Colombia - El Diviso Sidra Bourbon

Black Cherry, Sparkling Pomegranate, Candied Hibiscus

At Greater Goods, we’re always searching for coffees that push the boundaries of flavor, and this one is a standout. The Thermal Shock Sidra from acclaimed producer Nestor Lasso Zúñiga is a coffee that demands attention—bright, juicy, and intensely aromatic. With notes of black cherry, sparkling pomegranate, and candied hibiscus, this coffee is a sensory experience unlike any other.

At El Diviso, Nestor and his family have developed an innovative processing method that enhances the coffee’s natural vibrancy. By using precisely controlled thermal shock fermentation, they unlock a depth of sweetness and complexity rarely found in the cup. The result? A coffee that is bold, expressive, and completely unforgettable.

Details

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Producer: Nestor Lasso Zúñiga

Region: Pitalito, Huila, Colombia

Process: Thermal Shock Natural

Elevation: 1750 masl

Variety: Sidra Bourbon

Source

Nestor Lasso is a third-generation coffee farmer from Pitalito, Colombia, carrying forward the legacy of his grandfather, José Uribe, who founded El Diviso. Over the years, the family has worked tirelessly to elevate their farm’s reputation in the specialty coffee world by experimenting with processing techniques that push the boundaries of flavor.

Through years of trial and error, Nestor has mastered fermentation and controlled drying techniques that highlight the most dynamic and fruit-forward characteristics of his coffee. His approach has led to some of the most exciting lots coming out of Colombia today.

Story

El Diviso is a family run operation where every detail matters. Nestor and his team handle most of the farm’s operations, carefully selecting cherries and overseeing the precise fermentation process that makes this coffee so unique.

The process starts with careful cherry selection, ensuring only the ripest fruit (24-26° Brix) is used. The cherries undergo a unique thermal shock process, where they are first submerged in cool water before being quickly exposed to 50°C (122°F) water, enhancing their natural sweetness. From there, an 80-hour anaerobic fermentation takes place, with T58 brewer’s yeast added to amplify complexity.

Once fermentation is complete, the cherries are dried in a two-step process: first, using mechanical dehydration to remove excess moisture, and then on African drying beds for approximately 15 days, allowing the flavors to fully develop.

Nestor’s commitment to experimentation has resulted in a coffee that is bright, floral, and explosively fruity, a true testament to the innovation happening at El Diviso. At Greater Goods, we’re thrilled to share this exceptional coffee with you and celebrate the dedication and craft that make it so special.