Here's how we brew this decadent washed Colombian coffee with fruit and candy notes by Immigrant Culture!

This coffee is a collaboration between Nestor Lasso from El Diviso and Jhoan Vergara from Las Flores farm. They used their state-of-the-art microbiology lab to develop a unique washing process, isolating the coffee’s most active microorganisms and adding them to the fermentation phase. The result is smooth, super-expressive, and very structured. We tasted grape soda, lime, cotton candy, sweet licorice, orange blossom, and a hint of sweet spice, with a clean body and a sparkling grape acidity.

🌎 Origin: Huila, Colombia

💦 Process: Washed

🔬 Varietal: Red Bourbon

⛰ Elevation: 1,750 MASL

Brew Recipe for Colombia El Diviso Red Bourbon

Using Stagg X Dripper

Ingredients: 22g of Colombia El Diviso Red Bourbon

350g of water

Steps

1. Measure and grind coffee at a medium to medium-fine setting

Measure out 22g of coffee beans and grind them on a medium to medium-fine setting. We used setting 4.2 on Ode with Gen 2 Burrs, which is about 3.2 on Ode with Gen 1 Burrs, which is a 5.2 on Ode + SSP burrs, which would be leaning toward the middle to slightly finer end of the Pour Over range on Opus.

2. Heat water and rinse the filter

Heat water to 200°F and rinse your filter before putting your coffee grounds in.

3. Pour 50g of water for the bloom 

Fully saturate your coffee grounds with 50g of water, and allow about 45 seconds for the bloom. Add a gentle 5-10 swirls right after you pour your first pour for the bloom. Set the dripper back on your vessel.

4. Continue pouring in 4 stages

After the bloom, pour to 150g, then 250g, and finish at 350g. Stop swirling at the last 50 or so grams and pour straight center. After the last pour, give 5-10 more gentle swirls. The total brew time varies, but we’re aiming for around 3:00-3:30 minutes.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of  grape soda, citrus hard candy, orange blossom, and florals.

Espresso

Ingredients:

20g of the same coffee

40g of water at 200 F

1:2 ratio

Make sure to let rest 1.5-2 weeks before pulling a shot, if possible!

Steps

1. Measure and grind coffee

Measure out 20g of coffee beans.

2. Make sure your espresso machine is at temp.

Water should ideally be at  200°F.

4. Grind your coffee

We suggest a 28-32 second pull time, and have found success grinding at 1.1 external and 3 internal on Opus.

4. Pull shot, with preinfusion at 5 or less bars, from 5-9 seconds!

If possible, preinfuse your shot at less than 5 bars for 5-9 seconds, and then pull your shot at 9 to 10 bars with a 28-32 second pull time.

5. Decant into your favorite demitasse cup and enjoy!

Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro!

Using French Press

Ingredients:

50g of the same coffee

850g of water at 200 F

Steps

1. Measure and grind coffee

Measure out 50g of coffee beans. Grind your coffee at a coarse setting: we suggest an 8 on Ode Gen 2, which is about 7 on Ode Gen 1, and a 9 on Ode + SSP. 

2. Heat water and rinse French Press with hot water.

Water should ideally be at  200°F. Make sure to rinse your French Press with hot water to heat it before brewing!

4. Pour 100g of water into your French Press and swirl.

Make sure to swirl semi-vigorously to saturate all of the grounds during this bloom!

4. At 0:30s, pour to 850g of water. 

Let the brew sit for 4:00 minutes uncovered.

5. At 4:00 min, stir coffee and remove the crust.

Make sure to stir and soak all of the grounds at the top “breaking” the crust. Then, use a spoon or two to remove as much of this crust as possible! Finally, place the top on the Press but do not press (or “plunge”) yet.

6. At 9:00 minutes: Press, decant into your favorite mug, and enjoy!

This recipe is slightly different than our Fellow standard French Press technique, so we’d love to hear what you’re getting in your cup! Thanks to Immigrant Culture for suggesting these steps; we tried them and are super stoked on the dial!

NOTE: If you want to take it even further, go ahead and run your coffee through a pre-wet Stagg X or other comparable paper filter to clear any more sediment present! If you’re using Clara French Press, however, you probably don’t have to.

Using Hario V60

Ingredients:

15g of Colombia El Diviso Red Bourbon

250g of water

Steps

1. Measure and grind coffee at a medium to medium-fine setting

Measure out 15g of coffee beans and grind them on a medium to medium-fine setting. We used setting 4.1 on Ode with Gen 2 Burrs, which is about 3.1 on Ode with Gen 1 Burrs, which is a 5.1 on Ode + SSP burrs, which would be leaning toward the middle-finer of the Pour Over range on Opus.

2. Heat water and rinse the filter

Heat water to 205°F and rinse your filter before putting your coffee grounds in.

3. Pour 30g of water for the bloom 

Fully saturate your coffee grounds with 30g of water, and allow about 45 seconds for the bloom.

4. Continue pouring in 4 stages

After the bloom, pour to 150g, then 200g, and finish at 250g. For the first pour after bloom, pour in concentric circles. For the third pour, use a slower pour in big circles. For the fourth pour, pour in smaller circles with a slower pour.

5. Decant into your favorite mug and enjoy!

Let us know what flavors you’re tasting in your cup! Total brew time should be between 2:30-3:00 minutes. Thanks Immigrant Culture for suggesting this recipe!