Sweet, distinctly fruity, and beautifully layered—that’s this Colombian coffee from the Scottish roastery Cafēn. The flavor profile combines strawberry candy, ripe berries, and cocoa, complemented by a pronounced sweetness and a clean, rounded finish. The profile is juicy and distinctive, yet it doesn’t come across as overly wild. Cafēn roasts this coffee as an omni roast, so you can enjoy its sweetness and fruitiness in both filter coffee and espresso.
The coffee comes from the El Diviso farm near the city of Pitalito in Colombia’s Huila region and is produced by Nestor Lasso. The farm is located at an elevation of approximately 1,750 to 1,900 meters above sea level, and this lot consists of the Bourbon Ají variety. Nestor belongs to a new generation of Colombian producers who work with precisely controlled fermentations and meticulously refined processing methods. At El Diviso, he collaborates with his brother Adrián Lasso and Jhoan Vergara; their coffees are known for their distinct varietal character and controlled fermentation.
This lot was processed as an anaerobic natural coffee, which Cafēn also refers to as “advanced natural.” Only fully ripe cherries are harvested; these first rest for 24 hours in open tanks during controlled oxidation. This is followed by 48 hours of anaerobic fermentation in closed tanks and another 48 hours in closed fermentation bags. A controlled thermal shock is then applied, and the cherries are slowly dried for 15 to 20 days on raised beds under solar shelters. After drying, the coffee rests for another 20 to 30 days under controlled conditions before final processing.
- Variety: Bourbon Ají
- Elevation: 1,750–1,900 m above sea level
- Farm: El Diviso