El Pijao Divisa

Carbonic Maceration Java

El Pijao Divisa, Colombia

We asked Diofanor, half-joking, which side of the mountain was better. He didn't hesitate: more rain, more cloud cover, cherries that mature slower and sweeter because of it. This is the second year we have worked with him on this Java lot, and last year we asked him for something specific: push the carbonic maceration toward deeper fruit. He thought 96 hours in a cooler spot would get us there, and part of this year's harvest was done exactly that way.

He has decades of experience and still talks about the work like someone learning it for the first time. He walked us through his cupping lab the way you would show someone a room you built yourself, and invited us to cup alongside him, not to evaluate, but to participate.

Coffee Review named this coffee one of the Top 50 in the world last year, at 96 points. We think this harvest earns more, and we already know what we're asking him for next.

Flavor Notes: Floral, Red Plum, Pineapple

Brewing Tips: HERE

Reserve coffees are on a limited roasting schedule. Anything ordered with it will be delayed and shipped alongside it.