Coffee / Farm
El Diviso
Cup Score
88.25
Cup Profile
Strawberry, basil, punchy acidity
Altitude
1,800 m.a.s.l.
Process
Anaerobic Natural
Location
Pitalito, Huila
This coffee comes from third-generation producer Néstor Lasso at El Diviso. The farm spans 18 hectares, consisting of 15 hectares of coffee and 2 hectares of forest. Founded by his grandfather, José Uribe, the family has steadily reinvested to develop infrastructure for producing differentiated coffees. After years of experimentation, they standardized their processes, improving income and enabling the planting of higher-quality varieties. Their goal is to share specialty coffee with the world.
This coffee is Caturra Chiroso, naturally processed.
Processing Details:
Cherries are selectively harvested at peak ripeness (24–26 Brix), with under- and over-ripe fruit removed by hand. The coffee undergoes a 48-hour oxidation process in plastic containers, where cherries and leachates are mixed. After flotation to remove defects, the cherries undergo thermal shock by washing with 50°C water and are immediately sealed in plastic containers.
Anaerobic fermentation follows for 80 hours at 35°C. During this stage, Saccharomyces cerevisiae yeast (T58) is applied at a rate of 1 g per 5 kg of cherries. This yeast, commonly used in brewing, enhances aromatic complexity.
Drying begins with 12 hours in a mechanical dryer, followed by approximately 15 days in a parabolic drying system until target moisture is reached.
Coffee / Farm
El Diviso
Cup Score
88.25
Cup Profile
Strawberry, basil, punchy acidity
Altitude
1,800 m.a.s.l.
Process
Anaerobic Natural
Location
Pitalito, Huila
This coffee comes from third-generation producer Néstor Lasso at El Diviso. The farm spans 18 hectares, consisting of 15 hectares of coffee and 2 hectares of forest. Founded by his grandfather, José Uribe, the family has steadily reinvested to develop infrastructure for producing differentiated coffees. After years of experimentation, they standardized their processes, improving income and enabling the planting of higher-quality varieties. Their goal is to share specialty coffee with the world.
This coffee is Caturra Chiroso, naturally processed.
Processing Details:
Cherries are selectively harvested at peak ripeness (24–26 Brix), with under- and over-ripe fruit removed by hand. The coffee undergoes a 48-hour oxidation process in plastic containers, where cherries and leachates are mixed. After flotation to remove defects, the cherries undergo thermal shock by washing with 50°C water and are immediately sealed in plastic containers.
Anaerobic fermentation follows for 80 hours at 35°C. During this stage, Saccharomyces cerevisiae yeast (T58) is applied at a rate of 1 g per 5 kg of cherries. This yeast, commonly used in brewing, enhances aromatic complexity.
Drying begins with 12 hours in a mechanical dryer, followed by approximately 15 days in a parabolic drying system until target moisture is reached.
