Review: Fort Bend Coffee – Colombia El Diviso

IMG_0516Another awesome coffee that I’ve found this month is Fort Bend Coffee’s Colombia El Diviso. Since I was introduced to it, I have already been through two and a half bags and will be getting some more shortly! It produces a good mellow balanced cup while providing plenty of complexity if you allow it.

El Diviso comes from southern part of Tolima, Colombia and is a microlot grown at a very high altitude of 6225 ft by farmer Maximino Diaz. Not only does he grow coffee on his farm but corn and beans as well as setting aside land for the Guacharaca which is a very noisy turkey-looking bird.


I’ve tried it a few different ways: french press, v60, Beehouse, and iced pour-over. The v60 produced a very bright and citrusy cup with a hints of a grapefruit finish. The french press is more mellow and of course produces more body. It had a soft, nutty and almost herbal savory cup atop a chocolate base. The Beehouse was very similar to the v60 but more chocolaty in it’s finish. Finally, the iced pour-over was OK, but didn’t quite work for me. As an overnight cold-brew, though, I think it would turn out better.

Overall, I really enjoy this coffee and hope that in the future El Diviso will continue to deliver similar quality in its crops. It easily stands out over any of the Colombians that I have had to date. You can find El Diviso on Fort Bend Coffee’s webstore or at the Imperial Farmer’s Market where they have a table every Saturday.


2 thoughts on “Review: Fort Bend Coffee – Colombia El Diviso

  1. it is good to hear when farmers do what is best for the land and the farm by growing other crops.

    It sounds like a fantistic coffee. Is it normal for coffees to have such different flavors when brewed differently? That is a big change from citrus/grapefruit to nutty/chocolate.

  2. Yes, it is an awesome coffee. I have found that depending on the way it is brewed you can have many different tastes. The morning after I wrote the review I brewed it up at a higher temperature and little larger grind and got something a bit different. It was more of a juicy taste. Sort of like citrus fruit punch. So, I guess depending on how you want to present it or what you want to pair it with you can decide on the brew method.

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