LIGHT FILTER ROAST
After Hours Vault 01: El Diviso, Bourbon Ají & Sidra
After Hours Vault 01: El Diviso, Bourbon Ají & Sidra
Bourbon Aji — Flavours: Blackberry, Lime Flower, Rose Buds, Cherry
A refined, floral expression with vibrant acidity and elegant complexity
Sidra — Flavours: Watermelon, Elderflower, Mango, Ginger Ale
A tropical adventure with pronounced sweetness and distinctive aromatics
This limited-edition tasting pack brings you two of the most exciting coffees from El Diviso, a farm that’s rewriting the rules of specialty coffee. With 80g of each varietal, you’ll get a front-row seat to the magic of innovation in Colombian coffee.
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About this coffee
About this coffee
Producer: Nestor and Adrian Lasso
Farm: El Diviso
Location: Huila, Colombia
Altitude: 1700 MASL
Process: Thermal Shock Washed
Varietal: Bourbon Aji / Sidra
Brewing recommendations
Brewing recommendations
Pour-Over (Flat bed) Recipe:
Coffee Dose: 12 grams
Water Volume: 200 grams
Brew Ratio: 1:16.7
Water Temperature: 90 - 93°C
Total Brew Time: 2:00
Sidra’s delicate florals and flavours shine at a slightly higher temperature 92-93°C, while Bourbon Ají’s refined sweetness and elegant acidity develop best around 90-91°C.
Experiment and find your sweet spot!
Trace the origin
Trace the origin
About El Diviso – The Innovation Hub
El Diviso isn’t your typical Colombian coffee farm. Néstor and Adrián Lasso are pushing boundaries with experimental processes like thermal shock, extended fermentation, and rare varietals, proving that coffee is both an art and a science.
What is Thermal Shock Washed Processing?
Think of it as a high-tech spa treatment for coffee beans.
1. Fermentation Phase – The cherries are first fermented in an anaerobic (oxygen-free) environment for a set period. This helps develop deeper flavours by allowing microorganisms to work on the sugars inside the fruit.
2. Thermal Shock Phase – The cherries are then subjected to alternating hot and cold water washes. This sudden temperature change:
- Enhances fruitiness and aroma retention
- Stabilises acidity and body
- Keeps flavours vibrant while removing excess fermentation off-notes
3. Drying Phase – Finally, the beans are carefully dried to lock in all those wild, juicy flavours without over-fermentation.
What does this mean for your cup? Expect a coffee that pops with crisp acidity, layered fruitiness, and insane clarity, all while keeping a silky-smooth texture.
What's so special about these varietals?
What’s Bourbon Ají?
This isn’t your everyday Bourbon—Ají means chili in Spanish, and this unique Ethiopian-descended varietal supposedly gives off a slightly spicy, aromatic character. It’s a rare find, with floral and tropical notes that hit different in the best way possible.
Why Sidra?
Sidra is the lovechild of Typica and Bourbon, known for its complex fruit-forward profile and juicy acidity. This varietal first gained fame in Ecuador, but at El Diviso, it takes on a whole new dimension thanks to the thermal shock process, amplifying its clarity and vibrancy.
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