Colombia - El Diviso Bourbon Sidra

TASTING NOTES

Peach, mango, passion fruit

WHY WE LOVE IT

We love this coffee for its layered, enveloping sweetness. In the cup, it reveals notes of peach, mango, and passion fruit, with a bright acidity that brings freshness and perfect balance.

It reminds us of thetutti frutti juices from our childhoodBecause of its juicy and vibrant character, it's a bright, expressive, and delicious coffee that invites you to return again and again.

HISTORY

For quite some time, we’ve followed the work of the Lasso family at Finca El Diviso with genuine admiration. The farm is located in the district of Bruselas, in the municipality of Pitalito (Huila, Colombia). Last November, we had the chance to visit them in person — we walked through their coffee fields, shared long conversations, and witnessed firsthand the commitment, passion, and care that define every detail of their work.

Nearly three decades ago, José Uribe Lasso acquired the farm together with his wife. Today, it spans about 14 hectares at 1,770 meters above sea level. From the beginning, their focus has always been on quality, but it was with the involvement of their sons, Néstor and Adrián, that El Diviso took a decisive turn towards specialty coffee.

In recent years, the family has dedicated around 80% of the farm to differentiated varietals, building a production model that balances innovation with respect for tradition. Thanks to the region’s volcanic soils, altitude, and favorable climate, they are able to harvest throughout the year. Among their standout varieties are Ombligón, Sidra, Pink Bourbon, and Geisha, all cultivated with remarkable precision.

Their fermentation, drying, and post-harvest methods are meticulous and creative — a blend of tradition, experimentation, and attention to detail that has earned El Diviso a prominent place on the international specialty coffee scene. Today, their microlots are recognized by discerning roasters around the world.

The Lasso brothers embody a new generation of Colombian coffee producers who not only grow exceptional coffees but also share their knowledge, foster community, and drive innovation in their region.

During our visit, we were able to see their work up close — from the manual picking of ripe cherries and careful lot selection to the experimental processes that shape such distinctive profiles. That experience allowed us to personally select several of their coffees, fully confident in their quality, traceability, and unique character.

We’re truly excited to share these microlots with you — the result of the effort, dedication, and story of a family who lives coffee with contagious authenticity.

VARIETY AND PROCESS

This lot belongs to the Bourbon Sidra variety, one of the most distinctive and celebrated cultivars in Colombia’s specialty coffee landscape. It is a natural cross between Red Bourbon and Typica, originally developed in Ecuador and prized for its exceptional sensory profile. Bourbon Sidra combines the elegance and sweetness of Bourbon with the floral complexity of Typica, resulting in a cup with bright acidity, silky body, and notes reminiscent of red fruits, honey, and orange blossom.

At Finca El Diviso, the Lasso family has been working with this variety for several years, refining their fermentation and drying methods to highlight its delicate character and aromatic expression. The cherries are handpicked at peak ripeness, then submerged in water to remove floaters and ensure a dense, uniform selection of beans.

After harvesting, the cherries undergo a 36-hour anaerobic fermentation in 50 kg sealed bags, where the absence of oxygen encourages the development of compounds that enhance sweetness and flavor definition. They are then exposed to a controlled 40-hour oxidation in open tanks, allowing oxygen and natural heat to intensify aromatic complexity.

Following this phase, the coffee is immersed in water at 32 °C, then subjected to a thermal shock at 65 °C for 30 minutes, a technique that stabilizes sugars and locks in aromatic precursors within the bean.

Drying begins in parabolic dryers, where the coffee slowly loses moisture under natural conditions, and continues in dehumidifiers for around 15 days, reaching the ideal and stable moisture level in a fully controlled environment.

The result is a coffee of remarkable precision and purity — a bright, structured sensory profile that reflects both the identity of the Bourbon Sidra and the technical mastery and innovative spirit of the Lasso family.

RECIPE

For filter:

20 g of ground coffee

340 g of water

Total time: 3' - 3'30"

Ratio - 1:17

We pre-infuse 60g of water for 30" to 45".

First pouring up to 140 g. near the bed and in spirals

Second pour up to 240 g (when the water from the first is almost filtered, but the bed hasn't dried out). Use up-and-down movements to heighten the pour and generate agitation while swirling again.

Third pour up to 340g. Poured near the bed, without height, in a spiral.

Variables to take into account:

METHOD: Orea V4

MILL: EK43

WATER: 70 ppm