The Pink Bourbon variety is a sought-after cultivar in Colombian specialty coffee production. It’s cherished for its floral aromatics, bright acidity, and refined sweetness – the care and passion for meticulous practices at El Diviso, and our careful and considered roasting style ensures that this Pink Bourbon expresses its full potential in the cup. Its unique vibrant pink cherries have a high resistance to disease, thriving at high altitudes. The cooler climate here slows down the maturation process, allowing for enhanced sugar development and flavour complexity.

Fully matured vibrant pink cherries are handpicked by skilled harvesters, and floated to ensure uniformity prior to processing. The outer skin of the cherries is mechanically removed, leaving the mucilage intact for a controlled 24-48 hour dry fermentation in sealed tanks. This process enhances the complexity of the cup, whilst preserving the bright and floral characteristics. After fermentations the coffee is thoroughly washed to remove any remaining mucilage, and slowly dried on raised African beds for 15-20 days to allow for a consistent moisture reduction.

Finca El Diviso is family-owned, and has seen large transformations in the approach to production after being taken over by sons Néstor and Adrián Lasso around 8 years ago. Néstor has invested in exotic and unique varietals, processes, and new approaches to elevate what’s possible with specialty coffee.

El Diviso has reaped the rewards of these innovations – from being used on the global stage by multiple winners of the World Barista Championships, to being a recognisable name amongst most specialty coffee professionals.

At around 18 hectares, the farm was initially focused on a traditional approach to coffee, with classic local varieties like Caturra and Castillo. The move towards innovation and experimentation has revolutionised the farm, created real possibilities for economic growth and producing exceptional lots that have captivated a demanding market across the globe.