The El Diviso farm of producer Nestor Lasso covers 18 hectares, of which 15 hectares are coffee trees and 2 hectares is forest. Nestor grows wide varieties, including Caturra, several sub-varieties of Bourbon, Castillo, Tabi, Geisha, and others. They process their coffee using washed, partially washed, and dry methods and have parabolic dryers and raised beds.
The processing methods of this coffee are fascinating. First, the coffee is washed to allow the immature beans to float to the surface. It is then anaerobically fermented at 17 °C for 70 hours. The coffee cherries are left to oxidize at 42 °C for 28 hours. They are then transferred to sacks, where another anaerobic fermentation occurs for 30 hours. After this, the coffee is soaked for 18 hours in a water container to which the previous harvest’s coffee residue is added. The coffee is then dried in parabolic dryers until it reaches a moisture content of 18%, after which it is transferred into bags and stored in a dark warehouse environment for 60 hours. Finally, it is returned to the parabolic dryer and dried to 11% moisture.
Red Bourbon is a tall coffee variety characterized by relatively low production and susceptibility to disease and pests but excellent quality and flavor. Bourbon was introduced from Yemen to Brazil around 1860, and from there, it quickly spread north to other parts of South and Central America, where it is still grown today.
The variety has been mixed with other Bourbon-related types introduced from India and Ethiopian varieties. Today, wide varieties are similar to Bourbon in East Africa, but none exactly like the original Bourbon variety found in Latin America.