April Box

Featured Farm - El Diviso

This month we are very excited to feature a pair of coffees from Finca El Diviso. The farm is run by two young producers, Nestor and Adrian Lasso, age 22 and 24 respectively. They represent a new generation of coffee producers in Colombia and have recently made an incredible showing on the world stage as the 2022 World Barista Championship winning coffee used by Anthony Douglas. We had the honour of recently featuring a sidra coffee that was processed the same way as the championship winning lot. We were thrilled to be able to secure these accessible lots from El Diviso that showcase the incredible quality coming from these two brothers so we just had to feature them in our subscription!

El Diviso Sidra

Washed

From La Baia Coffee:

"There is not much objective technical information widely available about the known origins of the Sidra Bourbon variety, however it is believed that the variety is a hybrid of Red Bourbon and typica with Ethiopia landraces and originally originates from the Pichincha province in Ecuador in the form of what is identified as “Sidra Bourbon” today. What is currently known about Sidra Bourbon, is that it was created on a large Ecuadorian research farm that was funded by Nestlé. The goal behind the creation of this hybrid was to represent the absolute best characteristics of both varieties by genetically crossing red bourbon and typica varieties and then distributing them widely to farmers in the region. Sidra produces high yields and is resistant to several pests and diseases, but is still susceptible to coffee leaf rust and CBD. In exchange for feedback from farmers, Nestlé offered the variety to farmers in the region, leading to a surge in its cultivation in Ecuador and now is being traded between growers in various countries."
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Sourced with La Baia Coffee

Origin:

Bruselas, Huila, Colombia

Roast Profile:

Light Roast

Tasting Notes:

Lemongrass, Grapefruit, Raspberry

Brew:

Filter
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We recommend Recipe A in our brew guide

El Diviso Papayo

Anaerobic Natural

From La Baia Coffee:

"The Papayo variety in general is very rare. Rarely ever detected or produced outside of Huila, information about its origins is very limited. Papayo cherries are distinctive, with an elongated shape similar to that of a papaya fruit hence the name “Papayo”. This variety is also revered by local farmers for its natural resistance to the devastating effects of leaf rust and its potential for healthy production yields."

"Papayo is also recognized locally as a natural mutation by producers, however more detailed studies and genetic evaluations are required for a solidified confirmation. At present, research shows at least 5 lines of Bourbon Papayo that have been identified and its roots are of Ethiopian descent from local landraces that it seems to be closely related to the Bourbon that arrived in Brazil from Reunion Island, since it shares many phenotypic characteristics that closely relate to this variety."

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Sourced with La Baia Coffee