Colombia. El Diviso. EA Sugarcane Decaf. 

Every bean has a story

EL DIVISO & LASSO FAMILY

This coffee grows on El Diviso farm by none other than Nestor Lasso, one of the very few pioneering Colombian coffee farmers. Nestor Lasso has made a name for himself through successfully cultivating rare and delicious varieties of coffee. He effectively uses cutting edge processing methods, and most recently he has been producing delicious decafs.

Nestor drives El Diviso’s success by blending tradition with innovation. He experiments with rare varietals and advanced processing, personally overseeing every step - from selective handpicking to precise fermentation. As a result, his dedication to excellence and sustainability has made him one of Colombia’s most progressive coffee producers.

El Diviso stands out among Colombian coffee farms, nestled in Huila’s lush mountains at 1,700–2,100 meters. Thanks to volcanic soil and a tropical climate, the farm produces vibrant, complex coffees using sustainable, innovative methods.

PINK BOURBON

This El Diviso decaf is comprised entirely of pink bourbon, a rare variety, which was previously thought to be a hybrid of Yellow and Red Bourbon varieties, but is unique in its flavour and the pinkish colour of its ripe coffee cherries. This variety tends to offer an intriguing mix of sweetness and florality that is quite distinct.

The variety was first identified growing in and around Huila, Colombia. Recent research has found that Pink Bourbon is in fact not Bourbon at all. Pink Bourbon mostly likely comes from an Ethiopian landrace variety.

PROCESSING & DECAFFEINATION

• Step 1: Selection & Initial Fermentation

Cherries float to remove impurities, and only fully ripe cherries make the cut. Cherries undergo 12 hours of oxidation at an ambient temperature of 25°C.

Anaerobic Fermentation: Cherries ferment in sealed bags or containers for 60 hours at 16–18°C. The coffee is then transferred to pulping tanks, undergoing an 18-hour oxidation. Coffee cherry leachates are collected for reuse in fermentation.

• Step 2: Depulping - The team depulps the cherries, removes the outer skin while retaining the mucilage.

• Step 3: Mucilage Fermentation - The mucilage undergoes oxidation for 32 hours. Coffee cherry leachates are added, enhancing the fermentation process while keeping the mucilage intact on the beans.

• Step 4: Controlled Drying - Coffee dries using stainless steel dehumidifiers, ensuring precise moisture control and drying curve replication. The dark, airtight drying room prevents contamination and preserves the coffee’s natural terpenes and delicate aroma compounds.

• Step 5: The coffee is sent to Descafecol (Colombia’s certified decaffeination facility) for the EA (Sugar cane process) decaffeination process

The decaffeination process used is truly unique and was developed in Colombia. The caffeine is extracted from the bean using sugar cane and water which enhances sweetness, while maintaining coffee attributes. The plant uses water from the volcanic slopes of the Meseta de Popayán, and natural ethyl acetate from fermented sugarcane. This adds a raw sweetness to this washed coffee. The team at the plant then submerges beans in the fermented sugarcane liquid until they remove 97% of the caffeine.

 

This coffee is a must if you are sensitive to caffeine and other decaffeination processes. You can also try our other decaf coffees, White Pearl from Mexico and Popayan from Colombia.