{"product_id":"colombia-el-diviso-typica-mejorado-fermented-washed","title":"COLOMBIA El Diviso Typica Mejorado Fermented Washed","description":"\u003cp\u003e【Cupping Comment】\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e① Bright pineapple and muscat flavors.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e② A refreshing orange blossom character.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e③ A yogurt-like finish with subtle hints of pink pepper.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e【Origin】 Colombia\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e【Region】\u003c\/span\u003eBruselas, Huila\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e【Farm】 \u003c\/span\u003eEl Diviso \/ Nestor Lasso\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e【Altitude】 \u003c\/span\u003e1600-1800m\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e【Variety】 \u003c\/span\u003eTypica Mejorado\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e【Process】 \u003c\/span\u003eFermented Washed\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e【Roast Level】 1 Light Roast \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e【Flavor】 \u003cmeta charset=\"utf-8\"\u003epineapple, muscat, orange blossom, yogurt, pink pepper\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e【\u003c\/span\u003e\u003cspan\u003eStart date of handling\u003c\/span\u003e\u003cspan\u003e】 2026, 5\/21\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eWe ship coffee beans within 7 days of roasting. \u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/coffeeliloinveve.live\/pages\/about-the-beans-stickers-and-illustration-cards-that-arrive\"\u003e\u003cstrong\u003eAbout the beans, stickers and flavor illustrations that arrive\u003c\/strong\u003e\u003c\/a\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003chr\u003e\n\u003cp data-end=\"2040\" data-start=\"1756\"\u003e \u003c\/p\u003e\n\u003cp data-start=\"84\" data-end=\"168\"\u003eコロンビア・ウィラ県ブルセラス地区。\u003cbr data-start=\"102\" data-end=\"105\"\u003e近年、世界中のロースターから大きな注目を集めている \u003cstrong data-start=\"131\" data-end=\"146\"\u003eEl Diviso農園\u003c\/strong\u003e より、非常にユニークなロットが届きました。\u003c\/p\u003e\n\u003cp data-start=\"170\" data-end=\"291\"\u003e生産者は \u003cstrong data-start=\"175\" data-end=\"201\"\u003eNestor Lasso（ネストル・ラッソ）\u003c\/strong\u003e。\u003cbr data-start=\"202\" data-end=\"205\"\u003e26年間コーヒー栽培を続けてきた農園の若き2代目であり、兄アドリアンとともに、伝統的な栽培と革新的な発酵技術を組み合わせながら、コーヒーの新しい可能性を探求し続けています。\u003c\/p\u003e\n\u003cp data-start=\"87\" data-end=\"278\"\u003eFrom the Bruselas region of Huila, Colombia, comes a truly unique lot from \u003cstrong data-start=\"162\" data-end=\"180\"\u003eEl Diviso Farm\u003c\/strong\u003e — a producer group that has recently gained significant attention from roasters around the world.\u003c\/p\u003e\n\u003cp data-start=\"280\" data-end=\"592\"\u003eThe producer behind this coffee is \u003cstrong data-start=\"315\" data-end=\"331\"\u003eNestor Lasso\u003c\/strong\u003e, a young second-generation coffee producer whose family has cultivated coffee for over 26 years. Together with his brother Adrian, Nestor continues to explore new possibilities in coffee by combining traditional farming with innovative fermentation techniques.\u003c\/p\u003e\n\u003cp data-start=\"280\" data-end=\"592\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0061\/9714\/9751\/files\/IMG_5009mini.jpg?v=1779296426\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"280\" data-end=\"592\"\u003e \u003c\/p\u003e\n\u003chr data-start=\"293\" data-end=\"296\"\u003e\n\u003ch2 data-section-id=\"1rjjfpm\" data-start=\"298\" data-end=\"318\"\u003eコーヒープロデューサーとしての情熱\u003c\/h2\u003e\n\u003cp data-start=\"320\" data-end=\"409\"\u003eネストルさんたちは、単に“コーヒーを育てる人”ではありません。\u003cbr data-start=\"349\" data-end=\"352\"\u003e発酵・精製というポストハーベスト工程に深く向き合いながら、品種の個性をどう最大限に引き出すかを日々研究しています。\u003c\/p\u003e\n\u003cp data-start=\"411\" data-end=\"501\"\u003e周囲の若手農園主や研究機関とも協力し、さまざまな発酵素材や発酵手法を取り入れたチャレンジを重ねる一方で、父から受け継いだ伝統的なコロンビア品種の丁寧な栽培も大切にしています。\u003c\/p\u003e\n\u003cp data-start=\"503\" data-end=\"537\"\u003e“革新”と“誠実な農業”。その両方を大切にしている生産者です。\u003c\/p\u003e\n\u003ch2 data-end=\"629\" data-start=\"599\" data-section-id=\"qiqvp5\"\u003ePassion as Coffee Producers\u003c\/h2\u003e\n\u003cp data-end=\"848\" data-start=\"631\"\u003eNestor and his team are not simply “coffee growers.”\u003cbr data-end=\"686\" data-start=\"683\"\u003eThey are deeply committed to post-harvest processing and constantly researching how to maximize the character of each variety through fermentation and processing.\u003c\/p\u003e\n\u003cp data-end=\"1118\" data-start=\"850\"\u003eWhile collaborating with young neighboring producers and local coffee research institutions to experiment with new fermentation methods and materials, they also continue to value the careful cultivation of traditional Colombian varieties passed down from their father.\u003c\/p\u003e\n\u003cp data-end=\"1224\" data-start=\"1120\"\u003eA balance of \u003cstrong data-end=\"1147\" data-start=\"1133\"\u003einnovation\u003c\/strong\u003e and \u003cstrong data-end=\"1174\" data-start=\"1152\"\u003ehonest agriculture\u003c\/strong\u003e —\u003cbr data-end=\"1179\" data-start=\"1176\"\u003ethat philosophy is at the core of their work.\u003c\/p\u003e\n\u003cp data-start=\"503\" data-end=\"537\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0061\/9714\/9751\/files\/IMG_5023.jpg?v=1779296426\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"503\" data-end=\"537\"\u003e \u003c\/p\u003e\n\u003chr data-start=\"539\" data-end=\"542\"\u003e\n\u003ch2 data-section-id=\"yehif7\" data-start=\"544\" data-end=\"567\"\u003eTypica Mejoradoという品種\u003c\/h2\u003e\n\u003cp data-start=\"569\" data-end=\"713\"\u003eこのロットに使われている \u003cstrong data-start=\"582\" data-end=\"601\"\u003eTypica Mejorado\u003c\/strong\u003e は、エクアドルで選抜・改良されてきた希少品種。\u003c\/p\u003e\n\u003cp data-start=\"569\" data-end=\"713\"\u003eエチオピア原生種とブルボン系統を何世代にもわたり掛け合わせながら選抜された品種とされており、かすかにゲイシャを思わせるような、フローラルで上品な香りを持っています。\u003c\/p\u003e\n\u003cp data-start=\"715\" data-end=\"750\"\u003e派手すぎないのに、印象に残る。そんな繊細な魅力を持った品種です。\u003c\/p\u003e\n\u003ch2 data-end=\"1262\" data-start=\"1231\" data-section-id=\"nf79q9\"\u003eThe Variety: Typica Mejorado\u003c\/h2\u003e\n\u003cp data-end=\"1350\" data-start=\"1264\"\u003eThis lot features \u003cstrong data-end=\"1301\" data-start=\"1282\"\u003eTypica Mejorado\u003c\/strong\u003e, a rare variety selected and refined in Ecuador.\u003c\/p\u003e\n\u003cp data-end=\"1530\" data-start=\"1352\"\u003eBelieved to be developed through repeated selections involving Ethiopian landrace genetics and Bourbon lineage, it carries an elegant floral character that subtly recalls Geisha.\u003c\/p\u003e\n\u003cp data-end=\"1612\" data-start=\"1532\"\u003eRefined rather than flashy,\u003cbr data-end=\"1562\" data-start=\"1559\"\u003eit is a variety with a quiet but memorable beauty.\u003c\/p\u003e\n\u003cp data-start=\"715\" data-end=\"750\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0061\/9714\/9751\/files\/IMG_7391.jpg?v=1779296425\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"715\" data-end=\"750\"\u003e \u003c\/p\u003e\n\u003chr data-start=\"752\" data-end=\"755\"\u003e\n\u003ch2 data-section-id=\"1ms14gc\" data-start=\"757\" data-end=\"787\"\u003e“FLORAL SYMPHONY” と名付けられた精製\u003c\/h2\u003e\n\u003cp data-start=\"789\" data-end=\"864\"\u003eこのロット名の “FLORAL SYMPHONY” は、\u003cbr data-start=\"817\" data-end=\"820\"\u003e香り・甘さ・余韻が何層にも重なりながら広がっていく、このコーヒーの味わいを表しています。\u003c\/p\u003e\n\u003cp data-start=\"866\" data-end=\"974\"\u003e精製では、好気発酵・嫌気発酵・酵母発酵を組み合わせた複雑なマルチファーメンテーションを採用。\u003cbr data-start=\"912\" data-end=\"915\"\u003eさらに、発酵中に生成された香気成分を安定させるために \u003cstrong data-start=\"942\" data-end=\"964\"\u003eサーマルショック処理\u003c\/strong\u003e も行われています。\u003c\/p\u003e\n\u003cp data-start=\"976\" data-end=\"1063\"\u003e重要なのは、これらが単なる“インフュージョン”ではないということ。\u003cbr data-start=\"1009\" data-end=\"1012\"\u003e温度・湿度・糖度・pHなどを精密に管理しながら、品種本来の個性を増幅するために設計されたプロセスです。\u003c\/p\u003e\n\u003ch2 data-end=\"1658\" data-start=\"1619\" data-section-id=\"267y94\"\u003eThe Process Called “FLORAL SYMPHONY”\u003c\/h2\u003e\n\u003cp data-end=\"1807\" data-start=\"1660\"\u003eThe name \u003cstrong data-end=\"1690\" data-start=\"1669\"\u003e“FLORAL SYMPHONY”\u003c\/strong\u003e reflects the layered experience of this coffee —\u003cbr data-end=\"1742\" data-start=\"1739\"\u003earoma, sweetness, and finish unfolding like overlapping melodies.\u003c\/p\u003e\n\u003cp data-end=\"1999\" data-start=\"1809\"\u003eThe processing combines multiple stages of fermentation, including aerobic fermentation, anaerobic fermentation, and yeast fermentation, creating a highly complex multi-fermentation profile.\u003c\/p\u003e\n\u003cp data-end=\"2130\" data-start=\"2001\"\u003eIn addition, a \u003cstrong data-end=\"2055\" data-start=\"2016\"\u003ethermal shock (quenching) treatment\u003c\/strong\u003e is applied to stabilize the aromatic compounds formed during fermentation.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2379\" data-start=\"2132\"\u003eWhat makes this process particularly interesting is that it is not simply an infusion-style coffee.\u003cbr data-end=\"2234\" data-start=\"2231\"\u003eTemperature, humidity, sugar content, and pH are all carefully controlled in order to amplify the inherent characteristics of the variety itself.\u003c\/p\u003e\n\u003cp data-start=\"976\" data-end=\"1063\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0061\/9714\/9751\/files\/IMG_5055mini.jpg?v=1779296426\" alt=\"\"\u003e\u003c\/p\u003e","brand":"LiLoCoffeeRoasters","offers":[{"title":"50g \/ Whole Bean","offer_id":42208945078327,"sku":null,"price":1200.0,"currency_code":"JPY","in_stock":true},{"title":"50g \/ for French 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