© 2026 TRIGGER ROASTERY | ALL RIGHTS RESERVED
© 2026 TRIGGER ROASTERY | ALL RIGHTS RESERVED
![Colombia Bourbon Sidra [LIMITED] - Bloody Orange, Pear, Kiwi pack 250g](https://triggerroastery.com/wp-content/uploads/2026/05/BURBON_SIDRA_GOLD_250g.webp)
![Colombia Bourbon Sidra [LIMITED] - Bloody Orange, Pear, Kiwi pack 1000g](https://triggerroastery.com/wp-content/uploads/2026/05/BURBON_SIDRA_GOLD_1000g.webp)
139,90 zł
[ORIGIN] COLOMBIA
[FARM] EL DIVISIO
[VARIETY] BOURBON SIDRA
[PROCESS] NATURAL
[ROAST LEVEL] FILTER
[PROFILE] BLOODY ORANGE, PEAR, KIWI
Coffee roasted a maximum of 14 days ago.
Some coffees stop you in your tracks. Colombia Bourbon Sidra is exactly that kind of Colombia – tropical, layered and with a complexity that makes every sip feel like something new. It brings juicy fruit and vibrant sweetness while staying clean and very drinkable.
This lot comes from El Diviso, a family farm in Huila managed by Nestor Lasso, grown at 1850 meters above sea level on rich volcanic soils. El Diviso is one of the most recognized farms in Colombian specialty coffee, known for combining traditional growing knowledge with a scientific approach to fermentation and drying. The Bourbon Sidra undergoes a multi-stage natural process: after selective handpicking and flotation, the cherries go through 36 hours of oxidation, followed by 48 hours of anaerobic fermentation. Cherry leachate is then collected and reused in a further 36-hour submerged fermentation with continuous recirculation, finalized by thermal shock. Drying takes place in sealed, temperature-controlled stainless steel dehumidifying equipment to preserve every aromatic compound. SCA score 88.
Why you’ll love it
If you enjoy coffees that are tropical, juicy and deeply expressive, this one works really well. It has pineapple and lychee brightness, a soft melon sweetness and a long, vibrant finish that makes it a standout cup for filter brewing.
Made by TRIGGER
El Diviso is one of those farms that consistently pushes the ceiling of what Colombian coffee can be. Nestor Lasso treats every step of the process as a variable worth controlling – and the result in the cup speaks for itself. A limited lot, roasted in Warsaw with full focus on clarity and fruit expression.
El Diviso Bourbon Sidra is an intense Colombian natural with a tropical, juicy and very distinctive profile.
Pineapple, lychee and melon bring vibrant, layered fruit character, while a gentle tangerine acidity keeps everything bright and alive. The cup is clean, expressive and full of energy, with a long finish that keeps surprising you.
It's complex and bold, but still balanced and very drinkable – one of the most exciting Colombias we've had.
Works best as a filter coffee when you want something tropical, juicy and rewarding.
Use v60 or chemex, grind medium and brew with water around 91-93°C to let the fruit complexity open up fully without losing the clean structure underneath. In aeropress, it becomes fuller and more concentrated, with the melon and lychee coming forward and the body feeling richer and sweeter.
A great option when you want something more intense and compact. As it cools, the cup becomes increasingly layered – the fruit notes separate and the finish gets longer and more vibrant. Best enjoyed with time and attention, this one rewards patience.
250 g, 1000 g
No reviews for this product
To add a review, you must be logged in.
![Ethiopia Girma Shonte [FILTER] - Tropical fruit, Tangerine, Milk chocolate](https://triggerroastery.com/wp-content/uploads/2026/04/GIRMA_SHONTE.png)
![Ethiopia Girma Shonte [FILTER] - Tropical fruit, Tangerine, Milk chocolate 1000g](https://triggerroastery.com/wp-content/uploads/2026/04/GIRMA_SHONTE_1.png)
© 2026 TRIGGER ROASTERY | ALL RIGHTS RESERVED
© 2026 TRIGGER ROASTERY | ALL RIGHTS RESERVED
El Diviso Bourbon Sidra is an intense Colombian natural with a tropical, juicy and very distinctive profile.
Pineapple, lychee and melon bring vibrant, layered fruit character, while a gentle tangerine acidity keeps everything bright and alive. The cup is clean, expressive and full of energy, with a long finish that keeps surprising you.
It's complex and bold, but still balanced and very drinkable – one of the most exciting Colombias we've had.
Works best as a filter coffee when you want something tropical, juicy and rewarding.
Use v60 or chemex, grind medium and brew with water around 91-93°C to let the fruit complexity open up fully without losing the clean structure underneath. In aeropress, it becomes fuller and more concentrated, with the melon and lychee coming forward and the body feeling richer and sweeter.
A great option when you want something more intense and compact. As it cools, the cup becomes increasingly layered – the fruit notes separate and the finish gets longer and more vibrant. Best enjoyed with time and attention, this one rewards patience.