{"product_id":"nestor-lasso-el-diviso-aji-bourbon-washed","title":"Nestor Lasso – El Diviso – Aji Bourbon Washed","description":"\u003cp class=\"\"\u003eLight roast. Limited release.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003e\u003cem\u003eThis coffee comes from El Diviso, Nestor Lasso’s farm in Bruselas, Pitalito, Huila, Colombia, at elevations of 1,700 to 1,800 meters above sea level.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eElegant, bright, and highly distinctive — this Aji Bourbon from Nestor Lasso’s El Diviso farm highlights the layered processing and aromatic precision that have made Colombia one of the most exciting origins in specialty coffee today.\u003c\/p\u003e\n\u003cp class=\"\"\u003eMarketed as Floral Symphony, this washed lot is built around multiple stages of fermentation, oxidation, mosto recirculation, and thermal shock to preserve aromatic intensity and structure. The result is a refined, expressive cup with notes of orange blossom, candied citrus, and Froot Loops.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Nestor Lasso – El Diviso\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Bruselas, Pitalito, Huila, Colombia\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Aji Bourbon\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed • Thermal Shock • Mosto Fermentation\u003cbr\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Orange Blossom - Candied Citrus - Froot Loops\u003cbr\u003e\u003cstrong\u003eRoast Level:\u003c\/strong\u003e Light\u003cbr\u003e\u003cstrong\u003ePackage Size:\u003c\/strong\u003e 8.8 oz (250 g)\u003cbr\u003e\u003cstrong\u003eCategory:\u003c\/strong\u003e Reserve • Limited Release\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eProducer \u0026amp; Origin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003eThis coffee comes from El Diviso, Nestor Lasso’s farm in Bruselas, Pitalito, Huila, Colombia, at elevations of 1,700 to 1,800 meters above sea level, where climate, altitude, and careful processing come together to create expressive, high-quality coffees.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThe combination of steady temperatures, elevation, and meticulous post-harvest work helps produce a cup with aromatic lift, sweetness, and clarity. El Diviso has become increasingly recognized among specialty coffee buyers for coffees that pair innovative processing with distinctive cup character.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003eThis lot begins with the harvesting of ripe cherries, followed by removal of floaters and a 5% alcohol wash to help eliminate impurities and bacteria before fermentation begins.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThe coffee then moves through a detailed multi-stage process:\u003c\/p\u003e\n\u003cul data-rte-list=\"default\"\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003e24 hours anaerobic fermentation in plastic bags at average temperatures of 18 and 16°C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003e20 hours oxidation in tanks\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003eDepulping, followed by another 20 hours oxidation with mucilage\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003e12 hours submerged fermentation with recirculated mosto\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\"\u003eTo finish fermentation, the coffee undergoes thermal shock quenching with hot water at 50°C. The sheet explains that this step helps fix volatile compounds developed during fermentation by opening the pores of the bean and stabilizing those aromatics.\u003c\/p\u003e\n\u003cp class=\"\"\u003eDrying is completed through natural sun drying under canopy, followed by final finishing in a mechanical silo system, with a minimum rest time of 2 weeks.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Aji Bourbon\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003eAccording to the producer sheet, Aji Bourbon refers to the spicy notes present in the mucilage. It is also described as a domesticated mutation derived from an Ethiopian landrace, a genetic group of Arabica coffees originally from Ethiopia.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThis makes Aji Bourbon especially interesting for coffees that aim to balance floral elegance with distinctive aromatic complexity. According to the producer sheet, Aji Bourbon refers to the spicy notes present in the mucilage. It is also described as a domesticated mutation derived from an Ethiopian landrace, a genetic group of Arabica coffees originally from Ethiopia.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout El Diviso\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003eEl Diviso, led by Nestor Lasso in Bruselas, Pitalito, Huila, has become known for highly distinctive coffees that combine innovative processing with expressive, memorable cup profiles. The farm’s work continues to earn attention from specialty roasters looking for coffees with both technical precision and standout character.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eRecommended Brew Guide (V60)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003eDose: 25g medium grind\u003cbr\u003eWater: 400g at 208°F\u003cbr\u003eRatio: 16:1\u003cbr\u003ePour: 100g → 100g → 100g → 100g\u003cbr\u003eTotal Brew Time: 3:30–4:00 (Grind coarser to speed up, finer to extend brew time.)\u003c\/p\u003e","brand":"Kafiex Roasters","offers":[{"title":"Default Title","offer_id":48214020554984,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0775\/3721\/4696\/files\/ali_bourbon.jpg?v=1780439137","url":"https:\/\/www.kafiex.com\/products\/nestor-lasso-el-diviso-aji-bourbon-washed","provider":"Kafiex Roasters","version":"1.0","type":"link"}