Kolumbia Flower Shock
Country: Colombia (Huila, Pitalito)
Farm / Producer: El Diviso / Nestor Lasso
Altitude: 1,750–1,800 m a.s.l.
Variety: Bourbon Ají
Process: Washed Anaerobic Thermal Shock
Cupping score: 87.5
Harvest: 2025/2026
Roast: Filte
This is exactly the kind of coffee that makes customers say after the first sip: “OK—this is a different league.” Bourbon Ají from El Diviso farm (Huila, Pitalito) is a micro-lot built on extremely precise processing and a variety that is naturally aromatic and responds beautifully to controlled fermentation. The result is a cup with high sweetness, juicy acidity, and a “clean,” intense aromatic signature.
Flavor profile
Expect an elegant, highly fragrant combination: orange blossom, elderflower, lemongrass, followed by caramel, honey, ginger, with a finish reminiscent of green tea—fresh, clean, and long.
Why this coffee is exceptional
1) Bourbon Ají: a variety with “perfume-like” potential
Bourbon Ají is a rare, aromatically expressive Bourbon variant—typically with high sweetness and juiciness, often with a subtle spicy/herbal finish. In the right hands, it can deliver a true competition-grade experience.
2) Thermal Shock washed: control, clarity, intensity
This is not a “wild” experiment. It is a technologically precise approach to fermentation to keep the coffee intense, yet still clean and readable:
cherry selection (disinfection + flotation)
36 h oxidation
pulping
60 h anaerobic fermentation
12 h submerged fermentation using mosto (juice from previous fermentations)
finale: thermal shock—rinsing with hot water around 65–70 °C, which stops fermentation activity and “locks in” the profile
Drying takes place in controlled dehumidification dryers (max around 38 °C) to a target moisture of 10–11%, followed by storage in GrainPro.
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