Whole Bean
Size: 8oz / 227g
Roast: Light
Recommended Rest: 2-3 weeks from roast date
Tasting Notes: peppermint, lychee candy, mango lassi

Origin Details

Region: Huila, Colombia
Elevation: 1850masl
Producer: Nestor Lasso, El Diviso
Process: Anaerobic Washed
Variety: Bourbon Aji

ABOUT THIS COFFEE AND PRODUCER

From El Diviso:

We are the third generation of our family that has been growing coffee. Our grandfather, José Uribe, was the founder of the farm El Diviso. With the work of the entire family and constant savings we were able to build the infrastructure to process differentiated coffees; searching for better quality, both in coffee and our lives. After a long trial and error period we managed to standardize different processes, gaining a better income in order to plant new varieties that allowed us to have better quality. One of our dreams is to produce specialty coffee that reaches all over the world.

For this lot, the coffee is anaerobically fermented for 40 hours at 16 to 18 degrees Celsius. Then they are oxidized for 20 hours in a larger tank, where the leachates from the solution are collected and saved. The coffee is then pulped and oxidized for another 20 hours with mucilage on. After this, the leachates are reintroduced to the coffee and it is fermented for 12 hours at 39 degrees Celsius. Finally, the coffees undergo a thermal shock wash with water that is 65 to 70 degrees Celsius.

WHY WE SELECTED THIS COFFEE

For the punchy process-forward coffee enjoyers, we’re thrilled to share something truly special — our first offering from Néstor Lasso and his family’s Finca El Diviso in Huila, Colombia.

This lot features the rare Bourbon Aji varietal, an Ethiopian landrace named for its distinct sweet spice aroma, brought to life through a wild Thermal Shock Anaerobic Washed process.

The experience begins with a burst of peppermint plant and lemongrass, a bright and aromatic introduction that’s instantly captivating. As the cup opens, it falls quickly into sweet lychee and delicate rose, carrying a lovely tropical complexity. The finish is lush and creamy, evoking juicy mango yogurt — almost like a mango lassi in coffee form.

This is a fun, layered, and deeply expressive cup with a ton of fruit and complexity, a testament to Néstor Lasso’s mastery of fermentation and his ability to showcase varietal character through innovation.

We hope you find this coffee every bit as exciting and enjoyable as we did.