This coffee comes from 31-year-old producer Nestor Lasso at El Diviso farm. The 18-hectare property includes 15 ha of coffee plantation and 2 ha of forest. The farm showcases an impressive variety of coffee cultivars, including Caturra, Colombia, Castillo, Tabi, Pink Bourbon, Red Bourbon, Yellow Bourbon, Bourbon AjÃ, Caturra Chiroso, Geisha, Sidra, Java, and Pacamara. Nestor employs multiple processing methods—fully washed, semi-washed, and natural—using a combination of parabolic dryers, raised African beds, and mechanical drying systems. The farm's 80,000 coffee trees flourish at elevations between 1,700 and 1,850 meters. Producer Nestor says, "We are the third generation of coffee growers. Our grandfather, José Uribe, founded El Diviso farm. Through family collaboration and careful savings, we built the infrastructure to process specialty coffees, always seeking to improve both our coffee quality and our lives. After much experimentation, we succeeded in standardizing different processes, which led to better income and allowed us to plant new varieties for higher quality. One of our dreams is to share our specialty coffee with the entire world."
Processing Steps
Step 1 — Floating (selection) Float cherries to remove defects and keep only fully ripe fruit.
Step 2 — Anaerobic fermentation Ferment whole cherries in sealed bags or jars for 18 hours at ~17 °C.
Step 3 — Oxidation (whole cherry) Transfer cherries to a tank for an oxidation hold of 15 hours.
Step 4 — Pulping Pulp the cherries to remove the skin.
Step 5 — Oxidation (mucilage + beans) Hold pulped coffee (beans with mucilage) for 12 hours, stirring occasionally.
Step 6 — Submerged fermentation Ferment beans submerged in water at 39 °C for 12 hours, stirring occasionally.
Step 7 — Thermal shock Wash with water at 65–70 °C to complete fermentation and apply thermal shock.
Step 8 — Drying Dry in dehumidifier machines for 36 hours at ~32 °C.
