Colombia
El Diviso
Cup Notes: Passion Fruit, Strawberry, Pineapple, Cherry, Raisin
A vibrant and expressive Bourbon Sidra from El Diviso, processed through innovative and meticulous anaerobic thermal shock fermentation to reveal a cup of remarkable depth, elegance, and aromatic intensity, with stunning balance and exceptional clarity.
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Producer
- Nestor Lasso
- Country
- Colombia
- Terroir
- Huila
- Altitude
- 1750-1850 masl
- Process
- Anaerobic Natural - Raised Beds
- Arabica cultivar
- Bourbon Sidra
- Picked in
- October-December 2024
- Arrived in
- June 2025
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
Suggested brewing recipe
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 16 clicks (medium)
- Water:
- 250g (40tds) at 92 Celsius
- Filter model:
- Cafec Abaca+
- Time:
- 2:20
- Brew strenght:
- 1,56 tds
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 14 clicks (medium)
- Water:
- 250g (40tds) at 92 Celsius
- Filter model:
- Stagg [X], Fellow
- Time:
- 2:25
- Brew strenght:
- 1,50
THE STORY BEHIND
El Diviso is a family-owned farm in the highlands of Huila, Colombia, run by Nestor Lasso together with his brothers and parents. Rooted in tradition yet driven by innovation, the farm has become a benchmark in the world of specialty coffee, where ancestral knowledge meets a modern, experimental spirit.
Nestled in fertile volcanic soils and surrounded by verdant mountains, El Diviso enjoys exceptional growing conditions that allow distinctive varieties such as Bourbon Sidra to truly flourish.
Through curiosity, scientific precision, and a tireless commitment to quality, the Lasso family have earned international acclaim, crafting micro-lots celebrated for their remarkable clarity, complexity, and expressive character.
THE VARIETY
BOURBON SIDRA
Bourbon Sidra (also known as Sidra or Sydra) is a rare Arabica variety that has quickly gained recognition on the world stage alongside celebrated exotics such as Geisha and Sudan Rume. Although its exact origins remain somewhat unclear, most agree it was first developed in Ecuador, likely as a cross between Bourbon and Ethiopian landraces. Genetic studies have offered contrasting results, but what is consistently evident is the variety’s exceptional cup quality.
The plants are vigorous, with dark green foliage and large, pointed cherries that produce elongated seeds, often reminiscent of Geisha. In the cup, Sidra is renowned for its layered complexity, bringing together the sweetness and structure of Bourbon with the floral elegance and vibrant character associated with Ethiopian heirlooms. This unique balance has made Sidra one of the most coveted cultivars in contemporary specialty coffee.
THE FERMENTATION PROCESS
For this Bourbon Sidra, the Lasso family have developed a distinctive fermentation protocol. After carefully handpicking only the ripest cherries (24–26° Brix), the fruit undergoes an 80-hour anaerobic fermentation, enhanced with selected yeasts that amplify aromatic complexity.
The process continues with a carefully controlled “thermal shock”, in which the cherries are plunged into cool water before being exposed to 50°C, a technique that heightens sweetness and preserves clarity.
Finally, a two-stage drying method — combining mechanical dehydration with a slow finish on African raised beds — allows the flavours to mature fully, resulting in a cup that is bright, fruit-forward, and profoundly expressive.
