A Hydro Honey Sidra Would Not Brew Right, and r/pourover Went Straight to the Farm

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Background

1. El Diviso, in Pitalito, Huila — Néstor Lasso's family farm sits at 1,780–1,900 m in Huila's Colombian Massif and grows Ají, Rosado and Sidra bourbons alongside Geisha, with the family running processing experiments across its lots (Touton Specialty Coffee).

Facts

1. 1

   A water step, not a recipe — Hydro honey dries whole cherries, rehydrates them in a tank, then de-pulps and dries again with mucilage retained, borrowing natural, washed and honey steps in a different order (Sagebrush, XLIII Coffee); the name describes that sequence, not what else the water held.

2. 2

   Sidra, Hydro Honey, 1800 masl — The bag reads Sidra, “Hydro Honey” and 1800 masl for a Huila lot, with notes of lychee, parma violets, honey and berries, sold under the Andean Mist label; the printed face in the thread's two photos carries no added-ingredient line (thread).

3. 3

   A dozen names for one farm — Current listings for El Diviso run from “natural” and “thermal shock washed” to “anaerobic washed” and “thermal shock yeast anaerobic natural” (Philocoffea, Mythical, Monta, Primal Brew), so a bag's process line describes one lot as one roaster understood it.

Voices

1. 1

   Claim · Reddit · r/pourover — The farm name arrives early — The thread's top reply is three words, “well it's El Diviso”, and further down a nine-name avoid list appears with El Diviso third (reply, list); the same list, typos included, was pasted into an r/pourover thread nine days earlier by a different account (thread).

2. 2

   Objection · Reddit · r/pourover — Fermentation explains that much — A commenter who says they taste artificial and fermented flavours for a living argues that added yeast and long fermentation can move a coffee this far, and that nobody can settle the question from the cup (comment).

3. 3

   Objection · Reddit · r/pourover — Smell is not the cup — The analytical counter to the poster's evidence is that aroma says little about taste and an infused coffee should show in the cup as well; the same commenter reports easy brews from El Diviso at up to 96 °C (comment).

4. 4

   Advice · Reddit · r/pourover — Brew them short on purpose — The thread's practical answer for lots like this is a coarse grind, fast drawdown, low water temperature and a tighter ratio to keep the cup from going weak (comment); the poster got there his own way, dropping water hardness from GH 60 to GH 45 at 85 °C.

5. 5

   Claim · Reddit · r/pourover — The objection is to the label — The April guide puts the problem in labelling rather than in the coffees: infused coffee is not inherently “bad”, but not disclosing it is (guide); the poster asks for a mention that is not in the fine print, and a reply asks for an ingredients list (poster, reply).