Variety: Caturra, Colombia, Castillo
Producer: Huila Smallholders
Origin: Huila, Colombia
El Divinito is the name for crafted microblends from the department of Huila. The farmers in Huila are small, and harvest is very spread out. Coffees are picked in 3-4 passes, fully washed, then pulped and fermented in a traditional way. After dry fermentation, coffee is stirred in tanks or small channels to remove floaters before being sundried. Drying in Huila can be a challenge; due to the weather being wet and humid, beans are vulnerable to defects. Because of this, producers have well ventilated facilities to protect their coffee. When small-holders don't have enough cherry for a micro-lot, they'll grade their coffees and combine like grades to make a lot big enough to sell. This is one of those such lots - one of the top graded ones, and you can taste it!
This Colombian coffee is fruit forward and complex. It's layered and elgant with a soft, juicy mouthfeel. We got notes of blackberry, tangy dried fruit, and juicy peaches. Let us know what you think of this one, and don't forget to leave a rating for other members to read!