Sidra (Competition) - El Diviso


Variety Sidra
Process Natural
Origin Colombia
Region Pitalito, Huila
Finca El Diviso
Producer Nestor Lasso
Altitude 1750 masl




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
The Sidra coffee variety, originating from a blend of Bourbon and Typica, combines bright acidity with floral notes and vibrant fruitiness, often including hints of tropical fruits and berries.

For this coffee beans, cherries underwent an anaerobic fermentation in bags or barrels for 32 hours at 16-18°C. Then they oxidate intanks for 30-hour.

After that, another 12-hour anaerobic fermentation take place at 20°C. The beans are then submerged in hot water at 32°C for 25 hours with lixiviates added. A thermal shock treatment followsin hot water at 60°C, then cold water at 14°C.

The drying phase includes three stages at different temperatures until reaching 10-11% moisture content.