Colombia El Diviso - Late Harvest Anaerobic Washed Pink Bourbon

COLOMBIA

EL DIVISO - ANAEROBIC WASHED PINK BOURBON 

ORANGE BLOSSOM, BLOOD ORANGE, CARDAMOM, FRUIT LOOPS

Wild and floral Pink Bourbon from the Lasso family in Bruselas. This is a later harvest from El Diviso of their famous fruits. This one lies on the florala and creamy side of anaerobic processing and is really just singing with orange blossom and citrusy brightness.  We're tasting lots of things from blood orange, to pink apple, to caradamom, to fruit loops. 

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BEAN DETAILS:

ORIGIN: Bruselas, Huila Colombia
PRODUCER: Jose Uribe Lasso
ELEVATION: 1750+  masl
VARIETY: Pink Bourbon
PROCESS:The family has standardized their processing through years of trial and error. First, they pick cherries at optimal ripeness, and then float them to remove under-ripe cherries. From there, cherries are moved to large plastic tanks equipped with a receptacle to collect the mucilage (or mosto) where an oxidative fermentation begins in the open air environment—this oxidation enhances fruit and chocolate notes, and begins to develop acidity. From there, the seeds are depulped, followed by an anaerobic, dry fermentation in 200-liter sealed plastic containers for 48 hours—this step helps to emphasize floral, aromatic, and citrus qualities. From there, they add the mosto mixed with water for an additional 24 hours—temperatures are maintained between 16-17°C during this submerged fermentation step—this step can balance the cup structure, add body, and harmonize the acidity. Finally, they stop the fermentation with a thermal shock using 65°C water for 20-25 minutes—this fixes aromatics into the bean pores with the heat, and then seals them by rinsing in cold water, which improves cleanliness and can extend the shelf life. They do a single wash, and then begin their two-stage drying process: first, drying in the sun for 2-3 days, then a mechanical drying step in a dehumidifier for 20-30 hours at a maximum temperature of 36-37°C.

TASTING NOTES: orange blossom, blood orange, cardamom, fruit loops
ROAST TYPE: Light

Farm Level

José originally hails from Nariño, and his family later moved to Huila—first to San Agustín, where they worked cutting sugarcane and producing panela, and later to Pitalito as coffee pickers. Through years of careful saving, José was able to purchase the family farm, Finca El Diviso, 29 years ago. At the time, the farm consisted of just 1.5 hectares, but over the years he acquired neighboring parcels, and today El Diviso spans 17 hectares, including 1 hectare preserved as a natural forest reserve.

As recently as seven or eight years ago, the farm was planted entirely with traditional varieties, and all of the coffee was sold commercially—sometimes even as wet parchment. Seeking to escape the volatility of commodity pricing and improve their family’s quality of life, José and his sons Adrián, Néstor, and Jhonathan decided to shift their focus toward specialty coffee production.

Today, roughly 80% of the farm is planted with so-called “exotic” varieties—including Gesha, Sidra, Yellow Bourbon, Bourbon Aji, and Obligon—while the remaining 20% continues to grow traditional varieties.

Pink Bourbon

The Pink Bourbon trees at El Diviso come from seeds originally sourced from San Adolfo, where the variety was first discovered. The oldest plantings date back seven years, while the most recent were planted two years ago and entered full production this season. In total, there are approximately 14,000 Pink Bourbon trees spread across 3.2 hectares.