El Diviso, Red Bourbon & Tabi | From the Vault - 8 oz

Tasting Notes | Rose · Ripe Raspberry · Honeysuckle · Delicate

Country | Colombia
Region | Pitalito, Huila
Elevation | 1750 masl
Producer | El Diviso, Nestor Lasso
Variety | Red Bourbon, Tabi
Process | Anaerobic Semi-Washed
Aspects | Mixed Lot Blend
Roast | Nordic Light

A remarkable lot from the historic El Diviso farm

El Diviso

"We are the third generation to grow coffee at El Diviso. Our grandfather, José Uribe, founded the farm, and through the hard work of our family and consistent savings, we were able to build the infrastructure to process differentiated coffees—always searching for better quality, both in the cup and in our lives. After a long period of trial and error, we managed to standardize our processes, improve income, and plant new varieties that elevate quality year after year."

(Red) Bourbon Rojo & Tabi

This mixed-lot blend brings together two exceptional varieties. Bourbon Rojo contributes sweetness and classic structure, while Tabi offers a refined balance and unique complexity. Together, they create a profile that is elegant, vibrant, and deeply satisfying.

Process

Anaerobic Semi-Washed

1. [Begin] Floating process to select only fully ripe cherries.
2. [80 hr] Anaerobic fermentation (whole cherry) in cans at 16–18°C.
3. [25 hr] Oxidation in large tank.
4. [pulped] Coffee is pulped (immediate).
5. [12 hr] Mucilage oxidation.
6. [36 hr] Submerged fermentation at 40°C; stirred occasionally for homogeneity. (~50% mucilage removed at this stage.)
7. [432–576 hr] Parabolic drying for 18–24 days to 11% moisture, never exceeding 30°C.

Total process time: 605–733 hours (≈25 to 30 days)

The Artwork

The artwork on this bag was designed by our in-house designer, Rachel. Inspired by Byzantine Christian motifs with a modern approach, it mirrors the layered and intricate flavor profile of this coffee. The design is applied to an 8oz bag sourced from a small company in the Netherlands. Once the sticker is removed, the bag can be recycled.