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Colombia
El Diviso Sidra
250g
Cup Notes: Passion Fruit, Lychee, Pineapple, Melon
A stunningly expressive coffee dominated by intense passion fruit notes. Waves of juicy lychee, ripe pineapple, and sweet melon unfold throughout the cup, creating a tropical experience that is both vibrant and unforgettable.
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*
Please make sure to read our
FAQ
before making a purchase. This will help prevent misunderstandings, delays, and inconvenience.
By placing an order, we assume you have reviewed the information, and our support will be provided
according to our established guidelines.
Details
- Series
- Competition
- Producer
- Nestor Lasso
- Country
- Colombia
- Terroir
- Huila
- Altitude
- 1850 masl
- Process
- Anaerobic Natural - Raised Beds
- Arabica cultivar
- Bourbon Sidra
- Picked in
- Oct-Dec 2025
- Arrived in
- June 2026
- Shipped in
- Box + Vacuum pack
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
Suggested brewing recipe
To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 17 click (medium)
- Water:
- 250g (40tds) at 94 Celsius
- Filter model:
- Cafec Abaca+
- Time:
- 2:20
- Brew strenght:
- 1,57 tds
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 17 click (medium)
- Water:
- 250g (40tds) at 94 Celsius
- Filter model:
- Cafec Abaca+
- Time:
- 2:20
- Brew strenght:
- 1,57 tds
STORY BEHIND
Nestled in the mountains of Huila, Colombia, El Diviso is a family-owned coffee farm managed by Nestor Lasso and his family. Renowned for its innovative approach to specialty coffee, the farm combines generations of coffee-growing expertise with cutting-edge fermentation and drying techniques to unlock new levels of complexity and expression in the cup.
Surrounded by rich volcanic soils and benefiting from the unique microclimate of the region, El Diviso enjoys ideal conditions for cultivating exceptional coffees. The farm focuses on carefully selected microlots and continuously refines its post-harvest practices, exploring new processing methods to highlight the distinctive characteristics of each variety.
Under Nestor Lasso’s leadership, El Diviso has earned international recognition for its scientific approach to coffee processing, unwavering commitment to quality, and dedication to sustainable production. Through close collaboration with agronomists, researchers, and coffee professionals, the farm continues to push the boundaries of innovation, showcasing the remarkable diversity and potential of Colombian specialty coffee.
THE VARIETY
Bourbon Sidra is a rare and highly prized coffee variety renowned for its extraordinary aromatic complexity and elegant cup profile. Although its exact genetic origin is still debated, it is widely believed to be the result of a natural cross between Bourbon and Ethiopian landrace varieties, combining the sweetness and structure of Bourbon with the floral and fruity characteristics often associated with Ethiopian coffees.
Cultivated at high altitudes and requiring meticulous agronomic management, Bourbon Sidra is known for its relatively low yields and demanding growing conditions. However, when paired with careful processing and expert cultivation, it can deliver remarkable sensory complexity and clarity, making it one of the most sought-after varieties in the world of specialty coffee.
THE FERMENTATION PROCESS
The process begins with the disinfection and flotation of coffee cherries in water to remove impurities and less dense fruit. The cherries are then carefully hand-sorted, selecting only fully ripe cherries for processing.
The selected cherries undergo a 36-hour oxidation phase in tanks, followed by 48 hours of anaerobic fermentation in sealed plastic bags or tanks at an average temperature of 17–20°C.
During fermentation, the liquids released by the coffee cherries are collected and reused in subsequent fermentation batches. After these liquids are reintroduced, the coffee undergoes a submerged fermentation stage at temperatures between 17–23°C for 36 hours, with continuous recirculation of the fermentation liquid. The process is completed with a thermal shock at 65–70°C, effectively bringing the fermentation phase to an end.
Drying takes place in stainless-steel dehumidification equipment, allowing precise control over moisture reduction. This system enables careful management of all process variables and ensures consistent replication of drying curves.
The dark, hermetically sealed environment enhances quality control, minimizes the loss of terpenes and aromatic compounds, and protects the coffee from external contamination. Drying temperatures never exceed 37°C until the coffee reaches a final moisture content of 10–11%.
Once drying is complete, the coffee is stored in GrainPro bags to preserve freshness, stability, and overall bean quality.
