Produced by Nestor and Adrian Lasso alongside Jhoan Vergara in Colombia's Huila region, this coffee is the result of a new generation of producers redefining what Colombian specialty coffee can be. Together, the three young farmers operate El Diviso and Las Flores, combining their knowledge and passion for experimentation to push quality to new heights.

Over the past several years, the producers have worked closely with CATA Export founders Cat & Pierre to develop and refine fermentation protocols that have gained international recognition. Their coffees have since appeared on competition stages across Europe, including winning the Irish Brewers Cup and placing third in the Austrian Brewers Cup.

For Nestor, specialty coffee represents more than quality—it's a pathway for rural communities to thrive and a way to inspire younger generations to see a future in coffee production. His commitment to continuous learning, sensory analysis and process innovation is reflected in every lot produced at El Diviso.

This coffee undergoes an exceptionally meticulous processing method. Carefully selected ripe cherries are first floated and sorted before undergoing 40 hours of oxidation, followed by 40 hours of anaerobic fermentation. The coffee then undergoes a further 28 hours of submerged fermentation with continuous recirculation of coffee cherry leachate to enhance complexity and consistency. A final thermal shock is applied to halt microbial activity and lock in flavour development.

Drying takes place in controlled dehumidification chambers at temperatures below 37°C, preserving delicate aromatics and ensuring exceptional consistency. Once the coffee reaches its target moisture level, it is rested and stored in GrainPro bags to maintain freshness and stability.

The result is a remarkably expressive coffee that showcases the innovation, precision and dedication that have made El Diviso one of Colombia's most celebrated producer collaborations.

• Region: Huila
• Country: Colombia
• Elevation: 1,850 masl
• Variety: Sudan Rume
• Process: Natural Anaerobic Thermal Shock

Available in 250g bags.