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Colombia | El Diviso | Adrian Lasso | Sidra Bourbon Duo Cherry Velvet | Signature Series

Colombia | El Diviso | Adrian Lasso | Sidra Bourbon Duo Cherry Velvet | Signature Series

$86.00 AUD
$86.00 AUD
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This coffee’s roasted in our filter style — meaning it’s designed to shine as black coffee rather than with milk. That doesn’t mean you have to brew it as a pour-over though. You can make it however you like — espresso, moka pot, AeroPress or anything in between. We simply roast it a little lighter to highlight the bean’s origin flavours giving you a cup that’s clean, vibrant and full of clarity.

Lighter roasting keeps more of the natural acidity and sweetness intact which makes for a beautifully expressive black coffee. This coffee is best enjoyed without milk as it’s too acidic and the flavours don’t pair well once milk is added.

If you prefer your milk coffee with richer caramel, toffee or nutty flavours you might enjoy our espresso range more. Those roasts are taken a little darker to bring out deeper sweetness and balance beautifully with milk.

Origin and Sourcing

Varietal: Sidra
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Sidra is a newer high-end varietal, believed to be a hybrid of Bourbon and Typica, developed in Ecuador. It combines floral and fruity cup characteristics with a creamy mouthfeel and long finish. It’s gaining popularity among experimental farms and barista competitions for its distinctive profile.
Processing Method: Hydrohoney
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“Hydrohoney” (as Jhoan Vergara and a few other Colombian producers use the term) is basically a honey-style process that includes a deliberate water stage. In a normal honey process you pulp the cherry and dry the seed with mucilage still on, no washing. In hydrohoney, they still keep plenty of mucilage, but they also add a controlled water fermentation (submerged) phase to manage fermentation more precisely and get a more repeatable result, aiming for washed-like clarity plus honey-like sweetness and body.
Producer: Adrian Lasso
Farm: El Diviso
Region / Area: Bruselas, Huila
Altitude: 1780–1900 MASL
Harvest Period: September
Sourcing Partner: Direct From Farm

Roast Details

Roast Style Filter
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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.
Roasted On: Roest L100 Ultra
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The ROEST L100 Ultra is the most advanced sample roaster in its class, combining the precision of the L100 Plus with next-generation hardware upgrades and new airflow technology. A redesigned, fully perforated drum with reversible rotation introduces a counterflow mode that channels air directly through the bean mass—allowing faster, more efficient heat transfer and enabling lighter roasts or second crack in under 90 seconds. With upgraded 5 GHz Wi-Fi, a faster processor, built-in pressure sensor, and refreshed UI matching the P3000, the Ultra offers better batch consistency (even at 50g), improved airflow calibration, and lower energy consumption. It’s a serious tool for roasters wanting unmatched control, speed, and repeatability—while still fitting neatly on the benchtop.

Taste Profile

Tasting Notes: Floral, lemongrass, jasmin, cherries, berries, blood orange, juicy, creamy body.
Cupping Score: 92.0
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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.
Decaffeinated? No
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Colombia | El Diviso | Adrian Lasso | Sidra Bourbon Duo Cherry Velvet | Signature Series - When is peak freshness?

Medium Roast - Roasted on Roest L100 Ultra

View all El Diviso Coffees we sell here

Duo Cherry Velvet

Suggests a rich and harmonious coffee experience with a velvety mouthfeel. It’s a compelling choice that can attract coffee enthusiasts seeking a unique and indulgent coffee experience. Duo Cherry emphasizes the combination of naturally dried and fresh cherries, which processed together convey a smooth and luxurious texture.

About Sidra Bourbon

Bourbon Sidra is a unique and relatively rare coffee variety. It is the result of a controlled crossbreed between Bourbon and SL28 known as Sidra. Bourbon Sidra coffee is prized for its complex and unique flavor profile. It is often described as having notes of tropical fruits, lavender, rose, jasmine and a bright acidity. It is elegant and silky The combination of Bourbon’s sweetness and Sidra’s distinct attributes contributes to its unique flavor profile.

El Diviso

El Diviso is a family-run coffee farm located in the highlands of Pitalito, Huila, Colombia, at elevations ranging from 1,750 to over 1,900 metres above sea level. Founded by Jose Uribe Lasso and now led by the next generation, El Diviso has become one of the most influential names in modern Colombian specialty coffee. The farm spans approximately 14 to 16 hectares and is dedicated to producing meticulously crafted microlots that reflect both terroir and process.

Under the leadership of Nestor and Adrian Lasso, El Diviso transitioned from traditional washed coffees into experimental, competition-level production. Today, the farm is known for rare varieties, advanced fermentation techniques, and repeatable processing protocols that have made its coffees favourites among top roasters and baristas worldwide. You can read the full El Diviso story on our blog

Adrian Lasso

Adrian Lasso plays a central role in El Diviso’s reputation for precision and balance. Based in Pitalito, Huila, Adrian oversees varietal selection, cherry quality, and structured post-harvest protocols, supported by formal training in quality evaluation and sensory analysis through SENA.

His coffees are known for refined sweetness, clean intensity, and articulate flavour definition. By tailoring fermentation and drying methods to each lot, Adrian ensures that El Diviso’s experimental coffees remain elegant and expressive. Read more about Adrian and the El Diviso story on our blog.

We sourced this competition coffee lot through LOHAS BEANS who work directly with the farmer and air freight the beans as soon as they are ready from processing.

Click here to view all our coffees that are sourced from LOHAS BEANS

WHO IS LOHAS BEANS?

Lohas Beans is a Colombian exporter that works alongside some of the country’s most respected and forward-thinking producers, helping bring standout Colombian coffees to the global stage. Their lots have appeared in competitions, been served in top cafés around the world, and enjoyed by dedicated home brewers. While Lohas Beans are not producers themselves, they source and offer distinctive, high-quality lots for discerning coffee drinkers by collaborating with leading Colombian producers, including the Vergara Brothers, the Lasso Brothers, Jhonathan Gasca, Orlando Ospina, and Paola Trujillo.


SKU: COL-ELDIV-AL-SIDRA-DCV-SS
Package Weight: 250g

How does my coffee come packaged?

Despite some of our product images looking very fancy our coffee is packaged into a plain brown paper foiled lined bag with a Swiss WIPF degassing valve. This offers superior oxygen and moisture protection. We recommend once you crack the seal you store your coffee in AirScape containers or Weber Workshop Bean Cellars for a single dosing option.
You can also freeze/vacuum seal in small lots, then use straight away once removed from freezer.

We don't have fancy printed bags with ziplocks (more plastic), we save that cost and buy better quality green beans so you can focus on your cup quality instead of fancy marketing and artwork.