Finca El Diviso

The Process

This is a controlled natural with deliberate steps to build clarity, sweetness, and lift.

• Cherry selection and cleaning: hand-picked ripe cherries, disinfected, then floated to remove low-density fruit.

• Fermentation in stages: approximately 36 hours of controlled oxidation, followed by around 48 hours in sealed tanks at 17 to 20 °C. Collected leachates are then reintroduced for a further submerged fermentation of roughly 24 hours at 17 to 23 °C with constant recirculation, finishing with a thermal shock at 65 to 70 °C to halt microbial activity.

• Drying and stabilisation: dried in a sealed environment, with a maximum temperature of about 37 °C, to a final moisture of 10 to 11 percent, then rested to settle and preserve aromatics.

What this means in the cup, a juicy red-fruit core, rounded cocoa, and a cooling menthol lift that lingers.