opening the bag.
Make coffee at home
V60
CHEMEX
Coffee: 18g
Water: 270ml at 95°C
Water TDS: 50mg/l
Grind: 700μm
Blooming: 30 seconds
Extraction time: 2 minutes 45 seconds
Preparation process:
1. Filter rinsing: Place paper filter in Chemex and rinse thoroughly with hot water (to remove paper taste and preheat the container). Discard rinse water.
2. Coffee preparation: Pour 18g of coffee (table salt size) into the filter and level the coffee bed.
3. Blooming: Pour 70g of water evenly over the surface of the coffee. This topping should last 15-20 seconds, then leave the coffee to bloom for up to 40 seconds total.
4. Main pour: At 40 seconds, add the remaining 200 grams of water in two parts:
First part 100 grams of water in a circular motion over 15 seconds of pouring. Wait until the water has almost completely drained.
Second part: Add the last 100 grams of water at the same rhythm. The entire pouring process should be completed in about 2 minutes.
5. End of extraction: The total extraction time should not exceed 3 minutes. After the water has drained, the coffee bed should be smooth and level - this is a sign of even extraction.
Tips:
• Pour in concentric circles from the center outwards.
• Make sure that no ground coffee remains on the edge of the filter.
• Water TDS: Aim for a water TDS of around 1.40.
• Calibration: If the extraction time is too long, use a slightly coarse grind, if too short, try a fine grind.
COLD BREW
Coffee: 100 g
Water: 1000 g
Water temperature: 8-12 °C
Extraction time: 6-8 hours
TDS of water: 90 mg/l
All of our coffees are suitable for all methods, but in our opinion this coffee is best expressed by the methods recommended below. Click on the icon to brew your coffee according to the recipe.
Information about coffee
The story of coffee
The story of the El Diviso and Nestor Lasso estate
Five years ago, brothers Nestor and Adrian Lasso took over the family farm and decided to completely change course – instead of traditional coffee production, they dedicated themselves to experimentation and the specialty segment. Together with Jhoan Vergara (also the son of a coffee farmer), they founded El Diviso – a project that brings together two estates: El Diviso (Lasso) and Las Flores (Vergara), near Pitalito in the Huila region of Colombia. Their collaboration deepened further with the inclusion of CATA Export, run by Cat and Pierre. Together, they embarked on a journey of research into fermentation techniques to develop processing protocols with a clear goal: to connect these coffees directly to the European market. The process was long and financially demanding, but today these coffees are present in barista competitions across Europe – among other things, they won the Brewers Cup in Ireland and took 3rd place in Austria. Nestor’s words “I grew up in Normandy near Pitalito, where coffee is part of everyday life. My memories are full of playing in nature and a happy childhood. Being a coffee farmer in Colombia is not easy – income is low, survival is only possible through self-sufficiency. That’s why many young people leave the countryside. But I was always driven by passion. When I realized that specialty coffee offered a possibility of development – both economically and educationally – I gave myself completely to this world. Together with my brother, I studied at SENA, the most renowned agricultural school in Latin America, where we acquired theoretical knowledge about agronomy and fermentation. But real experience comes with practice. Today, I am thrilled that more and more Colombians are drinking their own roasted specialty coffee. This means that the local coffee drinking culture is also changing.”
Fermentation process
– Hand-picking of fully ripe cherries (21–24 °Brix).
– 48-hour oxidation in open plastic containers.
– The juice (must) is constantly circulated and measured (19 °Brix, pH above 5).
– Sorting in cold water – floating cherries (unripe, low density or infected) are removed.
– Heat shock: washing with 50 °C water, then anaerobic fermentation in closed containers with the addition of brewer’s yeast (1 g / 5 kg of cherries, dissolved in 32 °C water).
– Fermentation lasts 38 hours; includes natural and added microorganisms.
– First drying: mechanical drying for 12 hours to 18% moisture.
– Stabilization: cherries are kept in a dark room in closed bags for 2 days.
– Final drying: in marquees for 15 days to 10.5-11.5% final moisture.
Grower
Nestor Lasso
Estate
El Diviso
Microlocation
Huila - Pitalito
Altitude
1750 m
Country
Colombia
