Producer and Region

This coffee comes from El Diviso, a family-run farm in Huila, Colombia, led by Nestor Lasso. The farm sits at high altitude, where cooler temperatures and steady sunlight support slow cherry development and clarity in the cup.

El Diviso has built a reputation for precise, forward-thinking processing. Nestor and his family continue to explore new methods while staying rooted in careful farming and selection.

This lot features Typica Mejorado, a variety identified by World Coffee Research as a cross between Bourbon and an Ethiopian landrace. It combines structure with aromatic lift, often showing citrus, tropical fruit and floral notes that can resemble Geisha.

Cultivation and Processing

Cherries are selectively picked, with a mix of fully ripe red and slightly less ripe pink fruit to shape the final profile. After sorting and cleaning, the coffee undergoes 12 hours of anaerobic fermentation in sealed tanks at controlled temperatures between 14 and 20°C.

This is followed by a short oxidation phase. After depulping, the coffee ferments again with its mucilage, with added mosto from earlier stages to deepen complexity. A submerged fermentation at higher temperature helps balance the profile and integrate structure and sweetness.

The process finishes with a thermal shock - hot water followed by cold - to stabilise and lock in aromatic compounds.

Drying begins in the sun and is completed in a controlled dehumidifier, ensuring consistency and clarity.

Flavour

A clean and expressive cup with layers of fruit and sweetness. Expect notes of watermelon, orange juice and a soft bubblegum-like character. Bright, playful and structured from hot to cold.