Colombia - El Diviso

Tastes like: Mango, apricot, orange peel acidity
Location: Pitalito, Huila
Varietal: Sidra
Altitude: 1750 MASL
Producer: Néstor Lasso 
Process: Advanced natural

THE CONTEXT

Five years ago, Néstor and Adrián Lasso transformed their family farm into a hub of innovation, joining forces with Jhoan Vergara to create El Diviso near Pitalito, Huila.

In partnership with Cata Export, they developed cutting-edge fermentation protocols that have taken Colombian coffee to new heights, earning first place at the Brewers Cup in Ireland and recognition across Europe.

Néstor Lasso embodies a new generation of Colombian coffee growers driven by passion, precision, and purpose. With the support of Cata Export and training from SENA, he mastered processing, cupping, and market strategy, proving that true excellence begins with passion.

The alliance between Cata Export and El Diviso stands as a model of collaboration that empowers young producers and redefines how Colombian coffee is valued worldwide.

THE FERMENTATION PROCESS

These Sidra beans have been through an advanced natural process including 48 hours of anaerobic fermentation to produce the flavours.

They beans have undergone 36 hours of oxidation in cherry at an average temperature of 25°C, followed by 24 hours of anaerobic fermentation in bags or containers at a temperature of 16-18°C, an additional 24 hours of oxidation in cherry and 48 hours of submerged fermentation. Water used in the processing of the coffee is recirculated during the process to reduce the coffee's environmental impact.

After fermentation, the beans go through a thermal shock process, which sees their temperature rapidly increased and decreased to enhance the clarity and complexity of their flavour.

The coffee is initially dried to 18-20% moisture content before being rehydrated. Fresh coffee cherry is then mixed half and half with rehydrated coffee cherry before it is de-pulped.

THE DRYING PROCESS

A dehumidifier is used to mechanically dry the beans for 60 hours. Once the coffee reaches 18% humidity, is is stored in black bags in the dark for 60 hours. Drying is then resumed until the beans reach 11% final moisture.