El Diviso - Thermal Shock Aji Bourbon Extras producers started growing more microlot

producers started growing more microlot varieties and experimenting with new coffee processing methods

A better landing place for every brew

There are expressive fruit notes yet there is detail and delicate presentation and extension of acidity

A thermal shock wash process follows

This is a super fun coffee to taste and share with your friends

El Diviso - Thermal Shock Aji Bourbon Extras producers started growing more microlotWhat we're tasting: Sparkling Acidity, Red Fruit, Passionfruit, Jasmine About the coffee: At El Diviso, Nestor and Adrian Lasso have taken the specialty coffee industry by storm. Recently, their coffee Ombligon was used by the U. S. Barista Champion. Well feature that coffee later this year. Their ingenuity with coffee processing highlights the brilliance of Huila coffees in Colombia. Their commitment to the highest quality makes them a perfect fit