Coffee / Farm
El Diviso
Cup Score
88
Cup Profile
Cherry, banana, hard candy, raw honey; sweet and balanced
Altitude
1,700–1,850 m.a.s.l.
Process
Anaerobic Natural
Location
Pitalito, Huila
Producer: Néstor Lasso
Néstor Uribe explains:
“We are the third generation growing coffee. Our grandfather, José Uribe, founded El Diviso. Through hard work as a family and consistent reinvestment, we built the infrastructure needed to process differentiated coffees—seeking better quality in both our coffee and our lives. After many years of trial and error, we standardized our processes, improved our income, and planted new varieties that allow us to produce higher-quality coffee. One of our dreams is to produce specialty coffee that reaches the entire world.”
This coffee is a Red Bourbon variety, naturally processed and grown at 1,780 m.a.s.l.
Processing Details:
Ripe cherries are floated to select only the highest-quality fruit. These undergo anaerobic fermentation in bags or jars for 70 hours at an average temperature of 17°C. The coffee is then transferred to a tank for 28 hours of oxidation, reaching a maximum temperature of 42°C.
Next, the coffee is placed into 50 kg bags for an additional 30 hours of anaerobic fermentation at 16–20°C. It is then moved into water-filled tanks at 45°C, where leachates from a previous harvest are added. This stage lasts 18 hours, with occasional stirring.
Finally, the coffee is dried in a parabolic drying system at a maximum temperature of 32°C. Once it reaches 18% moisture, drying is paused and the coffee is stored in dark bags in a dark warehouse for 60 hours. Drying then resumes until the coffee reaches 11% moisture.
Coffee / Farm
El Diviso
Cup Score
88
Cup Profile
Cherry, banana, hard candy, raw honey; sweet and balanced
Altitude
1,700–1,850 m.a.s.l.
Process
Anaerobic Natural
Location
Pitalito, Huila
Producer: Néstor Lasso
Néstor Uribe explains:
“We are the third generation growing coffee. Our grandfather, José Uribe, founded El Diviso. Through hard work as a family and consistent reinvestment, we built the infrastructure needed to process differentiated coffees—seeking better quality in both our coffee and our lives. After many years of trial and error, we standardized our processes, improved our income, and planted new varieties that allow us to produce higher-quality coffee. One of our dreams is to produce specialty coffee that reaches the entire world.”
This coffee is a Red Bourbon variety, naturally processed and grown at 1,780 m.a.s.l.
Processing Details:
Ripe cherries are floated to select only the highest-quality fruit. These undergo anaerobic fermentation in bags or jars for 70 hours at an average temperature of 17°C. The coffee is then transferred to a tank for 28 hours of oxidation, reaching a maximum temperature of 42°C.
Next, the coffee is placed into 50 kg bags for an additional 30 hours of anaerobic fermentation at 16–20°C. It is then moved into water-filled tanks at 45°C, where leachates from a previous harvest are added. This stage lasts 18 hours, with occasional stirring.
Finally, the coffee is dried in a parabolic drying system at a maximum temperature of 32°C. Once it reaches 18% moisture, drying is paused and the coffee is stored in dark bags in a dark warehouse for 60 hours. Drying then resumes until the coffee reaches 11% moisture.
