EL DIVISO

COLOMBIA

HUILA

PROCESSING: THERMAL SHOCKED WASHED

VARIETAL: BOURBON AJI

NOTES: NECTARINE, LITCHI, RED APPLE JUICE

ALTITUDE: 1850 MASL

Sickly, sugary sweet. Tropical punch in a cup, bowl, jar, vase or whatever other device you may use to drink our latest release from Nestor and Adrian Lasso. The Lasso brothers seem to be on top of the coffee producing world. Especially at the World Barista Champs where their coffees have seemed to either win or take a podium spot in recent memory . 

This time it's the Bourbon Aji variety, a mutation of the incredible Ethiopian Landrace varieties. After ripe cherries are picked, it goes through a 24 hour anaerobic fermentation, a 20 hour oxidation with leachate, a submersion in coffee cherry leachate for 12 hours at 39ºC and finally a thermal shock to lock in all of that incredible flavour and prevent over-fermentation. It’s then dried under canopies for between 18 and 24 days until it reaches 11% moisture.