Producer and Region
This coffee is grown at El Diviso, a family-owned farm in the famous Huila region of Colombia, situated at altitudes of 1,700–1,800 meters. El Diviso is managed by Nestor Lasso and his family, who are known for producing exceptional, competition-winning coffees. The farm is committed to innovation and sustainability, blending traditional farming techniques with experimental processing methods to create unique flavour profiles.

This coffee, the Aji Bourbon, is a domesticated mutation of Ethiopian Landrace varieties. Its name, “Aji,” reflects the spicy undertones present in the mucilage, adding depth and complexity to its character. El Diviso’s high-altitude location provides ideal conditions for growing specialty coffee, with cool temperatures, rich volcanic soil, and plenty of sunlight.

Cultivation and Processing
The cherries are harvested at peak ripeness and carefully sorted to remove any low-quality fruit. Fermentation begins with 24 hours of oxygen-free fermentation in plastic bags at 16–18°C. Afterward, the cherries are transferred to tanks for 20 hours of open-air fermentation. Once depulped, they undergo another 20 hours of fermentation with the natural mucilage still intact. Finally, the cherries are subjected to 12 hours of submerged fermentation with water circulation.

To preserve the delicate aromas and flavours, the coffee is treated with thermal shock using hot water (50°C) followed by cold water. Drying takes place under the sun, protected by a canopy, ensuring an even and consistent process. This is followed by a resting period of at least two weeks, allowing the coffee to stabilize and develop their full flavour potential.

El Diviso’s dedication to quality and experimental techniques ensures each coffee they produce is a masterpiece.

Flavour
This coffee delivers a clean cup with remarkable depth. Expect fresh herbal notes like lemongrass, complemented by fragrant hints of magnolia and lime leaves. Its complexity shines through, all the way from hot to cold.