COLOMBIA El Diviso, Filter

The harvesting process is carried out entirely by hand, ensuring that only the ripest grains are selected. Each grain is picked once it reaches a minimum sugar content of 22° Brix, a critical threshold that indicates optimal ripeness and flavor potential. This meticulous selection helps preserve the integrity and quality of the final product. Once harvested, the grains undergo an oxidation phase lasting 36 hours, during which they are exposed to air in a controlled environment. This step initiates the transformation of the grain’s chemical structure and enhances the development of complex flavor precursors. Following oxidation, the grains are placed in an anaerobic (oxygen-free) environment for 80 hours. This extended fermentation phase promotes the growth of specific microbial strains that contribute to the creation of unique aromatic and floral notes. After fermentation, the grains are gently washed with water heated to 50°C. This thermal process is carefully calibrated to partially break down the structure of the grain, allowing the aromatic compounds produced during fermentation to bind more effectively, resulting in a more intense and enduring flavor profile. To complete the process, the grains are transferred to dehumidifying machines where they are dried in a strictly controlled environment over 50 hours. This slow and even drying phase ensures moisture is removed consistently, stabilizing the grains and preserving the delicate flavors developed throughout fermentation.