Colombia - El Diviso Typica Mejorado

Nestor and Adrian are two young people who represent the new generation of coffee producers in Colombia. They are risky, innovative, and they are in an endless pursuit to develop thought provoking flavor profiles that are truly one of a kind. Today, at 27 and 28, the two brothers have teamed up to run the family farm Finca El Diviso. Nestor’s coffees as of recent have developed a cult following among the hardest of hardcore connoisseurs and competitors in the industry. Nestor’s coffees have gained global acclaim by leaving their mark on the world stage which began in 2022 when his anaerobic natural Sidra was used to win the World Barista Championship. Each year forward Nestors coffees have been a regular fixture in the completion circuit as a consistent championship finalist.

Néstor at the ripe age of 28 years old, is in charge of Finca El Diviso. Once finishing high school he decided to start working directly alongside his father on the farm. He had two uncompromising rules if permanently pursuing a life in coffee: 1. he would not be willing to compromise on quality and 2. to do things in a radically different way than what was traditionally accepted in Colombia. He realized that in order to create better opportunities in coffee, he could not continue down the same old path of coffee farming and continue doing the things the old way. He had to pave a new path, so he convinced his father to plant other varieties and to start producing high-quality coffees since he saw the great potential in the specialty market. In Colombia there is a program that Nestor and his brother Adrian had attended funded by the Colombian government and today this program is recognized as one of the most renowned coffee growing institutions in Latin America, called SENA. Some of the most valuable lessons and knowledge was gained at SENA, by Nestor and Andrian. All the fundamental aspects and basics of coffee cultivation to the intricacies and science behind coffee processing were absorbed while attending the institute. In 2016, Nestor earned his technical gegree in Specialty Coffee Processing from SENA.

This is truly a unique process when it comes to innovative processes. The fermentation is a multi-step process that incorporates both oxidative, anaerobic, and submerged fermentation utliziing mossto.

• Initial flotation & sorting: To remove underripe, overripe, and defective cherries.
  
• Manual selection: Further refining the lot to include only perfectly ripe cherries.
  
• Pre-processing registration: Each lot is recorded with producer details, farm location, and batch specifications for full lot traceability.
• Oxidation Stage (12 Hours)
  The cherries are placed in plastic tanks and exposed to an oxidative environment for 12 hours. This controlled oxidation enhances complexity by triggering enzymatic reactions contributing to the coffee’s aromatic and flavor development.
• Submerged Fermentation with Mossto (24 Hours)
  The mossto (coffee juice & liquid byproduct extracted from previous fermentations) is reintroduced into the process, acting as a catalyst to influence microbial activity and potentially enhance consistency and complexity. The cherries are submerged in this liquid at 17-23°C, with periodic recirculation of the mossto for optimal interaction between the coffee and the fermentation medium.
• Deulping & Anaerobic Fermentation (60 Hours)
  The cherries are mechanically depulped to remove the fruit while retaining a controlled amount of mucilage, which aids in fermentation. The parchment then undergoes a 60-hour anaerobic fermentation in sealed tanks, allowing for a slow breakdown of sugars and organic acids.
• Thermal Shock to Finalize Fermentation
  The final stage of the fermentation process is introducing the coffee to a thermal shock process at 50°C for 30 minutes, which helps stabilize microbial activity and fix aromatic compounds. This step is particularly significant as it can enhance flavor retention and preserve the delicate floral and fruit notes in the coffee.

Following the soaking, the drying is highly controlled and occurs in stainless steel dehumidifier units to ensure uniform moisture reduction and minimize oxidation. The drying room is dark and hermetically sealed to prevent contamination and maintain volatile aromatic compounds, which are crucial for maintaining the integrity of the coffee. Temperature does not exceed 37°C, allowing for a slow and even drying process. The drying continues until the coffee reaches a stable moisture content of 10-11%

Typica Mejorado is a relatively rare and highly regarded Arabica coffee variety that became especially associated with Ecuador. It’s known for combining exceptional cup quality with somewhat better agronomic performance than traditional Typica lines. The most widely repeated historical account places the origin of Typica Mejorado in Pichincha Province, Ecuador, linked to breeding and selection work associated with a now-defunct research effort often attributed to a Nestlé program operating in the region during the late twentieth century. Documentation is incomplete, and many details survive mostly through producer testimony and industry oral history rather than published variety genetic records.