Origin: Colombia
Farm: El Diviso
Varietal: Sidra
Altitude: 1750 MASL
Certification: Micro-Lot
Process: Multi-Stage Fermentation, Natural
Cup Score: 89+
Sweet Cantaloupe, Pineapple & Blood Orange
A standout competition coffee from Colombia’s top next generation producer.
This incredible coffee underwent an intricate, multi-stage fermentation process, beginning with hand-picking at full maturity, a 12-hour oxidation period, an anaerobic fermentation in sealed bags and open-air tanks, followed by a submerged fermentation with coffee must/juice.
Grown at high altitude in Huila’s lush Pitalito region, this coffee is the result of meticulous processing using multi-stage fermentation techniques that accentuate the Sweet Cantaloupe, Pineapple & Blood Orange notes.
Nestor’s groundbreaking processing methods - combining anaerobic fermentation and submerged methods - highlight the complexity of this rare Sidra variety, making this one of the world's highest rated and most extraordinary coffees.
Producer:
Nestor Lasso is one of Colombia’s most exciting young coffee producers, representing a new generation of innovation in specialty coffee. At just 22 years old, he has already built an international reputation for his commitment to quality, experimentation, and sustainability.
Five years ago, brothers Nestor and Adrian Lasso took over their family's coffee farm in the Huila region of Colombia. Departing from traditional methods, they embarked on a journey into specialty coffee, focusing on innovation and quality. Now in their early twenties, they have partnered with Jhoan Vergara, also from a coffee-farming family, to form El Diviso.
This collaboration unites two family farms El Diviso and Las Flores near Pitalito, combining their expertise to elevate coffee quality.
Farm:
Three years ago, Cat and Pierre, founders of CATA Export, began collaborating with the trio. Together, they experimented with fermentation techniques and processing protocols aimed at meeting the high standards of the UK specialty coffee market. This intensive process has yielded exceptional results.
El Diviso's innovative approaches have garnered international recognition:
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1st place at the 2024 Polish Barista Championship, with their Ombligon variety processed using thermal shock natural methods.
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3rd place at the 2023 World Barista Championship, where Australian barista Jack Simpson showcased their Ombligon coffee.
These accolades underscore El Diviso's commitment to excellence and innovation in coffee production.
Today, CATA Export and Finca El Diviso operate as a unified team, working directly with producers to enhance agronomic practices and build lasting relationships. This collaborative model not only improves coffee quality but also provides economic opportunities, encouraging young producers like Nestor to pursue sustainable careers in coffee.
Process:
A breakdown of the experimental fermentation method used at El Diviso -
Step 1
The cherries are hand-picked at full maturity.
Step 2
The cherries are oxidised for 12 hours at a maximum temperature of 25°C.
Step 3
They undergo anaerobic fermentation in a sealed bag or plastic tank for 50 hours at 16–18°C.
Step 4
After that, the cherries are moved to an open-air tank for a second oxidation stage lasting 20 hours, with temperatures reaching up to 42°C.
Step 5
The cherries are packed into 50 kg bags for a second anaerobic stage of 30 hours at temperatures between 16–20°C.
Step 6
Next, they are submerged in 45°C water mixed with coffee must (the juice from earlier fermentation), recirculated continuously for 18 hours.
Step 7
Drying begins in a marquesina (solar drying house).
Step 8
Once the moisture content reaches 18%, the cherries are removed and stored in black plastic bags in a dark room for 60 hours to rest.
Step 9
Finally, the cherries return to the marquesina to complete drying until they reach 11% moisture content.