El Divisio Bourbon Aji, Colombia | Washed Thermal Shock
Unroasted raw green coffee beans
| Farm: | El Diviso |
| Location: | Pitalito, Huila |
| Varietal: | Bourbon Aji |
| Process: | Washed Thermal Schock |
| Altitude: | 1,850 masl |
| Cup Score: | 86 |
| Cup profile: |
Pink grapefruit, star anise, red globe grape, and an overall clean cup |
| Harvest year: | 2024 |
This coffee comes from 24-year-old producer Nestor Lasso at El Diviso farm. The 18-hectare property includes 15 ha of coffee plantation and 2 ha of forest. The farm showcases an impressive variety of coffee cultivars, including Caturra, Colombia, Castillo, Tabi, Pink Bourbon, Red Bourbon, Yellow Bourbon, Bourbon Ají, Caturra Chiroso, Geisha, Sidra, Java, and Pacamara. Nestor employs multiple processing methods—fully washed, semi-washed, and natural—using a combination of parabolic dryers, raised African beds, and mechanical drying systems.
The farm's 80,000 coffee trees flourish at elevations between 1,700 and 1,850 meters.
Producer Nestor says, "We are the third generation of coffee growers. Our grandfather, José Uribe, founded El Diviso farm. Through family collaboration and careful savings, we built the infrastructure to process specialty coffees, always seeking to improve both our coffee quality and our lives. After much experimentation, we succeeded in standardizing different processes, which led to better income and allowed us to plant new varieties for higher quality. One of our dreams is to share our specialty coffee with the entire world."
Processing Steps
1. Floating process in order to select the best cherries only (fully ripe).
2. Anaerobic fermentation in bags for 40 hours at an average temperature of 17 °C.
3. The cherries are move to a tank for an oxidation process of 20 hours.
4. Leachates are collected from the cherries and stored to use in the fermentation of future lots.
5. The coffee is pulped.
6. Oxidation of the mucilage and coffee beans for 20 hours, adding leachates from previous processed coffees.
7. Semi-submerged fermentation at 39 °C for 12 hours, occasionally stirring the coffee, without removing the mucilage.
8. Thermal shock: the coffee is washed with water at 60 °C to finish the fermentation.
9. Drying: the coffee is moved to parabolic drying systems that reach a maximum temperature of 30 °C. This takes between 18-24 days until it reaches 11% moisture.