El Diviso, Omni - Colombia

Brothers Nestor and Adrian Lasso represent a new generation of Colombian coffee producers redefining what is possible in specialty coffee. After taking over their family farm, they chose a different path from previous generations, shifting their focus from conventional coffee production to experimentation, innovation and the pursuit of exceptional quality.

Together with neighbouring producer Jhoan Vergara, they established El Diviso, a collaborative project that unites the Lasso family's El Diviso farm with Vergara's Las Flores. 

Only perfectly ripe cherries are hand-selected before being disinfected and floated to remove any defective or low-density fruit. Following a final manual sorting, the cherries undergo a 14-hour oxidation period to initiate flavour development before being depulped. The coffee is then subjected to a carefully controlled 60-hour anaerobic fermentation, followed by a 12-hour submerged fermentation using mosto, the nutrient-rich fermentation liquid retained from previous batches. This technique enhances aromatic complexity while maintaining balance and consistency from harvest to harvest.

Drying takes place under tightly controlled conditions, with temperatures carefully maintained below 38°C to preserve volatile aromatics and protect bean integrity. The coffee is slowly dried until reaching an ideal moisture content of 10–11%, ensuring exceptional stability and cup quality.

The result is a vibrant and beautifully expressive coffee with notes of strawberry, candied peach and white sugar. Juicy fruit sweetness is complemented by remarkable clarity and a silky, refined finish, showcasing both the innovative spirit of El Diviso and the precision of its processing.

• Region: Huila
• Country: Colombia
• Elevation: 1,750 masl
• Variety: Caturra
• Process: Washed - Thermal Shock