ColomBias-Anaerobic

Colombia — Nestor Lasso — El Diviso

El Diviso is a family-run farm in the corregimiento of Bruselas, Pitalito, Huila, founded by José Uribe and now carried into its third generation by brothers Nestor and Adrian Lasso. What began as a modest family plot has grown into one of Colombia’s most closely watched specialty coffee operations, known for pioneering multi-stage fermentation techniques and cultivating rare varietals like Sidra, Chiroso, and Geisha.

This lot is a Sidra Bourbon grown at 1,850 meters above sea level in Pitalito, Huila, and processed using a meticulous fully washed method designed to maximize clarity and complexity in the cup. The process begins with a floating selection to isolate only fully ripe cherries, followed by an 18-hour in-cherry oxidation, a 40-hour anaerobic fermentation in sealed plastic tanks, and a further 10-hour open fermentation where leachates are collected for reuse. After pulping, the coffee undergoes a 3-hour mucilage oxidation, then a 24-hour submerged fermentation at 32°C using the reserved leachates, finished with a thermal shock wash at 65-70°C to lock in the developed flavors before slow parabolic drying over 6 to 11 days.

The result is a cup defined by honeysuckle, butter cookie, lime, cherry blossom, and caramelized sweetness — a bright, layered profile that rewards both modern espresso extraction and filter brewing. As Nestor’s family describes it, three generations of trial and error, constant reinvestment, and a shared dream of reaching specialty coffee lovers worldwide sit behind every batch that leaves El Diviso

Tasting Notes

Honeysuckle – Butter Cookie – Lime – Cherry Blossom – Caramelized Sweetness

Recommended For

Filter – Modern Espresso