Sugar Rush - El Diviso

This lot is processed using the Advance Natural protocol developed by the Cata Export and El Diviso teams — a multi-stage fermentation method that extracts maximum sweetness and aromatic intensity from the cherry.

Cherries are selected for ripeness using cold water floatation, targeting a Brix range of 24–28° to ensure peak sugar content at the start of the process. From there, fermentation unfolds across several carefully controlled stages:

• 36 hours of open oxidation in cherry at 25°C
• 24 hours of anaerobic fermentation in sealed containers at 16–18°C
• 24 additional hours of oxidation in cherry
• 48 hours of submerged fermentation, with leachate recirculation
• A thermal shock at 50°C for 30 minutes applied after fermentation

One of the most distinctive steps in this process is the use of rehydration: coffee is first dried to 18–20% moisture, then rehydrated before being mixed with fresh cherries in a 50/50 ratio prior to depulping. This technique adds an extra layer of complexity and depth to the final cup.

Drying is done mechanically over 60 hours, interrupted at 18% humidity for a 60-hour rest period in sealed black bags — before resuming until the coffee reaches a final moisture of 11%.

Bold, candy-sweet, and bursting with fruit — everything Sugar Rush promises, delivered.

The cup opens with orange candy: bright, sugary, and instantly arresting. Pomegranate follows with a deep, jewel-like intensity, while red grapes add a lush, almost wine-like roundness. A finish of strawberry brings everything together — ripe, clean, and impossibly sweet.

This is a coffee that commits fully to its identity. Rich in body, generous in sweetness, and expressive from first sip to last. Exactly what Sugar Rush is meant to be.

Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. Take these recipes as starting points, not absolute goals.

Espresso:
We pull our espressos on a Linea Mini R, with water around 100 ppm and a Mahlkönig X54 grinder.
We enjoy this coffee at 18g in, 42g out in about 28–30 seconds.

Filter coffee:
We brew this coffee on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water.
Use 15g of coffee, water at 89°C, and a medium-coarse grind size.

• 0:00 – Bloom with 50g of water for 45 seconds.
• 0:45 – Pour 100g of water in a circular motion.
• 1:25 – Pour final 80g of water.

Total brew time should be around 2:15 to 2:30.

Enjoy the coffee!