Origin Huila, Pitalito
Variety Java
Process 60h Anaerobic Fermentation, Washed
Producer Nestor Lasso
Farm El Diviso
Altitude 1750 masl

Saturn Peach,
Vanilla Flower,
Hibiscus.

Limited Edition Silver

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 pro-cesses 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
This coffee production process involves handpicking the ripest cherries (with a Brix degree of 22 or above).

Cherries are left to oxidize for about 36 hours in open bags.

Coffee is then selected by density,pulped and packed in sealed 50kg plastic bags to undergo an anaerobic process for 60 hours.

After that, beans are washed with water at 40 degrees and then cooled with cold water to stop
fermentation.

Finally, the beans are put to dry in a Casa Elba for 12-15 days