"Bright orange and tangerine introduce the cup with a vivid citrus lift. Soon after, currant and goji berry add juicy red-fruit dimension. The sweetness deepens into molasses and delicate chocolate, rounded by a soft ginger-spice warmth that enhances the cup’s layered complexity."

El Diviso belongs to a network of family-run farms in southern Huila, an area known for its strong quality culture and collaborative approach to coffee production. These families combine generational knowledge with modern agronomy—selective planting, soil renewal, and investment in post-harvest infrastructure—to cultivate delicate varieties like Pink Bourbon, which demand precise cherry selection and processing.

This lot represents the meeting point between high-elevation Pink Bourbon cultivation and Colombia’s signature Sugarcane Ethyl Acetate (EA) decaffeination method. Grown in the volcanic highlands shaped by the Magdalena Valley and protected by the Central and Eastern cordilleras, the coffee benefits from cool nights, intense sunlight, and nutrient-rich, well-draining soils that allow for slow cherry maturation and structured cup development.

Pink Bourbon is a rare cultivar known for its elongated beans, dense structure, and high mucilage content—traits that make it responsive to controlled fermentation and capable of retaining character even after decaffeination.

Ripe cherries are handpicked, color-sorted, and density-selected before pulping. They undergo a controlled fermentation in small tanks to break down mucilage at a steady rate. The parchment is washed and dried on patios or raised beds with frequent turning until reaching stable moisture.

The dried coffee is then decaffeinated using Colombia’s Sugarcane EA process, which employs ethyl acetate derived from fermented sugarcane. Gentle steaming and low-temperature cycles remove caffeine while preserving the bean’s inherent structure, sugars, and aromatic integrity.

Variety : Pink Bourbon
Altitude : 1800 masl
Process : Sugarcane EA
Origin : Huila