El Diviso, Thermal Shock Anaerobic Washed Bourbon Aji - Colombia

El Diviso – Bourbon Aji, Anaerobic Washed

Whole Bean
Size: 8oz / 227g
Roast: Light
Recommended Rest: 2–3 weeks from roast date
Tasting Notes: 🌿 Peppermint · 🍬 Lychee Candy · 🥭 Mango Lassi

Origin Details
Region: Huila, Colombia
Elevation: 1,850 MASL
Producer: Néstor Lasso, Finca El Diviso
Process: Anaerobic Washed (Thermal Shock)
Variety: Bourbon Aji

About This Coffee and Producer

From El Diviso, a family farm now in its third generation, the Lasso family has long dedicated their lives to coffee cultivation. Founded by José Uribe, the farm has evolved under the leadership of Néstor and his family, who built the infrastructure needed to process differentiated, high-quality coffees through years of experimentation and innovation. Their mission is simple yet profound: to create exceptional coffees that reach the world while improving their community’s livelihood and sustainability.

This lot of Bourbon Aji—a rare Ethiopian landrace known for its sweet, peppery aroma—underwent one of Néstor’s most complex and innovative fermentations. The cherries were first anaerobically fermented for 40 hours at 16–18°C, then oxidized for 20 hours in a larger tank, during which the leachates (fermentation liquids) were collected and reserved. After pulping, the coffee was oxidized again for 20 hours with mucilage, before the leachates were reintroduced for a final 12-hour fermentation at 39°C. The process concluded with a thermal shock wash, using water at 65–70°C, locking in the distinct aromatics and sugars.

Why Moonwake Selected This Coffee

This is our first release from Néstor Lasso and Finca El Diviso, and it’s a remarkable introduction to one of Colombia’s most innovative young producers. Through meticulous fermentation and a deep understanding of microbiology, Néstor brings out flavours that are both vivid and beautifully layered.

In the cup, the experience begins with cool peppermint and lemongrass, leading into sweet lychee and soft rose florals. As it cools, the texture becomes creamy and lush, reminiscent of mango yogurt or lassi, balancing tropical acidity with a rounded sweetness.

This coffee is vibrant, aromatic, and delightfully complex — a perfect showcase of both the Bourbon Aji varietal and Néstor’s cutting-edge processing. A true conversation piece in the cup, and a coffee that reminds us how science and craft can create pure sensory joy.

What is the Roast Recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.