🌍

🏆 El Diviso – AJI B (Colombia)

🌍 Origin & Producer

• Farm: El Diviso

• Producer: Nestor Lasso

• Region: Pitalito, Huila, Colombia

• Altitude: 1,800 masl

• Variety: AJI B

• Shade: Native and fruit trees

⚗️ Process

Washed with Double Anaerobic Fermentation & Thermal Shock

This lot begins with ripe cherry hand selection and density sorting. The cherries are then fermented anaerobically for 24–32 hours at 16–17°C, pulped, and left to oxidize for 6 hours—during which the juice (must) is collected. This must is reintroduced for a second anaerobic fermentation of 28–32 hours. The beans are then washed using thermal shock (hot then cold water) and dried slowly in marquesinas for 16–25 days.

👅 Cup Profile

• Aroma: Tropical fruit

• Flavor Notes: Melon, guava

• Acidity: Citric, vibrant

• Finish: Long, wine-like with Austrian orange Riesling character

📖 Backstory

At just 22 and 24 years old, brothers Nestor and Adrian Lasso are leading a new generation of Colombian coffee producers. Together with Jhoan Vergara, they created El Diviso by merging family farms and pushing quality through experimental fermentation. With support from Cata Export, their coffees have already made waves in international competitions—1st place in Ireland, 3rd in Austria.

✍️ Producer’s Words

“I always loved the farm, but I didn’t see a future in coffee until I discovered the potential in specialty. Learning to cup, studying at SENA, and working with Cat and Pierre changed everything. Now I want to inspire other young producers by showing what’s possible when you care about every detail.”
— Nestor Lasso