Colombia El Diviso - Anaerobic Washed Pink Bourbon
COLOMBIA
EL DIVISO - ANAEROBIC WASHED PINK BOURBON
FRESH RED BERRIES, CHERRY BLOSSOM, STRAWBERRY JAM
BEAN DETAILS:
ORIGIN: Bruselas, Huila Colombia
PRODUCER: Jose Uribe Lasso
ELEVATION: 1750+ masl
VARIETY: Pink Bourbon
PROCESS:The family has standardized their processing through years of trial and error. First, they pick cherries at optimal ripeness, and then float them to remove under-ripe cherries. From there, cherries are moved to large plastic tanks equipped with a receptacle to collect the mucilage (or mosto) where an oxidative fermentation begins in the open air environment—this oxidation enhances fruit and chocolate notes, and begins to develop acidity. From there, the seeds are depulped, followed by an anaerobic, dry fermentation in 200-liter sealed plastic containers for 48 hours—this step helps to emphasize floral, aromatic, and citrus qualities. From there, they add the mosto mixed with water for an additional 24 hours—temperatures are maintained between 16-17°C during this submerged fermentation step—this step can balance the cup structure, add body, and harmonize the acidity. Finally, they stop the fermentation with a thermal shock using 65°C water for 20-25 minutes—this fixes aromatics into the bean pores with the heat, and then seals them by rinsing in cold water, which improves cleanliness and can extend the shelf life. They do a single wash, and then begin their two-stage drying process: first, drying in the sun for 2-3 days, then a mechanical drying step in a dehumidifier for 20-30 hours at a maximum temperature of 36-37°C.
TASTING NOTES: Fresh red berries, strawberry preserves, cherry blossom
ROAST TYPE: Light
Farm Level
José originally hails from Nariño, and his family later moved to Huila—first to San Agustín, where they worked cutting sugarcane and producing panela, and later to Pitalito as coffee pickers. Through years of careful saving, José was able to purchase the family farm, Finca El Diviso, 29 years ago. At the time, the farm consisted of just 1.5 hectares, but over the years he acquired neighboring parcels, and today El Diviso spans 17 hectares, including 1 hectare preserved as a natural forest reserve.
As recently as seven or eight years ago, the farm was planted entirely with traditional varieties, and all of the coffee was sold commercially—sometimes even as wet parchment. Seeking to escape the volatility of commodity pricing and improve their family’s quality of life, José and his sons Adrián, Néstor, and Jhonathan decided to shift their focus toward specialty coffee production.
Today, roughly 80% of the farm is planted with so-called “exotic” varieties—including Gesha, Sidra, Yellow Bourbon, Bourbon Aji, and Obligon—while the remaining 20% continues to grow traditional varieties.
Pink Bourbon
The Pink Bourbon trees at El Diviso come from seeds originally sourced from San Adolfo, where the variety was first discovered. The oldest plantings date back seven years, while the most recent were planted two years ago and entered full production this season. In total, there are approximately 14,000 Pink Bourbon trees spread across 3.2 hectares.
Brew Guide
Filter & Espresso
You bought great coffee. Brew it that way. Below is how we approach extraction at Color — built from years of roasting, tasting, and a lot of dialing in on our favorite brewers: Hoop, Pulsar, UFO, and Origami Air.
Brew how you’d like — but if you want it how we taste it, start here.
REST
Great coffee changes over time. Don’t rush it.
Filter:
→ 2–6 weeks off roast
→ Sweet spot: 3.5–6 weeks
This is where things get cleaner, riper, and more clear. Fruit tones deepen. Structure gets polished and the finish cleans up.
Espresso:
→ 4–6 weeks off roast
You can pull earlier. It’ll be brighter and aromatic. Around week 4, it rounds out and gains density.
If you enjoy tasting evolution like me, just keep brewing and wait for it to get better!
WATER
Water matters more than most variables. We QC with TWW at full strength, the light roast profile, but these coffees truly sparkle with most soft water profiles. Most mountain water is hard so be sure to adjust accordingly. Definitely filter out chlorine and sulfur if using tap water. Apex is making some really cool water drops!
Ideal Range:
→ 30–80 ppm
→ Moderate alkalinity
→ Balanced calcium/magnesium
Softer water increases clarity and perceived sweetness. Harder water can flatten acidity and mute top notes as well as muddy the finish.
FILTER BREWING
Core Philosophy
- Even extraction > aggressive agitation
- Minimize channeling
- Control flow rate
- Your taste is the most important factor!
- Bed Depth is critical, check out Jonathan Gagne’s thoughts on this
We aim for:
- Extraction Yield: 20–23%
- TDS: 1.35–1.55
- Clean, structured sweetness
- The least amount of astringency possible
- No hollow center, flat beds
RATIO
We cup at 1:17
For brewing, we gravitate toward:
- 1:16 – 1:17
- Personal favorite: 1:16.75
- If the coffee is ultra-dense or fruit-forward, push toward 1:17. If you want more saturation and body, lean toward 1:16.
GRIND
Medium-fine for most flat-bottom / hybrid brewers.
You should see:
- Even drawdown
- No stalling
- No rushing
- See Jonathan Gagne’s bed depth post
If it tastes:
- Sour → grind finer or reduce chanelling
- Bitter/astringent/dry → grind coarser
- Thin → increase extraction (finer or hotter water)
BREWERS WE LOVE
Hoop
Low agitation. High clarity. One pour.
Let gravity do the work. Make sure to break the crust when you finish pouring.
Use a metal aeropress filter if you’re struggling with choking and/or slow draw downs.
Pulsar
Excellent for brewing for 2 people.
Aim for doses 25g - 30g to reduce channeling risk.
Bloom with the valve closed. Open after the first pour.
UFO
Expressive, modern clarity.
Great for highlighting fruit structure. Forgiving.
We love the sibarist filters.
Origami Air
Run conical filters for clarity, flat-bottom for structure.
Control your pour pattern — even spirals, minimal disturbance.
Thermally stable, easy pour over option.
POUR OVER POUR STRUCTURE (General Framework)
For a 1:16–1:17 brew:
- Bloom: 2–3x coffee weight (45–60g for 21.5g dose)
- 60 sec bloom
- 2–3 controlled center-out pours
- Avoid heavy swirling or stirring
- Let it draw down naturally with a light rattle after the last pour. Agitation increases extraction — use it intentionally.
ESPRESSO
Rest longer. Be patient.
Starting Parameters:
- 1:2 – 1:2.5 ratio
- 25–35 sec
- 93–95°C
- Adjust based on roast level and density
These coffees often open up at slightly higher extraction. Don’t be afraid of longer shots if they remain sweet and structured. More shot volume = more extraction.
You’re looking for:
- Dense sweetness
- No harsh finish
- Lingering fruit or chocolate clarity
- Structured acidity, not sharpness
If it’s thin → grind finer or increase ratio
If it’s harsh → coarsen or lower temp slightly
WHAT WE’RE TASTING AT OPTIMAL EXTRACTION
- Saturated sweetness
- Clear fruit articulation
- No hollow mid-palate
- Weight without heaviness
- Long finish
When you hit it right, it feels polished. Not loud. Not dull. Just complete.
FINAL NOTES
- Rest matters.
- Water matters more.
- Extraction is measurable.
- But taste is king.
Brew whenever you’d like. Track changes. Stay curious.
If you dial something incredible on your Hoop, Pulsar, UFO, or Origami Air — tell us.
We’re always chasing better coffee.
— Color Coffee
Coffee Faq
IS YOUR COFFEE ORGANIC OR FAIR TRADE?
In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).
Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.
WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?
We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.
For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.
If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.
CAN YOU GRIND MY COFFEE ON WEB ORDERS?
Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.
DO YOU HAVE BREW RECIPES?
These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.
In the meantime...go here: Pour Overs | Aeropress to get some expert advice.
MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?