Campo Hermoso, Pink Bourbon | Colombia

Five years ago, Nestor and Adrian Lasso took over their family business and focused on specialty coffee. Together with Jhoan Vergara, they founded El Diviso, a combination of two family farms near Pitalito, Huila. Working closely with Cata Export, they developed fermentation protocols and have since been able to present their coffees at European barista competitions.

This Yellow Papayo is processed as a natural coffee and undergoes the following steps:

1. Only ripe cherries are picked
2. Oxidation for 36 hours at an average room temperature of 25°C
3. Anaerobic fermentation for 24 hours at an average temperature of 16 to 18°C ​​
4. Drying at a maximum temperature of 45°C. At 18% humidity, drying is interrupted, the cherries are transferred to black bags in a light-free warehouse, and left to rest for 60 hours before the drying process is finalized.

Light roast and recommended for all filter brewing methods.

We source this green coffee through Cata-Export.