We are so excited to be roasting this special Colombia Gesha from El Diviso, Pitalito, Huila.

Nestor and Adrian are two young people who represent the new generation of coffee producers in Colombia. They are risky, innovative, and they are in an endless pursuit to develop thought provoking flavor profiles that are truly one of a kind. Today, at 26 and 27, the two brothers have teamed up to run the family farm Finca El Diviso. Nestor’s coffees as of recent have developed a cult following among the hardest of hardcore connoisseurs and competitors in the industry. Nestor’s coffees have gained global acclaim by leaving their mark on the world stage which began in 2022 when his anaerobic natural Sidra was used to win the World Barista Championship. Each year forward Nestors coffees have been a regular fixture in the completion circuit as a consistent championship finalist.

Néstor at the ripe age of 27 years old, is in charge of Finca El Diviso. Once finishing high school he decided to start working directly alongside his father on the farm. He had two uncompromising rules if permanently pursuing a life in coffee: 1. he would not be willing to compromise on quality and 2. to do things in a radically different way than what was traditionally accepted in Colombia. He realized that in order to create better opportunities in coffee, he could not continue down the same old path of coffee farming and continue doing the things the old way. He had to pave a new path, so he convinced his father to plant other varieties and to start producing high-quality coffees since he saw the great potential in the specialty market. In Colombia there is a program that Nestor and his brother Adrian had attended funded by the Colombian government and today this program is recognized as one of the most renowned coffee growing institutions in Latin America, called SENA. Some of the most valuable lessons and knowledge was gained at SENA, by Nestor and Andrian. All the fundamental aspects and basics of coffee cultivation to the intricacies and science behind coffee processing were absorbed while attending the institute. In 2016, Nestor earned his technical gegree in Specialty Coffee Processing from SENA.

Variety: Gesha – Semi washed

Location: Pitalito – Huila, Colombia 

Height: 1850m above sea level

Process: Fully washed

Steps:

1- Floating process in order to select the best cherries only (fully ripe)

2- Anaerobic fermentation in bags or jars for 40 hours at an average temperature of 17° Celsius

3- The cherries are move to a tank for an oxidation process of 20 hours

4 - Leachates are collected from the cherries and stored to use in the fermentation of future lots

5- The coffee is pulped

6- Oxidation of the mucilage and coffee beans for 20 hours, adding leachates from previous processed coffees.

7- Semi-submerged fermentation at 39° Celsius for 12 hours, occasionally stirring the coffee, without removing the mucilage.

8- Thermal shock: the coffee is washed with water at 60° Celsius to finish the fermentation

9. Drying: the coffee is moved to parabolic drying systems that reach a maximum temperature of 30° Celsius. This takes between 18-24 days until it reaches 11% moisture.