Origin Colombia
Variety Ombligón
Process Thermal Shock, Controlled Fermentation with Yeast, Natural Farm El Diviso
Location Pitalito, Huila
Altitude 1750 masl

Suggested for Filter

Red Fruits,
Pineapple,
Vanilla.

The Project
Nestor Lasso and his brother Adrian decided to take a different approach from their parents and explore the world of specialty coffee and experimentation.

Together Nestor & Jhoan Vergara, also from a coffee farming family, established El Diviso by combining their family farms. This cooperation has improved the quality of their coffee, which has been recognized in various barista competitions across Europe.

The partnership with Cat and Pierre from CATA Export was especially fruitful, as they collaborated on fermentation processes and protocols to produce award-winning coffees. It has also helped to provide career opportunities for young producers to stay in the coffee industry and pursue their passion.

The Coffee Process
Step 1: Cherries picked at 21-24 Brix degrees.

Step 2: 48-hour oxidation, recirculating the coffee must, monitoring it to maintain 19 Brix degrees and pH above 5.

Step 3: 38 hours fermentation in airtight bins with brewers' yeast after thermal shock with 50°C water.

Step 4: Mechanically dry cherries for about 12 hours to reach 18% moisture content.

Step 5: Stabilize cherries in closed bags for 2 days in a dark room.

Step 6: Final drying in marquesinas until they reach 10.5 - 11.5% moisture.