Light roast. Limited release.

This 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.

Elegant, 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.

Marketed 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.

Producer: Nestor Lasso – El Diviso
Origin: Bruselas, Pitalito, Huila, Colombia
Variety: Aji Bourbon
Process: Washed • Thermal Shock • Mosto Fermentation
Tasting Notes: Orange Blossom - Candied Citrus - Froot Loops
Roast Level: Light
Package Size: 8.8 oz (250 g)
Category: Reserve • Limited Release

Producer & Origin

This 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.

The 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.

Processing

This 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.

The coffee then moves through a detailed multi-stage process:

• 24 hours anaerobic fermentation in plastic bags at average temperatures of 18 and 16°C

• 20 hours oxidation in tanks

• Depulping, followed by another 20 hours oxidation with mucilage

• 12 hours submerged fermentation with recirculated mosto

To 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.

Drying 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.

About Aji Bourbon

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.

This 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.

About El Diviso

El 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.

Recommended Brew Guide (V60)

Dose: 25g medium grind
Water: 400g at 208°F
Ratio: 16:1
Pour: 100g → 100g → 100g → 100g
Total Brew Time: 3:30–4:00 (Grind coarser to speed up, finer to extend brew time.)