La Divisa

Sebastian and his team carefully handpick only the ripest cherries before they are taken to the sorting area at La Divisa farm. Here, the cherries are meticulously hand-sorted and floated to remove any underripe, low-density, or defective fruit. Once selected, they are transported in GrainPro bags to La Pradera processing centre to maintain freshness and quality. On arrival, the cherries undergo further flotation and hand-sorting, ensuring only the highest-quality cherries continue. Water used during this stage is responsibly recycled and naturally filtered through vetiver grass beds, maintaining an environmentally sustainable process.

For this lot, the cherries undergo a 45-hour aerobic fermentation before being spread across raised beds to dry. They are laid in thin, even layers and regularly turned to ensure consistent airflow, preventing over-fermentation or mould. The drying process takes 8-12 days, allowing sugars from the fruit to slowly infuse into the beans, creating a cup profile with vibrant fruit character, pronounced sweetness, and a full body. The coffee is dried to a target moisture content of 9.5–11%, with greenhouse temperatures carefully controlled between 20-38°C to ensure consistency.

Chiroso originates from the high-altitude region of Urrao in Antioquia, where it first appeared as a natural mutation. Initially thought to be related to Caturra, genetic research has since revealed links to Ethiopian landrace varieties-adding depth to its story and helping explain its distinctive cup profile. Well-suited to cooler climates, Chiroso is valued by farmers for its resilience, yield, and ease of management, while its complex and high-quality flavour has earned it recognition on the global stage, including success in competitions such as the Cup of Excellence.