H&S Coffee Roasters — Colombia El Diviso

A coffee profile on BrewLib: origin, process, roast level and tasting notes, with brew recipes for the methods you use.

• Roaster: H&S Coffee Roasters
• Origin: Colombia
• Process: Extended anaerobic natural. Cherries picked at 24-26 brix. First phase anaerobic fermentation for 48 hours in sealed plastic barrels. Cherries floated to remove defects in cold water. Thermal-shock washed at 50°C and sealed in plastic barrels. Second phase anaerobic fermentation for 80 hours at 35°C with added Saccharomyces T58 yeast.
• Roast level: Light

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