Fruity Colombian rated 91/100 🥇 used by a World Barista Champion.

We have a very small batch of this unique coffee, don't miss out.

Fruity cup with notes of blueberry, and rich jarrah honey. A superb Colombian natural processed coffee, pushing the boundaries of flavour.

Roasted for espresso.

CUPPING SCORES
Balance: 8.5/10 | Fragrance/Aroma: 8.75/10 | Flavour: 9/10 | Aftertaste: 8.75/10 | Acidity: 9/10

The Producer

Founded in 1997 by Jose Uribe Lasso, El Diviso Farm is located in the Normandia district, just a 30-minute drive northwest of Huila's Brucellas, Pitalito region in Colombia. The 14-hectare farm, situated at 1770 meters above sea level, undergoes a single yearly harvest from October to December.

By 2022, Jose had inspired his three sons (Jonathan, 29, Adrian, 25, and Nestor, 23) to join farm management and production. The sons, driven and enthusiastic, actively contribute to implementing the latest manufacturing methods.

To this day the family is experimenting with long fermentation times, oxidation, anaerobic fermentation & re-application of mucilage juices to the cherry during processing.

What is Bourbon Sidra?

There is so much to this coffee, a combination of art and science that brings out an abundance of aroma and flavour.

The Bourbon Sidra is a hybrid varietal made from handpicked red bourbon and typica varietals and involves four phases of fermentation.

In the first phase, only ripe cherries are put into an anaerobic tank for 50hrs at 16 Celsius degree. Lactic acids are created in this phase.

Then, a lid for the tank is opened for the oxidisation phase for 20hrs around 42 degrees. More acetic acids are created in this phase to give fruity notes. After that, they are moved to the 50kg sealed bag for another 30hrs anaerobic fermentation.

Finally, the cherries are moved again for the oxidization into the first tank with the mucilage juice used at the first 2 fermentation stages for 18 hours with a maximum 45 degree. By the time the coffee is ready, its moisture level will have been reduced to 10-12%. It is a mostly hands-on method & uses very little (if any) machinery at any point.

The Bourbon Sidra is wildly fruity with mango, and rasperberry cherry acidity dominating the cup. Its rich silky smooth texture carries notes of milk chocolate, brown sugar & candied orange to the finish.

Producer

Producer: El Diviso Farm
Region: Huila
Process Method: Natural Process (anaerobic)

Brew recipe

Espresso dose: 23 grams
Extraction: 44 grams
Time: 30 Seconds
Temp: 93 degrees
Filter Coffee-to-water ratio: 1:16 or 1:17

Blueberry | Mango | Jarrah Honey

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