COLOMBIA EL DIVISO SIDRA NACHO

It is a privilege to work with exceptional raw materials produced by talented young producers like Nestor Lasso. His El Diviso farm has set a new benchmark in specialty coffee, demonstrating that there are no limits to what can be achieved at the farm level. Nestor’s innovative approach has opened the eyes of industry professionals, encouraging them to look at coffee beyond the traditional seed-to-cup narrative.El Diviso is a true coffee garden, rich with exotic varieties. Nestor takes full advantage of these, growing multi exotic coffee varietal such as Java, Sidra, Bourbon Aji, Geisha etc. unlocking Colombia potential as coffee origin. This new release featuring Bourbon Aji varietal which is a rare mutation Bourbon varietal found in Colombia. Named for its chili-like cherry shape, it offers vibrant, fruit-forward flavours. Though not disease-resistant, it produces a bright, expressive cup when grown with care. A unique varietal with clarity and depth.

Finca El Diviso’s Sidra natural anaerobic begins with fully ripe cherries that are sorted and rested in sealed tanks for 24–48 hours to lower pH, followed by a thermal shock using hot water to control microbes before undergoing 80–100 hours of anaerobic fermentation with selected yeast, then dried slowly as whole cherries over 15–20 days to preserve aromatics and structure, resulting in a clean yet expressive cup with layered fruit sweetness and balanced acidity. This combination bring out of the best, from terroir influence toward impact of fermentation control process by Finca El Diviso.

This marks a pinnacle in experiencing specialty coffee. Sidra Natural from Finca El Diviso moves beyond progression into a layered expression shaped by its natural anaerobic process, enhancing inherent sweetness with a gentle ferment character. On hand brew it opens with a soft sakura like aroma and a winey profile reminiscent of liquor and rum. The acidity reflects Japanese plum sake or ume shu with a sweet tangy and vibrant finish. As espresso the structure deepens with fragrant rose and a subtle musky tone rising immediately leading into a sweetness of rose and chocolate liquor with a balsamic sage like finish. With milk it transforms into a fuller more textural experience of strawberry chocolate and rose jam, settling into brown butter and tonka bean sweetness as it cools. It reflects not only the potential of the coffee but the precision of everyone involved from producer to roaster to brewer.