Order 3 bags coffee or more and free shipping in CAN and USA X
Premium

El Diviso

We're excited to release this Natural Bourbon Sidra from Nestor Lasso at El Diviso. It is our first time working with Nestor - his coffees have been used at coffee competitions, and actually featured in the winning routine at the most recent World Barista Championship.

This natural Bourbon Sidra started with collection of ripe cherries with a brix reading between 24 and 26 degrees. Initial fermentation starts in plastic totes for 48 hours followed by a thermal shock of 50C. The coffee is then placed into sealed tanks to start anaerobic fermentation, and inoculated with yeast type T58 Saccharomyces cerevisiae (a brewer's yeast). After 80 hours, the cherries are sent to drying - first with mechanical dryers for about 12 hours, followed by sun drying for approximately 15 days.

200g

Origins:

Huila, Colombia
Producer: Nestor Lasso
Variety: Bourbon Sidra
Process: Anaerobic Natural
Elevation: 1700-1800masl

Roast Profile:

Light Roast

Tasting Notes:

Rose, Strawberry, Mango, Candied Almond

Brew:

Filter

$50.00 CAD

Purchase:



Stock:
Available

Free CAN and USA Delivery

Order 3 or more bags of coffee and the whole order ships free. Flat rate $10 shipping for orders under 3 coffees.

Same or next day shipping (excluding weekends / preorders / intl orders). This coffee may be rested before being shipped.

Once shipped, please allow for a transit time of 4-7 business days. Orders in the GTA deliver within 1-2 days.

Pickup Orders

Use code PICKUP at checkout to waive shipping. You will receive an email once your order is ready.

International Orders

Flat rate per order:
China, Hong Kong, Japan, Macau
UK, and select EU Countries
Australia

Other Countries: please inquire

Overview


Premium

El Diviso

We're excited to release this Natural Bourbon Sidra from Nestor Lasso at El Diviso. It is our first time working with Nestor - his coffees have been used at coffee competitions, and actually featured in the winning routine at the most recent World Barista Championship.

This natural Bourbon Sidra started with collection of ripe cherries with a brix reading between 24 and 26 degrees. Initial fermentation starts in plastic totes for 48 hours followed by a thermal shock of 50C. The coffee is then placed into sealed tanks to start anaerobic fermentation, and inoculated with yeast type T58 Saccharomyces cerevisiae (a brewer's yeast). After 80 hours, the cherries are sent to drying - first with mechanical dryers for about 12 hours, followed by sun drying for approximately 15 days.

200g

Origins:

Huila, Colombia
Producer: Nestor Lasso
Variety: Bourbon Sidra
Process: Anaerobic Natural
Elevation: 1700-1800masl

Roast Profile:

Light Roast

Tasting Notes:

Rose, Strawberry, Mango, Candied Almond

Brew:

Filter