El Diviso Pink Bourbon

Coffee Story

This Colombia El Diviso Pink Bourbon is a masterclass in modern coffee science from the renowned Adrian Lasso. The profile is defined by a meticulous fermentation process that begins with 24 hours of cherry oxidation. After depulping, the seeds undergo a 48-hour anaerobic phase in plastic bags, followed by a final 24-hour submerged fermentation in mosto—a concentrated liquid prepared from cherries of the same variety to hyper-saturate the beans with fruit-forward complexity.

This deep immersion transforms the rare Pink Bourbon, a variety discovered in Colombia and celebrated for its distinctive pinkish ripe cherrie, into a high-definition sensory experience.

The journey opens with a sophisticated base of Cacao Nib, providing a grounded, velvety backbone. This structure immediately gives way to a refreshing wash of Watermelon and the crisp, clean sweetness of Nashi Pear, honouring the varietal’s reputation for a broad spectrum of stone and tropical fruit elements. The experience concludes with a vibrant, cheeky, candy-like pop that perfectly highlights the "citrus-laden" brightness and zestiness for which Lasso’s meticulously processed lots are globally celebrated.