Finca El Diviso Pink Bourbon
Precision, people, and one of those coffees
Some coffees are good. Some are memorable.
And then there are coffees like this—where you taste it and immediately know something is different.
We were lucky enough to secure two Pink Bourbon lots from Finca El Diviso. Both were excellent. This latest one, though, is a stunner. It’s elegant, fruit-forward, and wrapped in this almost displaced butterscotch sweetness that doesn’t quite make sense until you sit with it.
It’s not a coffee you fully understand on a cupping table. You have to brew it, live with it a bit, let it open up.
El Diviso
Finca El Diviso, out of Bruselas in Huila, has built a reputation for pushing processing forward in a really intentional way.
José Uribe Lasso and his sons have transitioned the farm over the years from commodity production into something much more focused—variety, processing, and control. What started as a small farm is now a 17-hectare operation with a heavy focus on exotics like Gesha, Sidra, and Pink Bourbon.
You can feel that intention in the cup.
Why this one hits
This lot comes from a late harvest—extra ripe cherries, selected to push fruit expression and aromatics further.
From there, the processing gets layered:
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Oxidative fermentation in cherry
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48-hour anaerobic post-depulp
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Submerged fermentation with mosto
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Thermal shock to lock in aromatics
It’s precise. It’s controlled. And it gives the coffee this combination of clarity and density that’s hard to pull off.
You get citrus and pink fruit—Valencia orange, pink berries—but the thing that sticks is the texture and sweetness. That cardamom note isn’t loud, it just sits underneath everything and rounds it out.
The connection
I first crossed paths with Adrian from El Diviso and the World of Coffee event in San Diego a few weeks back.
Seeing him with our bag in hand was one of those full-circle moments.
They’re based in Pitalito, and we’re planning to get up there next year. Spending time on the farm, seeing the processing in person—that’s the next step.
Brewing this coffee
This is a coffee that rewards patience.
If you rush it, it’ll still be good—but you’ll miss what makes it special.
Rest it.
Give it at least 2–3 weeks. It really starts to come together in that 3.5–6 week window where everything gets clearer, sweeter, and more composed.
Keep it simple.
Even extraction matters more than doing anything aggressive. Control your pours, keep agitation low, and let the coffee do the work.
Where to start:
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Ratio: 1:16.5–1:17
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Bloom: 2–3x weight, ~60 seconds
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2–3 controlled pours, center-out
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Minimal swirling
This coffee has density and fruit—so pushing toward 1:17 helps open it up and keeps the cup clean.
Water matters more than you think.
Softer water (30–80 ppm) will give you more clarity and sweetness. Hard water will flatten it.
If you hit it right, you’ll get:
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Saturated sweetness
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Clear fruit articulation
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No hollow center
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Long, composed finish
That’s where this coffee really lands.
Final thought
This is one of those coffees that reminds us why we chase lots like this.
It’s not just about intensity or processing for the sake of it. It’s about balance—taking something complex and making it feel complete.
Brew it a few different ways. Let it evolve. Stay curious.
And if you hit something special with it—let us know.
— Charlie
