Description El Diviso Farm is a farm founded in 1997 by Jose Uribe Lasso in the Normandia district. It is about a 30 minute drive northwest of Huila’s Bruselas. Jose and his three sons; Jonathan, Adrian and Nestor are also involved in farm management. The three sons are very enthusiastic and actively working to introduce the latest processing methods, and strive to bring the best from their farm’s production. El Diviso in many ways is an ideal picture of what coffee farming is in Colombia, with the next generation gladly following in their predecessors’ footsteps, and paving the way towards the future of coffee. This Bourbon Sidra has gone through special processing using a coffee cherry juice called Mossto. Mossto juice is made from the pulping of coffee cherry which is used to steep and ferment freshly picked coffee cherry. Its use in coffee processing enhances and promotes fermentations through the introduction of additional micro biomes and sugars into the fermentation medium. This sequential fermentation comes with many risks, however when micromanaged and controlled intricately, the flavour benefits are obvious and exceptional. PROCESS Sequential Fermentation REGION Bruselas, Pitalito, Huila ELEVATION 1750 - 1950 VARIETAL Sidra Bourbon FLAVOUR PROFILE Almond, cranberry, grape, yoghurt ROAST Filter

Description El Diviso Farm is a farm founded in 1997 by Jose Uribe Lasso in the Normandia district. It is about a 30 minute drive northwest of Huila’s Bruselas. Jose and his three sons; Jonathan, Adrian and Nestor are also involved in farm management. The three sons are very enthusiastic and actively working to introduce the latest processing methods, and strive to bring the best from their farm’s production. El Diviso in many ways is an ideal picture of what coffee farming is in Colombia, with the next generation gladly following in their predecessors’ footsteps, and paving the way towards the future of coffee. This Bourbon Sidra has gone through special processing using a coffee cherry juice called Mossto. Mossto juice is made from the pulping of coffee cherry which is used to steep and ferment freshly picked coffee cherry. Its use in coffee processing enhances and promotes fermentations through the introduction of additional micro biomes and sugars into the fermentation medium. This sequential fermentation comes with many risks, however when micromanaged and controlled intricately, the flavour benefits are obvious and exceptional. PROCESS Sequential Fermentation REGION Bruselas, Pitalito, Huila ELEVATION 1750 - 1950 VARIETAL Sidra Bourbon FLAVOUR PROFILE Almond, cranberry, grape, yoghurt ROAST Filter