COLOMBIA

FINCA EL DIVISO | P11258

27 years ago, Jose Uribe Lasso embarked on the adventure around the El Diviso farm. Together with his family, he transformed El Diviso from a simple farm into a successful family business. The farm is located at an altitude of 1,780 – 1,900 meters in the Colombian Massif in Huila, Colombia. The whole Lasso-family is dedicated to experimenting with different processes, thus achieves unique flavor blends. The farm carries great diversity of varieties and is currently home to different Bourbons like Ají, Rosado, and Sidra, or Geishas, among many others. This coffee has been grown by the 26-year-old son of Jose Uribe, Nestor Lasso, whose coffees are already recognized worldwide.

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GROWING REGION

Country Colombia

Region Pitalito, Huila

Producer Nestor Lasso

Coffee farm Finca El Diviso

QUALITY

Coffee type Arabica

Crop 2024

Harvest time May - June

Harvest method Picking

Altitude 1550 - 1800masl

Variety Bourbon Sidra

Processing Washed

Soil type Loamy soil

Irrigation Natural rainfall

Ref. No. P11258

CUP PROFILE

Orange l Vanilla l Floral- Jasmin l Peach

DETAILED PROCESS

Cherries at the optimal ripeness point are picked from the healthiest trees with the best

foliage. Harvest is done in rain-free days to ensure high sugar content and minimal water presence. The cherries are disinfected with alcohol, floaters are removed, and the best cherries are classify.

Oxidation:

At room temperature for 24 hours in open plastic containers.

Fermentation Process:

Anaerobic fermentation for 60 hours, then submerged at temperatures between 30-32 °C for 36 hours, adding microorganisms reproduced from the same variety. Anaerobic yeast fermentation highlights the unique fermentation process used to create the coffee’s flavor profile, which can pique the curiosity of coffee enthusiast who appreciate the art and science of coffee production.

Quenching:

Water is removed and the cherries are oxidized for another 24 hours. Hot (50°C) water quenching follows to halter fermenting and eliminate microbial load. Quenching is a specific method of rapidly cooling down coffee cherries. It is a critical step in various coffee processing methods.

Pristine precision drying:

Duo cherry simultaneous depulping:

Coffee is dried in a hermetically sealed stainless steel dehumidifier until it reaches 14%. Pristine Precision Drying is used to describe this system that maintains the coffee’s pristine quality during the drying stage. Semi natural cherries dried to 18% humidity are mixed with freshly picked washed cherries and depulped together. The Duo Cherry Simultaneous Depulping consists in using the viscosity and humidity of the fresh cherries to depulp the natural dehydrated cherries together. Once depulped, the beans are left for 40 hours to ferment in closed plastic bags. Finally, once again through the Pristine Precision Drying equipment to take humidity to 11.5% and Water Activity under 0.6%.