Ají Bourbon Filter
27 years ago, the family business Finca El Diviso was born. Their sons Adrián and Nestor Lasso proudly continued with their legacy, acquiring through experience the necessary knowledge for the production of high quality coffees. They have dedicated themselves to the production of washed, natural and honey coffees, focusing on the standardization and replication of profiles that allow them to preserve the main characteristics of each fruit, rigorously analyzing the external factors such as space and time so that consequently the quality is conserved and/or surpassed for each variety.
The increasing demand for their coffees led them to expand the work space, as the 16 hectares of their main farm did not suffice. Today they count with commercial allies such as other coffee producing farms and around 50 families that cover an approximate area of 200 hectares. These fruits are processed in their 3 micro processing plants.
They harvest and select ripe cherries, remove floaters and wash the cherries with alcohol to eliminate impurities and bacteria. The first stage is an anaerobic fermentation in bags for 24 hours at an average temperature of 18 and 16°C. The coffee is then transferred to pulping tanks or hoppers for 20 hours of oxidation.
The next step is pulping to continue with another oxidation process with mucilage for 20 hours, then the leachates (must) are added for a submerged fermentation with recirculation for 12 hours. Finally a thermal shock is carried out, adding hot water at 50°C to wash the coffee. This process highlights the original characteristics of the variety since it allows the compounds generated during fermentation to be fixed.
The drying process is carried out in a canopy at a maximum temperature of 30°C for approximately 20 days until a humidity of 11% is reached. Finally, the coffee is left to stabilize for a minimum of 10 days in the cellar.
Ají Bourbon Filter
Ají Bourbon Filter
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Brew Guide
Grind Size
Grind size is important and varies from grinder to grinder. Below we suggest a rating from 1 to 10. 1 = extremely fine, too fine. 10 = very coarse, too coarse.
Pour-Over with Filter (V60/Chemex)
Coffee Grind 6-7
We use 15 grams of coffee with 250 grams of 95 degree water.
Wet the filter with hot water and discard the water.
Pour 40 grams of water onto the coffee to bloom and give the brewer a gentle swirl, wait 30 seconds
Add another 40 grams of water and give it another gentle swirl, wait 30
seconds
Slowly add 85 grams more water and give another gentle swirl
Finally slowly add the remainder water and give a final gentle swirl
The water should filter through and have a flat base of coffee with only
fines stuck to the upper filter wall.
Aeropress (non inverted)
Coffee Grind 5-6
We use 15 grams of coffee with 200 grams of 95 degree water.
Add the coffee to the AeroPress, then pour all the water to the AeroPress and give it a quick swirl with a spoon.
Put the AeroPress plunger into the top of the AeroPress about 1 cm and then pull back slightly to create a vacuum.
Let the coffee steep for 1:30.
Slowly plunge the AeroPress for 30 seconds ending at a total brew time of 2 minutes.
Moka Pot
Coffee Grind 3-4
Depending on the size of the Moka pot will dictate how much coffee to use.
Boil some water in a kettle and warm your element to medium low.
Fill the Moka water chamber to just below the steam spout with your
boiled water, make sure not to cover it.
Place the coffee in the basket and level it off, do not pack it down.
Place the basket in the Moka pot and screw the lid on.
Place the Moka pot on the element and open the lid of the Moka pot.
Let the coffee brew and it will rise to the upper chamber and make a
hissing sound when it is done.
Remove it from the element, close the lid and serve.
French Press
Coffee Grind 8-9
We use 75 grams per litre (depending on the size of your French Press).
Put the coffee on the French Press.
Pour the required amount of 95 degree water and let it steep for 4
minutes.
Use a spoon to break the crust and let the coffee fall to the bottom of
the vessel.
Put the French press lid on and only plunge to the top of the water.
Let the coffee steep for another 5 minutes.
Push down the plunger ¾ of the way, never touching the coffee bed on
the bottom.
Pour your coffee.
Espresso
Coffee Grind 2-3
Depending on your basket size will depend on the amount of coffee to use.
We use 18 grams of coffee to yield about 36 grams of coffee.
Your brew should take between 27-33 seconds to pour according to your taste preference. The longer amount of time the more extracted and possibly bitter it could be. The shorter amount of time could result in under-extracted, lighter body and possibly sour tasting coffee.