OFFER LISTS
NEWWISH LIST
PRODUCER
El Diviso
Nestor Lasso
小規模生產者
五年前，Nestor Lasso（22歲）與 Adrian Lasso（24歲）繼承了家族莊園，並轉型為生產精品咖啡和進行實驗性栽培。他們與Jhoan Vergara 合作，將位於哥倫比亞 Pitalito, Huila附近的莊園El Diviso與 Las Flores整合，成立了「El Diviso」。他們與CATA Export的創始人 Cat 與 Pierre合作，改進發酵流程，並與英國市場建立了直接聯繫，且逐步向其他地區拓展市場。他們的咖啡屢獲殊榮，包括在愛爾蘭的Brewers Cup中榮獲冠軍。這次合作象徵著CATA支持年輕生產者並促進經濟成長的努力。
ORIGIN
🇨🇴 Colombia
Huila
Bruselas
1850 msl
16 hectares
LOT DETAILS
2024年1月
Sidra
Anaerobic Natural
STEP 1. hand harvesting of the purple cherries averaging 22 brix degreesSTEP 2. clean the cherries with bisulphite solutionSTEP 3. separately prepare an inoculum with lalcafe oro yeastsSTEP 4. the cherries are put in sealed plastic tanks of 125 kg with the inoculum for 80 hours (anaerobic process)STEP 5. the cherries are then submerged in water in a larger tank and all the floating / less dense ones are removed. this means the beans inside have not developed properly or that they have been attacked by insects such as the broca.STEP 6. the remaining cherries are then put on a screen and hand selected to separate the remaining the green or damaged cherries.STEP 7. the cherries are washed one more time to remove any debrisSTEP 8. 1st step of drying in a marquesina for 3 days to remove as much moisture content as possible. and avoid any risk of mold development.STEP 9. 2nd stage of drying in a mechanical dryer caller guardiola at a controlled temperature of 40 for a smooth and controlled finish.
TRADE
27.94 USD
0/0 袋
24Kg
24Kg
Vacuum pack
評論
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價格明細
TYPICA 將公開所有批次的供應鏈和價格明細。通過確保透明性，保持生產者及所有與咖啡相關人員的收益健康，從而提升咖啡的永續性。
*單位為每kg生豆/美元
