{"product_id":"colombia-el-diviso-yellow-bourbon-yeast-natural","title":"Colombia El Diviso Yellow Bourbon Yeast Natural","description":"\u003cp\u003e\u003cstrong\u003eTasting Note:  Floral | Yellow Plum | Clementine | Mango | Nectarine | Mint Choc\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"height: 39.2px;\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 22%; text-align: left; height: 19.6px;\"\u003e\u003cstrong\u003eVarietal\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 25.3155%; text-align: left; height: 19.6px;\"\u003e\u003cstrong\u003eProcessing Method\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 26.6845%; text-align: left; height: 19.6px;\"\u003e\u003cstrong\u003e Altitude\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6px;\"\u003e\n\u003ctd style=\"width: 22%; text-align: left; height: 19.6px;\"\u003eYellow Bourbon\u003c\/td\u003e\n\u003ctd style=\"width: 25.3155%; text-align: left; height: 19.6px;\"\u003eYeast-Inoculated Natural\u003c\/td\u003e\n\u003ctd style=\"width: 26.6845%; text-align: left; height: 19.6px;\"\u003e1750M\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003cstrong\u003eSize:\u003c\/strong\u003e  200g\/1kg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Recommendation:\u003c\/strong\u003e Filter Brews \/ Modern Espresso \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYellow plum\u003c\/strong\u003e is the first thing you'll taste in this \u003cstrong\u003eColombian El Diviso Yellow Bourbon\u003c\/strong\u003e, produced by \u003ca href=\"https:\/\/wideawake.coffee\/blogs\/producer-story\/finca-el-diviso\"\u003eNestor Lasso\u003c\/a\u003e by steering the whole-cherry ferment with selected yeast, and the cup that comes back is clean, floral and stacked with yellow stone fruit.\u003c\/p\u003e\n\u003ch3\u003eThe farm and producer\u003c\/h3\u003e\n\u003cp\u003eThis lot comes from \u003cstrong\u003eFinca El Diviso\u003c\/strong\u003e, near Pitalito in \u003cstrong\u003eHuila, Colombia\u003c\/strong\u003e, farmed by Nestor Lasso with his brother Adrian and partner Jhoan Vergara. They're a young, third-generation Pitalito growing family, and their coffees have turned up in World Barista Championship routines, so the bar for what lands in the bag is high.\u003c\/p\u003e\n\u003ch3\u003eThe varietal\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/varieties.worldcoffeeresearch.org\/varieties\/bourbon\"\u003eYellow Bourbon\u003c\/a\u003e is a yellow-cherried form of Bourbon that first showed up in Brazil in the 1930s, the gold fruit coming from a recessive gene pair (basically Bourbon with the colour dial turned to amber). It's prized for sweetness, bright citric acidity and ripe stone-fruit notes, and it shows best above roughly 1,000 masl, which this 1,750-masl lot clears with room to spare.\u003c\/p\u003e\n\u003ch3\u003eHow it's processed\u003c\/h3\u003e\n\u003cp\u003eHere's the nerdy bit. Instead of leaving the whole cherries to ferment on whatever wild microbes happen to be in the air (a standard natural), the cherries are inoculated with a selected yeast, \u003cstrong\u003eSaccharomyces cerevisiae (T58)\u003c\/strong\u003e, then held at around \u003cstrong\u003e35°C for about 80 hours at a 1:5 yeast-to-cherry ratio\u003c\/strong\u003e before drying. Think of it like using a sourdough starter instead of hoping the right bugs turn up: a known yeast steers the flavour and keeps batches consistent. The payoff is more clarity, higher acidity and more tropical, floral lift than a standard natural usually gives.\u003c\/p\u003e\n\u003ch3\u003eIn the cup\u003c\/h3\u003e\n\u003cp\u003eExpect \u003cstrong\u003eyellow plum\u003c\/strong\u003e up front, then \u003cstrong\u003eclementine\u003c\/strong\u003e, \u003cstrong\u003emango\u003c\/strong\u003e and \u003cstrong\u003enectarine\u003c\/strong\u003e, all wrapped in \u003cstrong\u003eflorals\u003c\/strong\u003e with a cool \u003cstrong\u003emint-chocolate\u003c\/strong\u003e finish. The mango leans tropical in a way a Malaysian palate will clock straight away. It's coffee with character, and a tidy lesson in what a controlled ferment can do.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIf your shelf is all the usual washed and natural lots, order a bag of this yeast-natural online and taste what a steered ferment does differently.\u003c\/strong\u003e\u003c\/p\u003e","brand":"VillaClara","offers":[{"title":"200g","offer_id":47681832812722,"sku":"CHEDYBBYN-26-01-200G","price":99.0,"currency_code":"MYR","in_stock":true},{"title":"1kg","offer_id":47681832845490,"sku":"CHEDYBBYN-26-01-1KG","price":417.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0510\/5831\/1346\/files\/CHEDYBBYN-26-01_cover.png?v=1783265366","url":"https:\/\/thecrackpots.com\/products\/colombia-el-diviso-yellow-bourbon-yeast-natural","provider":"The Crackpots Coffee Roaster","version":"1.0","type":"link"}