The coffee we ship is usually roasted within the last two weeks.
On the Experimental Roast: This was roasted using a different roast profile for experimental purposes. It will therefore taste different from what you'd usually expect our El Diviso to taste like.
At first sip, this coffee tastes punchy, intense and surprising. The next sip, we find notes of berries and a lot of body. The coffee is extremely sweet, with tropical fruit notes of passion fruit, pineapple or mango, yet it is balanced and clear, a little bit like a multi-fruit juice – but at the same time much more complex. It's incredible how different coffee can taste.
During the harvest, only the very ripe coffee cherries are picked, which is checked by measuring the sucrose contents with a brix meter. The cherries are then placed in open plastic containers and left to oxidize for 48 hours. During this time, the sugar content and pH value are constantly monitored. Next, the cherries are placed in cold water in order for unripe, defective or lower-density beans to float to the top so they can be sorted out.
This is followed by a thermal shock, which means the beans are rinsed with warm water that loosens the molecular structure and starts the fermentation process. The process is supported by adding a small quantity of yeast. The coffee cherries and yeast are then placed in plastic buckets, which are sealed airtight. For the next 38 hours, the coffee and microorganisms are left to themselves. Finally, a controlled drying process takes place in several stages and the coffee is dried to a moisture content of 10.5-11.5%.
The Ombligon variety has been receiving more attention recently, as high-quality coffees were produce from this variety and it was used in competitions more often. It is primarily grown in Colombia and often offers a very complex flavor profile.
We paid an FOB price of $10.89/lb for this coffee, which is 545% of the Fairtrade minimum price. Find out what this means here.
El Diviso
Farm: Finca El Diviso Producer: Nestor & Adrian Lasso Purchasing relationship: 4 years Region: Bruselas, Pitalito, Huila
Altitude: 1750 masl, 1.9°N
Nestor Lasso and his brother Adrian have made a name for themselves within the world of specialty coffee with heavily, but expertly fermented naturals from their farm El Diviso in Huila, Colombia. We have been buying coffee from this award-winning family of producers for a couple of years now.
Finca El Diviso was founded by José Uribe in the late 1990s. When his sons Nestor and Adrian took over the farm, they were not even 20 years old. They started by introducing new varieties and experimenting with different processing methods. Soon after, they joined forces with Jhoan Vergara, another ambitious producer who runs a farm nearby called Las Flores. Today, their businesses are closely linked. The three young producers have worked in close collaboration with Cata Café Export to develop and refine the work on the farms and their fermentation processes in order to improve quality and consistency.
Though we have not yet visited Finca El Diviso ourselves, we have had the opportunity to meet Nestor Lasso several times in Europe, the first time when he was traveling with Cata in 2022. A visit to the place is definitely very high up on our list of priorities though.
We have bought coffees of different varieties and processes from El Diviso over the years. More recently, we have stuck to the Ombligon variety, which offers great complexity and a multitude of different flavor notes. No matter which variety or processing methods – the Lasso brothers' coffees have never disappointed us, each of them exclusive and of incredibly high quality. Many of El Diviso's coffees have been used by baristas around the world to win national championships or win medals in world championships.
Colombia
Colombia holds a distinguished global position within the specialty coffee world. In today's industry, the country is a leading source of high-quality specialty coffees. Its diverse Andean geography, with high altitudes, rich volcanic soil, and varied microclimates, creates ideal growing conditions. Colombia is also one of the few countries where coffee can be harvested almost year-round. Over half a million small, family-owned farms meticulously hand-pick ripe cherries. Colombia is primarily known for its traditional washed processing, yielding clean cups with vibrant acidity and balanced body. However, Colombian producers have been increasingly innovating with experimental methods and cultivating high-quality or exotic varieties like Geisha, Ombligon, Chiroso, or Pink Bourbon, consistently pushing flavor boundaries. This dedication results in an incredible diversity of regional profiles, ranging from bright and fruity to sweet and chocolatey. Strong institutional support from the National Federation of Coffee Growers of Colombia (FNC) further helps producers with marketing and traceability, solidifying Colombia's reputation as a leading specialty coffee origin committed to sustainability.
Brew Recommendation
Filter
Origami Dripper M, Origami 4 Cup paper filter
18g coffee, 300g water, 93°c
quite fine filter grind size
brew with a bloom of 50g,
followed by five more pours of 50g each
total contact time 2:15-2:35
Espresso
Brew ratio: 1:2.8
Coffee: 20g in / 56g out
Extraction time: 29s
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