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Quick Facts
All the facts about our Colombia Finca El Diviso Aji Bourbon
| Region | Bruselas, Huila |
|---|---|
| Producer | Delfin Lazo |
| Variety | aji bourbon |
| Process | unwashed |
| Type | Unwashed Arabica |
| Category | Microlot |
| Harvest | from March to June |
| Shipping | from August to December |
| Unit | GrainPro Sack à 35kg |
Colombia
Finca El Diviso Aji Bourbon
unwashed
Néstor and Adrian definitely represent the new generation of producers.
The processing of this coffee begins with the flotation, and continues with the manual selection of these, leaving only the ripe beans.
During fermentation, they perform 2 intermittent oxidations and 2 anaerobic fermentations in tanks, to stimulate different types of microorganisms during the process.
The process starts with an oxidation for 18 hours, at the end of which it goes to an anaerobic fermentation process in bags or tanks for 30 hours more.
It is then oxidized again in open tanks for 28 hours, reaching a temperature of 42ºC, and fermented again anaerobically in bags for another 30 hours.
The coffee is then transferred to tanks, to be submerged with the leachates from the previous harvest, and recirculated for 18 hours.
Origin
Specialty coffee from Colombia
Varieties
Typica, Caturra, Castillo
Processing methods
Mainly washed processed, for specialty lots also natural and honey processed
Altitude range
1000 – 2300 masl
Harvest
Main harvest October – February, Mitaca harvest March – August
Total yearly production
Around 11.3 million 60kg bags in 2022/23
Colombia has thanks to its geographic position around the equator the advantage to have two crops and therefore fresh coffee all year around. Thanks to its three mountain ranges of the Andes from the north to the south, it creates different climatic and cultural areas, which makes the flavour of the coffee from each department in Colombia unique.
Main production areas: Cauca, Valle del Cauca, Tolima, Huila, Quindio, Risaralda, Nariño, Caldas, Antioquia, Cundinamarca, Santander, Norte de Santander, Sierra Nevada
Port of shipment: Cartagena, Santa Marta, Buenaventura
Export bag size: 70kg
Total number of coffee farmers: over 563,000 small coffee families
Cup Profile: High acidity, medium body, fruity fragrance, citric and sweet notes
Microlot
Colombia Finca El Diviso Aji Bourbon
| Region | Bruselas, Huila |
|---|---|
| Producer | Delfin Lazo |
| Variety | aji bourbon |
| Process | unwashed |
| Type | Unwashed Arabica |
| Harvest | from March to June |
| Shipping | from August to December |
| Unit | GrainPro Sack à 35kg |
Néstor and Adrian definitely represent the new generation of producers.
The processing of this coffee begins with the flotation, and continues with the manual selection of these, leaving only the ripe beans.
During fermentation, they perform 2 intermittent oxidations and 2 anaerobic fermentations in tanks, to stimulate different types of microorganisms during the process.
The process starts with an oxidation for 18 hours, at the end of which it goes to an anaerobic fermentation process in bags or tanks for 30 hours more.
It is then oxidized again in open tanks for 28 hours, reaching a temperature of 42ºC, and fermented again anaerobically in bags for another 30 hours.
The coffee is then transferred to tanks, to be submerged with the leachates from the previous harvest, and recirculated for 18 hours.
