El Diviso

• Country: Colombia
• Region: Planadas, Tolima
  
• Altitude: 1.740 m.a.s.l.
  
• Varieties: Typica, Caturra, Colombia
  
• Processing Method: Washed and double-fermented
• Drying Method: Canopy roof for 25 days

Elias Quilcue Apio and his family are part of the Paez indigenous community. He processes his coffee meticulously, with careful cherry selection, in-cherry fermentation for 20-24 hours, floating to remove impurities, pulping without water, then 100-120 hours of fermentation in black bags, double washing, and drying on covered patios for 20-25 hours.

The coffee reveals a flavor profile of poached pear, pineapple, and plum.