Origin: Colombia
Farm: El Divisio
Varietal: Castillo
Altitude: 1750 MASL
Certification: Micro-lot
Process: 72hr Advanced Washed
Cup Score: 86
Blood Orange, Dark Chocolate & Maple
A standout, advanced-washed Castillo from the multi-award-winning El Diviso farm underwent an intricate fermentation process, hand-picked at full maturity, followed by a 14-hour oxidation period, a 60-hour anaerobic fermentation in sealed barrels, and 12 hours of submerged fermentation with coffee must/juice to intensify complexity - our best Castillo of the year.
Expect pronounced sweetness, fruit vibrancy with unusual richness - the transformative multi-stage processing signature of the team at El Divisio again proves why they are industry leading in their processing methods, anaerobic fermentation and submerged methods.
Processing:
Step 1: Harvest and Cherry Selection
Only fully ripe cherries are hand-harvested. They are disinfected and floated in water to remove impurities and low-density beans. A final manual selection ensures that only optimal cherries are processed.
Step 2: Cherry Oxidation
Whole cherries undergo a 14-hour oxidation process to enhance complexity and flavor development.
Step 3: Depulping
The cherries are depulped to remove the outer fruit layer while preserving the integrity of the beans.
Step 4: Fermentation Process
A 60-hour anaerobic fermentation is conducted, followed by a 12-hour submerged fermentation using must (fermentation juices) from previous batches to intensify flavor and complexity.
Step 5: Controlled Drying
Drying takes place under carefully monitored conditions to maintain humidity control and preserve quality. Temperatures never exceed 38 °C, and the process continues until the beans reach 10–11% moisture content.
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.