Colombia Huila EL DIVISO - Specialty Estate Coffee Beans-
Colombia Huila EL DIVISO Sidra Washed
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Colombia Huila EL DIVISO Pink Bourbon Low-Oxygen Yeast Washed
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Colombia Huila EL DIVISO Sidra Washed
Apricot, peach, pink florals, and honey.
Colombia Huila EL DIVISO Pink Bourbon Low-Oxygen Yeast Washed
Dried rose, orange, lemongrass, kombucha.
In Colombia, Huila is one of the most distinctive coffee-growing regions and is renowned for its high-altitude specialty coffees, often regarded as a national treasure of Colombia. Thanks to its exceptional geography and climate, Colombian coffee has consistently maintained outstanding quality, with farmers in this region frequently producing Cup of Excellence (COE) award-winning lots.
Coffees from Huila are known for their bright acidity, pronounced sweetness, and rich fruit-forward flavors. Located near the equator, the region benefits from fertile volcanic soils, lush vegetation, and ideal elevations, making Huila one of Colombia’s most refined and celebrated coffee origins. In 2013, Huila was officially granted Denomination of Origin status, placing it alongside other globally recognized foods and beverages with distinctive regional identities.
El Diviso Farm is located in Bruselas, Huila, Colombia, and is operated by two young coffee producers, Nestor Lasso and Adrian Lasso.
Five years ago, they took over their family land from their parents and joined forces with Jhoan Vergara, who also comes from a coffee-growing family. Together, they formed a rare and inspiring collaborative model by uniting the strengths of two family farms—El Diviso (Lasso Brothers) and Las Flores—working collectively toward shared goals.
Nestor began his journey in coffee at just 22 years old. After graduating from high school, he worked closely alongside his father and quickly recognized the limitations of traditional farming methods. With keen insight and determination, he successfully persuaded his family to move beyond convention and focus on elevating specialty coffee quality, boldly exploring more challenging cultivation techniques and innovative flavor profiles.
Adrian oversees post-harvest processing with meticulous attention and an exceptionally organized mindset. Every stage of fermentation, along with even the slightest changes in temperature and aroma, is carefully documented in detailed notes. These accumulated records form the foundation of the farm’s continuous improvement and refinement.
Driven by innovation and an experimental spirit, this new generation of producers constantly pushes boundaries to uncover new possibilities, crafting flavor profiles that feel fresh and distinctive. Their dedication has propelled El Diviso onto the international stage, earning widespread acclaim across Europe and gaining recognition among world-class competitors. In recent years, El Diviso coffees have achieved remarkable results: first place at the Irish Brewers Cup, third place in Austria, and most notably, the 2022 World Barista Championship title, where the Australian champion claimed victory using El Diviso’s Sidra.
El Diviso represents a new-generation farm built on collaboration, courage, and innovation—combining scientific precision with creative ambition to elevate the extraordinary potential of Huila coffee to new global heights.
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation. The world's specialty coffees are derived from Arabica, which itself has various subspecies and hybrids resulting from evolution, crossbreeding, and mutations.
Arabica Coffee Variety – Pink Bourbon (Bourbon Rosado)
Pink Bourbon, also known as Bourbon Rosado, is named for its distinctive rose-pink coffee cherries, celebrated for their elegant and visually striking appearance. During the final round of the 2023 World Barista Championship (WBC), two competitors selected Pink Bourbon as their competition coffee, highlighting the variety’s growing prestige. Renowned for its pale pink cherries, high sweetness, and complex flavor profile, Pink Bourbon has attracted increasing attention within the specialty coffee world in recent years.
Pink Bourbon is widely believed to have been first identified by Rodrigo Sánchez Valencia, owner of Finca Monteblanco, who in 2013 discovered several coffee trees on his farm producing pink-colored cherries. In cupping, these coffees exhibited delicate floral aromas reminiscent of Geisha, yet with a fuller body than Geisha, a combination that immediately stood out. Most surprisingly, the variety also demonstrated strong resistance to coffee leaf rust, further increasing its appeal.
Interestingly, Bourbon Rosado is not a newly emerged variety. Decades ago, when farmers were distinguishing between Red Bourbon and Yellow Bourbon, some trees were observed to produce cherries with orange or pink hues. Due to their low yield, these cherries were historically mixed and sold together with Red and Yellow Bourbon. It was only with the rise of the specialty coffee market that farmers began separating and marketing them independently under names such as Orange Bourbon or Pink Bourbon.
Despite its popularity, the genetic origin of Pink Bourbon remains unresolved. Some sources suggest it is a natural hybrid of Red and Yellow Bourbon; however, this hypothesis has not yet been confirmed through genetic testing. In 2019, genetic analysis conducted on a Pink Bourbon lot ranked 15th at the Colombia Cup of Excellence revealed genetic markers corresponding to Ethiopian Landrace varieties. Whether this sample represents the same Pink Bourbon commonly recognized today remains unclear. In the most recent World Coffee Research (WCR) variety family tree, Pink Bourbon has yet to be formally classified as a distinct variety.
Pink Bourbon is best known for its exceptionally high sweetness, accompanied by vibrant lemon, citrus, and floral notes. The cup profile is rich and layered, combining refreshing citrus tones with elegant floral aromatics to create a uniquely pleasurable and refined coffee experience. Owing to its inherent sweetness, Pink Bourbon is particularly well-suited to experimental and extended processing methods, which can further amplify its expressive flavor potential. These characteristics have made Pink Bourbon an increasingly sought-after choice, especially among coffee enthusiasts who favor sweetness, complexity, and a silky mouthfeel.
Arabica Coffee Variety – Sidra
Sidra was first discovered in Ecuador and is considered a descendant of Typica and Bourbon. This variety is highly demanding in terms of growing conditions, which contributes to its naturally low yields. Sidra is often described as a cross between Bourbon and Typica, inheriting the pronounced floral aromatics and rounded body associated with Typica, while retaining the sweetness characteristic of Bourbon. The result is a well-balanced and highly appealing cup profile.
At the 2019 World Barista Championship (WBC), South Korean barista Jooyeon Jeon won the championship using a lactic-fermented Sidra from Colombia’s El Palto and Toucan estates. Grown in regions with extreme day–night temperature fluctuations, Sidra develops exceptionally high sugar concentration, as the plant channels nutrients into the cherries to survive harsh conditions. In high-altitude environments with large temperature differentials, Sidra cherries can develop up to 65% more mucilage than typical coffee varieties, contributing to their intense sweetness and expressive flavor potential.
(Coffee Processes)
Coffee processing refers to the transformation of ripe red coffee cherries into dried green coffee beans. Each method has its pros and cons, influenced by the natural environment and specific needs of the production region. Therefore, each coffee-producing area adopts processing methods best suited to its conditions. This batch uses either the Low-Oxygen Yeast Washed Process or the Washed Process, which are summarized below:
【Washed Process】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
【Pink Bourbon – Low-Oxygen Yeast Washed】
This year, the green coffee importer collaborated with Colombia’s Finca El Diviso to create an experimental Pink Bourbon lot, jointly designed by farm owner Nestor and his team to enhance the variety’s floral expression. After harvest, the cherries were rested overnight before depulping, followed by a thermal shock wash to selectively reduce microbial activity while allowing suitable native microorganisms to remain for fermentation. A carefully selected yeast strain was then inoculated, and fermentation was carried out in sealed tanks with minimal air contact to maintain a low-oxygen environment, ensuring slow and controlled fermentation while closely monitoring microbial film development to avoid surpassing the optimal sweetness point. After an initial 48-hour fermentation, fresh water was added to extend the process for an additional 24 hours, after which fermentation was terminated using thermal shock. Due to the local rainy season and high soil moisture, full mechanical drying was applied to ensure stable and even drying conditions. Upon tasting the finished sample in Taiwan, concerns about the unconventional aromas often associated with anaerobic processing were dispelled, as this lot displays a remarkably clean and pure profile with clearly defined floral notes that are expressive yet elegantly restrained.
【Manufacturer Information】
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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