Roast: light-medium Notes [updated April 2026]: meyer lemon, honey, baker's chocolate, silky Variety: pink bourbon Process: mosto, washed, thermoshock Elevation: 1750 m.a.s.l. Producer: José Uribe Lasso Farm: El Diviso, Huila, Colombia Best for: pourover, french press, aeropress This exceptional coffee is a testament to the hard work and innovation of José Uribe Lasso and his family.* Twenty-nine years ago, José bought El Diviso, his farm in Huila, with money saved from working in sugarcane. For years El Diviso was planted with traditional varieties, and all the coffee produced was sold commercially. Within the last decade, seeking a better quality of life and less exposure to the volatile commodity market, the family has transitioned to specialty coffee. Where José and his sons have set themselves apart is how they process the coffee, a method they have standardized over years of trial and error: 1. Cherries picked at optimal ripeness. 2. Oxidative fermentation: cherries placed in large tanks with receptacle to collect mucilage ('mosto') where fermentation occurs in the open air to enhance fruit and chocolate notes and develop acidity. 3. Anaerobic fermentation: the depulped seeds undergo a dry fermentation in sealed containers for 48 hours, enhancing the floral and aromatic qualities. 4. Mosto + water fermentation: mosto is added back to the coffee for a wet fermentation of 24 hours at 61-63°F, to balance the cup structure, add body, and harmonize acidity. 5. Thermoshock + cold rinse: fermentation is stopped by introducing a 149°F 'thermo shock', fixing the aromatics with heat, which are then sealed with a cold rinse. 6. Single wash and drying: After a single wash, the coffee is dried in the sun for 2-3 days followed by 20-30 hours in a dehumidifier at maximum temperature of 97-99°F. *All information provided by our supplier Shared Source, who buys the coffee direct from Los Guácharos, an independent association of farmers of which José is a member.