Tasting Notes: Pomegranate - Strawberry - Crème Brûlée - Orange Blossom Medium-Light Roast EL DIVISO’S PINK BOURBON: DISTINCTIVE VARIETY AND EXPERIMENTAL PROCESSING CREATE AN EXCEPTIONAL CUP The name El Diviso is a familiar one. Founded by Jose Uribe Lasso in Bruselas, Huila, the farm has gained a dedicated following over the years. After moving to the Huila region as a picker, Jose Lasso saved enough to purchase a 1.5 hectare farm. Over the last 29 years, he and his family have grown El Diviso to 17 hectares, including 1 hectare of forest reserve. Ruby’s relationship with Jose Uribe Lasso began in 2019 through the cooperative Losb Guacharos. After several years of sourcing from Los Guacharos, we purchased our first single-farmer lot from the group—acaturra varietal separation from Jose Uribe Lasso's Finca El Diviso. Today, Jose Uribe’s sons Nestor, Adrian, and Jhonathan are integral to El Diviso’s operations and are recognized as modern innovators in specialty coffee. Together they have developed standardized processes, continuously invested in infrastructure and high-quality varieties, and performed experimentation with precision, all driven by a commitment to quality. This is our first pink bourbon lot from El Diviso. Nearly 20% of the farm is now planted in pink bourbon, amounting to 14,000 trees. Pink bourbon has gained notoriety for its distinctive flavor and aroma. Lasso’s precise fermentation treatments are applied to this lot, each with specific intention and flavor goals to further enhance these varietal characteristics. After rinsing and sorting the cherries, it starts with an open-air fermentation stage which enhances fruit and chocolate sweetness, followed by depulpling. A 48 hour anaerobic dry fermentation in sealed bags further enhances floral aromatics. Juices from the first fermentation stage are added back in for a 24-hr submerged ferment with the intent to add body and balance structure. A thermal shock rinse - hot and then cold - helps to seal all that good chemistry in and extend the longevity of the final product. The beans are then sundried 2-3 days followed by a 20-30 hours of mechanical drying, to ensure stability. 12 oz / 340 g. Orders placed by 4:00 p.m. on Sunday, Monday, Wednesday, Thursday, Friday, & Saturday will roast and ship the next business day. Thank you! DOWNLOAD info sheets

Tasting Notes: Pomegranate - Strawberry - Crème Brûlée - Orange Blossom Medium-Light Roast EL DIVISO’S PINK BOURBON: DISTINCTIVE VARIETY AND EXPERIMENTAL PROCESSING CREATE AN EXCEPTIONAL CUP The name El Diviso is a familiar one. Founded by Jose Uribe Lasso in Bruselas, Huila, the farm has gained a dedicated following over the years. After moving to the Huila region as a picker, Jose Lasso saved enough to purchase a 1.5 hectare farm. Over the last 29 years, he and his family have grown El Diviso to 17 hectares, including 1 hectare of forest reserve. Ruby’s relationship with Jose Uribe Lasso began in 2019 through the cooperative Losb Guacharos. After several years of sourcing from Los Guacharos, we purchased our first single-farmer lot from the group—acaturra varietal separation from Jose Uribe Lasso's Finca El Diviso. Today, Jose Uribe’s sons Nestor, Adrian, and Jhonathan are integral to El Diviso’s operations and are recognized as modern innovators in specialty coffee. Together they have developed standardized processes, continuously invested in infrastructure and high-quality varieties, and performed experimentation with precision, all driven by a commitment to quality. This is our first pink bourbon lot from El Diviso. Nearly 20% of the farm is now planted in pink bourbon, amounting to 14,000 trees. Pink bourbon has gained notoriety for its distinctive flavor and aroma. Lasso’s precise fermentation treatments are applied to this lot, each with specific intention and flavor goals to further enhance these varietal characteristics. After rinsing and sorting the cherries, it starts with an open-air fermentation stage which enhances fruit and chocolate sweetness, followed by depulpling. A 48 hour anaerobic dry fermentation in sealed bags further enhances floral aromatics. Juices from the first fermentation stage are added back in for a 24-hr submerged ferment with the intent to add body and balance structure. A thermal shock rinse - hot and then cold - helps to seal all that good chemistry in and extend the longevity of the final product. The beans are then sundried 2-3 days followed by a 20-30 hours of mechanical drying, to ensure stability. 12 oz / 340 g. Orders placed by 4:00 p.m. on Sunday, Monday, Wednesday, Thursday, Friday, & Saturday will roast and ship the next business day. Thank you! DOWNLOAD info sheets