Nestor Lasso – El Diviso – Aji Bourbon Washed
$35.00
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Nestor Lasso – El Diviso – Aji Bourbon Washed
$35.00
Light roast. Limited release.
Elegant, bright, and highly distinctive, this Aji Bourbon from Nestor Lasso’s El Diviso farm showcases the layered processing and aromatic precision behind some of Colombia’s most expressive coffees.
Marketed as Floral Symphony, this washed lot moves through carefully controlled stages of anaerobic fermentation, oxidation, mosto recirculation, and thermal shock. The result is a refined and expressive cup with orange blossom aromatics, candied citrus sweetness, and a nostalgic Froot Loops finish.
A medium body and medium acidity provide structure while preserving the coffee’s floral lift, sweetness, and clarity.
Coffee Details
Producer: Nestor Lasso
Farm: El Diviso
Origin: Bruselas, Pitalito, Huila, Colombia
Elevation: 1,700-1,800 masl
Variety: Aji Bourbon
Process: Washed • Anaerobic Fermentation • Mosto Recirculation • Thermal Shock
Tasting Notes: Orange Blossom, Candied Citrus, Froot Loops
Body: Medium
Acidity: Medium
Roast Level: Light
Best For: V60, Chemex, Manual Pour-Over
Package Size: 8.8 oz (250 g)
Category: Reserve • Limited Release
Producer and Origin
This coffee comes from El Diviso, Nestor Lasso’s farm in Bruselas, Pitalito, Huila, Colombia.
The coffee grows between 1,700 and 1,800 meters above sea level, where elevation, stable temperatures, and detailed post-harvest processing contribute to aromatic intensity, sweetness, and clarity.
El Diviso has earned recognition among specialty coffee buyers for coffees that combine innovative processing with memorable and clearly defined cup profiles.
Floral Symphony Processing
The process begins with the selection of ripe coffee cherries. Floaters and unwanted material are removed before the cherries receive a producer-specified cleaning rinse prepared with a 5% alcohol solution.
The coffee then moves through several controlled stages:
- 24 hours of anaerobic fermentation in sealed plastic bags at approximately 16-18°C
- 20 hours of controlled oxidation in tanks
- Depulping followed by another 20 hours of oxidation with the mucilage intact
- 12 hours of submerged fermentation with recirculated mosto
Mosto is the liquid created during coffee fermentation. Recirculating it allows the coffee to remain in contact with active sugars, acids, and microorganisms generated during earlier fermentation stages.
The coffee then undergoes a thermal-shock rinse using water at 50°C. According to the producer, this step is intended to stop fermentation and help preserve the aromatic compounds developed throughout processing.
Drying begins naturally under a protective canopy and is completed in a mechanical silo system. The dried coffee then rests for a minimum of two weeks before final preparation.
About Aji Bourbon
According to the producer sheet, the name Aji Bourbon refers to the spicy character found in the variety’s mucilage.
Although its name includes Bourbon, the producer describes Aji Bourbon as a domesticated mutation connected to Ethiopian landrace material. This background helps explain the variety’s floral aromatics and distinctive cup character.
In this lot, Aji Bourbon’s natural qualities are amplified through the Floral Symphony process, creating a cup that balances floral elegance, citrus sweetness, and expressive fruit-cereal character.
Why This Coffee Stands Out
Expect a layered cup with:
- Orange blossom aromatics
- Candied citrus sweetness
- A nostalgic Froot Loops character
- Medium body
- Medium acidity
- A clean and structured finish
The tasting notes describe sensory impressions found naturally in the brewed coffee. No flavoring is added to the roasted coffee.
About El Diviso
El Diviso has become known for highly distinctive coffees that combine careful production with complex fermentation and drying methods.
Nestor Lasso’s work focuses on creating coffees with technical precision, aromatic intensity, and memorable flavor. Floral Symphony reflects that approach through its detailed fermentation sequence and polished final cup.
Recommended Pour-Over Recipe
Dose: 25g, medium grind
Water: 400g at 208°F
Ratio: 16:1
Pours: Four separate 100g pours
Total Brew Time: 3:30-4:00
This recipe works well for V60 and other manual drippers. For Chemex, begin with a slightly coarser grind to account for the thicker filter and maintain the target brew time.