El Diviso Pink Bourbon
Pink Bourbon · anaerobic natural
A few bags leftraspberry · blood orange · tea-like clarity
- Roasted in BSD City
- Rest 7 days from roast
An anaerobic natural Pink Bourbon from Nestor and Adrian Lasso's Finca El Diviso, above Pitalito in Huila. The cherries ferment in sealed containers, without air, then dry whole.
Despite the name, Pink Bourbon is not a Bourbon: genetic tests in 2017 and 2023 found it to be an Ethiopian landrace. We roast it medium-light, for filter and espresso.
Details
- Producer: Nestor and Adrian Lasso
- Farm: Finca El Diviso, Pitalito, Huila
- Altitude: 1,600–1,800 m
- Variety: Pink Bourbon
- Process: Anaerobic natural
- Roast: medium-light, for filter and espresso
Each fact, and who it comes from.
Give it a week, then follow it.
A light roast keeps releasing carbon dioxide for days after roasting; brewed too early, it extracts unevenly and tastes muted. Give it at least seven days from roasting. After that it keeps changing from one day to the next, and following it through the bag is part of the pleasure.
The recipe we pour.
V60 17 g → 245 g at 88–90 °C · espresso 1:2–2.5 · milk 1:1.5–2
Finca El Diviso
Finca El Diviso sits above Pitalito, in the south of Huila. José Uribe first planted coffee there; his grandsons, Nestor and Adrian Lasso, run it now and work out their own fermentations.