Farm: El Diviso

Region: Huila, Colombia

Producer: Nestor Lasso

Variety: Aji Bourbon

Process: Advanced Natural

Altitude: 1750 masl

Roasting Profile: Filter

Roasting Machine: ROEST P3000

Aroma: Strawberry Bubbelgum

Flavor: Cherry Candy

Aftertaste: Cherry

Mouthfeel: Round and Syrupy 

Processing

Step 1 – Selective Hand Harvesting
Only fully ripe Bourbon Ají cherries are handpicked to ensure maximum sweetness, uniformity, and optimal fermentation.

Step 2 – Initial Oxidation (24 hours)
The whole cherries rest in open-air tanks for 24 hours of controlled oxidation, activating native microorganisms and building the first layer of fruity aromatics.

Step 3 – First Anaerobic Fermentation (48 hours)
The cherries are placed in sealed tanks for 48 hours of anaerobic fermentation, developing deep strawberry, berry, and tropical flavors.

Step 4 – Secondary Anaerobic Fermentation (48 hours)
The cherries are transferred to sealed fermentation bags for another 48 hours. The high-CO₂ environment increases sweetness and berry complexity.

Step 5 – Thermal Conditioning
A controlled thermal shock is applied to stabilize fermentation and preserve berry, cocoa, and sweet aromatics.

Step 6 – Slow Sun Drying (15–20 days)
The cherries are dried on raised beds under solar marquesinas and turned regularly for even drying. This slow process concentrates sugars and enhances the cocoa and berry profile.

Step 7 – Resting & Stabilization (20–30 days)
Once the cherries reach 10–11% moisture, they are stored under controlled conditions to stabilize and allow the flavors to fully develop before milling.