Finca El Diviso
Caturra

Producers Colombia’s new generation of coffee producers are here and they’re not afraid to shake things up! Brothers Nestor (27) and Adrian (26) Lasso are a prime example of this new generation’s innovation, eagerness to take risks, and unwavering pursuit of creating thoughtful and exciting new flavor profiles. These brothers have taken over their family farm, Finca El Diviso, and are making big changes. Nestor and Adrian realized specialty coffee was the answer to getting the recognition Colombian coffee deserves, while creating better opportunities for those within the industry. With Nestor at the helm, Finca El Diviso’s coffees have become globally acclaimed and received a cult following among coffee connoisseurs and competitors in the coffee industry’s competition circuit.

Process This is a double anaerobic mossto washed process coffee. The cherries are first harvested with 70% ripe and 30% just underripe. From there, they’re put into oxidation tanks for 48 hours. Next, the cherries are put into sealed fermentation barrels for 20 hours. After this, the accumulated juice from the coffee cherries in the fermentation barrel (aka mossto) is collected, and the cherries are transferred to oxidation tanks for 28 hours. Then the cherries go back into the fermentation barrels with the mossto added, and left to sit for 18 hours. Following this second fermentation, the cherries are depulped and the beans are placed back into tanks with hot water and mossto for another 18 hours. After this final soak, the beans are moved to canopy covered solar drying beds for 18-24 days where they’re routinely raked and rotated to ensure even drying, completing the final step of the process.

Roasting The roast profile for this coffee was specifically designed to let the naturally occurring flavors from the mossto shine! In our testing, we found this coffee to be juicy and vibrant, yet well balanced and sweet, with notes of peaches, jasmine, and fruit leather.