Elegant, complex, and distinctly aromatic. This Colombian coffee from Not Another Boring Roastery showcases the full potential of modern fermentation techniques. In the cup, notes of strawberry, lemongrass, and a hint of sweet cookie intertwine, complemented by floral aromas and bright citrus acidity. A creamy body and pronounced sweetness create a harmonious yet very lively profile, typical of precisely controlled fermentation.
The coffee comes from the Finca El Diviso farm in the Huila region, Pitalito micro-region, which is among the most significant areas for Colombian specialty Arabica. The farm is situated at an elevation of 1,750–1,800 meters above sea level, where a combination of cooler nights, fog, and volcanic soils promotes slow cherry ripening and higher bean density. The producer is Nestor Lasso, who runs the farm together with his brother Adrian. El Diviso is known for its emphasis on controlled fermentation, working with micro-lots, and experimental post-harvest processes. The plots are divided by variety and altitude, allowing for the most precise processing of individual cultivars.
The lot is processed using theanaerobicwashedmosto method. After hand-picking, anaerobic fermentation takes place in closed, temperature-controlled containers. This is followed by hulling and a further fermentation phase with the addition of cherry extract (“mosto”), which promotes the development of aromatic complexity. Fermentation is terminated by thermal shock, and the coffee is dried in dehumidification dryers at a controlled temperature to a target moisture content of 10–11%. The result is a cup with distinctive aromas, a creamy body, and precisely balanced sweetness.