El Diviso’s latest is spicy, gingery and so goody. To achieve what is one of the most interesting coffees on our rotation, Nestor applies one of his signature advanced processing methods to this seldomly-seen Chilli Bourbon varietal. Perfectly ripe cherries are hand-harvested and sealed for a 40hr anaerobic fermentation. They are then moved to tanks for a controlled 20-hour oxidation phase. Followed by a second fermentation with leachates to intensify the cherry's fruity complexity. After this, cherries are thermal shock washed at 65–70°C and carefully dried in parabolic dryers. Expect punchy peachy aromatics and crisp tropical fruit sparkles with a touch of black pepper to finish. - Producer: Nestor Lasso at El Diviso - Region: Bruselas, Pitalito, Huila - Variety: Chilli Bourbon - Altitude: 1820masl - Cupping Score: 87.5 - Process: Fully ripe cherry is selected and anaerobically fermented cold for 40hrs then oxidised in open tanks for 20hrs. Depulped and then fermented with leachates. To finish the coffee is thermal shocked at 65°C and dried in parabolic dryers over 3 weeks. - Cupping Notes: Peachy, zingy, fruity, so goody! Sparkles, blood orange, pineapple, ginger. - Brew Notes: Fanta Orange & ginger ale filters. Litchi & black pepper shots. Peach danish capps.

El Diviso’s latest is spicy, gingery and so goody. To achieve what is one of the most interesting coffees on our rotation, Nestor applies one of his signature advanced processing methods to this seldomly-seen Chilli Bourbon varietal. Perfectly ripe cherries are hand-harvested and sealed for a 40hr anaerobic fermentation. They are then moved to tanks for a controlled 20-hour oxidation phase. Followed by a second fermentation with leachates to intensify the cherry's fruity complexity. After this, cherries are thermal shock washed at 65–70°C and carefully dried in parabolic dryers. Expect punchy peachy aromatics and crisp tropical fruit sparkles with a touch of black pepper to finish. - Producer: Nestor Lasso at El Diviso - Region: Bruselas, Pitalito, Huila - Variety: Chilli Bourbon - Altitude: 1820masl - Cupping Score: 87.5 - Process: Fully ripe cherry is selected and anaerobically fermented cold for 40hrs then oxidised in open tanks for 20hrs. Depulped and then fermented with leachates. To finish the coffee is thermal shocked at 65°C and dried in parabolic dryers over 3 weeks. - Cupping Notes: Peachy, zingy, fruity, so goody! Sparkles, blood orange, pineapple, ginger. - Brew Notes: Fanta Orange & ginger ale filters. Litchi & black pepper shots. Peach danish capps.