El Diviso Typica Mejorado, Filter - Colombia

Five years ago, Nestor Lasso and his brother Adrian took over the family farm and went into specialty coffee and experimentation rather than growing coffee like their parents.

Now, at 22 and 24, the brothers have teamed up with Jhoan Vergara, also the child of a coffee farmer, to create El Diviso.

El Diviso includes the two-family farms El Diviso (Nestor and Adrian Lasso) and Las Flores (Jhoan Vergara), near the city of Pitalito, in the Huila region of Colombia. This partnership was great because these 3 young people combined their knowledge to improve quality.

Three years ago, CATA Export founders Cat and Pierre and the 3 producers embarked on a trial-and-error journey to define the fermentation processes and protocols on the farm, with the aim of connecting these coffees directly to the UK market.

This learning process took time and money, but with an exciting result since today these coffees have been used in many barista competitions across Europe.

Optimally ripe cherries are oxidized for 36-48 hours at room temperature in plastic tanks. An anaerobic fermentation for 24-36 hours in bags or vats occurs next.  The cherry juice is collected and added to the next step of the process that involves submersion of the cherries for 36 hours at 17-23°C. Prior to drying in stainless steel dehumidifiers, a thermal shock is carried out at 65-70°C to stop fermentation. Once the coffee has reached 18% humidity, the cherries are rested in black bags, in a dark airtight warehouse.

• Region: Pitalito, Huila
• Country: Colombia
• Elevation: 1,850 masl
• Variety: Typica Mejorado
• Process: Natural Anaerobic Thermal Shock

Available in 250g bags.