Mandarins, cherries, and flowers. That’s the flavor of BOURBON SIDRA from the Prague roastery Not Another Boring Roastery—a filter coffee for anyone who loves juicy, fruity, and fragrant coffees. The mandarins bring freshness to the cup, the cherries add sweetness, and the floral notes gently round out the entire profile. The coffee is clean and fruity, with bright acidity and a smooth texture typical of the Pitalito region, where BOURBON SIDRA originates. Cherries ripen very slowly here in the cool mountain climate, which is why the cup has a pronounced sweetness and multiple layers of flavor.
Finca El Diviso is located in the Pitalito area of the Huila region in southern Colombia, one of the most renowned micro-regions for specialty Arabica. It is run by Nestor Lasso, part of a new generation of Colombian producers for whom coffee is a craft, a science, and an art. Together with his brother Adrian, he took over the farm from their parents at a very young age. The family used to sell coffee as a standard commodity, but the brothers wanted more, so they changed the farm’s direction. About 15 hectares of coffee trees grow on terraced slopes at an elevation of 1,750 to 1,800 meters above sea level, in mineral-rich soil and in the shade of native trees. The farm is divided into micro-plots based on variety, elevation, and sun exposure, and the Lassa family grows Sidra, Bourbon, Pink Bourbon, and Geisha here.
The beans underwent natural anaerobic processing using the most method. The farmers first select only fully ripe cherries and let them oxidize for 36 hours. The cherries are then fermented for 48 hours without oxygen. During fermentation, the farmers collect the cherry extract—the “most”—and add it back after the anaerobic phase. Fermentation continues for another 36 hours, with the extract circulating constantly so that the entire batch ferments evenly. Finally, a thermal shock with hot water is applied to lock in the flavor profile. The cherries are then dried in stainless-steel dehumidifying dryers, in a dark, enclosed space, at a temperature of up to 37 °C. After drying, the farmers hull the beans in a dry mill and store them in GrainPro protective bags.
- Farm: El Diviso
- Producer: Nestor Lasso
- Elevation: 1,750 to 1,800 m above sea level
- Processing: Natural, anaerobically fermented with a bridge
- Cupping score: 87.5