COLOMBIA

FINCA EL DIVISO | AJI BOURBON

27 years ago, Jose Uribe Lasso embarked on the adventure around the El Diviso farm. Together with his family, he transformed El Diviso from a simple farm into a successful family business. The farm is located at an altitude of 1,780 – 1,900 meters in the Colombian Massif in Huila, Colombia. The whole Lasso-family is dedicated to experimenting with different processes, thus achieves unique flavor blends. The farm carries great diversity of varieties and is currently home to different Bourbons like Ají, Rosado, and Sidra, or Geishas, among many others. This coffee has been grown by the 26-year-old son of Jose Uribe, Nestor Lasso, whose coffees are already recognized worldwide.

To play, press and hold the enter key. To stop, release the enter key.

GROWING REGION

Country Colombia

Region Pitalito, Huila

Producer Nestor Lasso

Coffee farm Finca El Diviso

QUALITY

Coffee type Arabica

Crop 2024

Harvest time May - June

Harvest method Picking

Altitude 1700 - 1800masl

Variety Aji Bourbon

Processing Washed

Soil type Loamy soil

Irrigation Natural rainfall

Ref. No. P11257

CUP PROFILE

Citrus Flower l Cherry l Mint l Kiwi

DETAILED PROCESS

Harvesting of ripe cherries, removal of floaters and washing with alcohol 5% to eliminate impurities and bacteria.

Fermentation Process:

First stage of anaerobic fermentation in plastic bags for 24 hours at an average temperature of

18 and 16°C. The coffee is then transferred into tanks for oxidation (20 hours). Next step is depulp to continue with another oxidation process with mucilage (20 hours). Finally most is added for a

submerged fermentation with recirculation for 12 hours.

Quenching:

Finally the thermal shock adding hot water at 50°C to finished the fermentation. Quenching is a specific method of rapidly cooling down coffee beans or cherries. It is a critical step in various coffee processing methods as it contributes to fixate the compounds relased during fermentation. The combination of hot and cold water first opens the pores in the bean and the fixates the volatile

compounds.

Drying:

Natural drying in the sun in a canopy and final shape in a Silo. (Mechanic system).

Rest time: minimum 2 weeks.