EL DIVISO - COLOMBIA

EXPERIMENTAL - EL DIVISO
YELLOW BOURBON | THERMAL SHOCK NATURAL

TART ACIDITY, CONFECTED SWEETNESS, SILKY MOUTHFEEL

CUPPING NOTES: Lemon Curd, Shine Muscat, Blackcurrant, Ginger Lily
VARIETAL: Yellow Bourbon
ORIGIN: Huila, Colombia
FARM: El Diviso, Penas Blancas
PRODUCER: Nestor Lasso & Jhoan Vergara
HARVEST: March 2025
PROCESSING: Thermal Shock & Dried Natural
WEIGHT: 200g
RECOMMENDED FOR: Filter & Espresso

El Diviso needs little introduction, after numerous appearances in the stages of Barista Competitions. Producer Nestor Lasso’s coffees are highly sought after for its expressive and at times, explosive flavour experiences. This coffee is a Yellow Bourbon, an uncommon varietal grown in Colombia, which was processed in cutting-edge fashion. 

Whilst the cherries were grown at El Diviso, they were processed at Penas Blancas, a new processing facility by Jhoan Vergara. We’ve featured Jhoan’s coffees a few times with great reception, so this collaboration between these progressive producers is incredibly exciting. Coffees were first sterilised before undergoing the Thermal Shock process; first rinsed in warm water before quickly transferring them into cold water under 10 degrees. This supposedly locks in the flavour aromatics, increasing its intensity. The coffees were then slow dried for more expressive flavours. 

We selected this coffee for an opportunity to glimpse at what coffees could continue tasting like in the coming years. As processing and drying become more controlled & elaborate, this can result in very defined expressions which can redefine what we know of variety & origin. The Yellow Bourbon tart acidity is well balanced by its confected sweetness, finishing with a distinct gingerlily aftertaste.