| Header | Descriptions |
|---|---|
| Country | Colombia |
| Region | Huila |
| Farm | El Diviso |
| Height | 1850m. |
| Variety | Ombligon. |
| Processing method | Anaerobic fermentation |
| Taste | Filter: cherry jam, marzipan, cognac, Criollo cocoa beans, pineapple. |
| Espresso: pineapple, cognac, orange, vanilla, pecan, marzipan. |
About the Farm — El Diviso
El Diviso is a family-owned coffee farm located in Huila, Colombia, managed by Nestor Lasso and his family. The farm is recognized for its strong focus on innovation in specialty coffee, combining traditional coffee-growing knowledge with experimental fermentation and drying techniques.
El Diviso works with high-quality microlots and continuously refines its post-harvest processes to create more complex, clean, and expressive flavor profiles.
Surrounded by the mountainous landscapes of Huila and rich volcanic soils, the farm benefits from ideal conditions for producing specialty coffee. Under the leadership of Nestor Lasso, El Diviso has gained international recognition for its scientific approach to coffee processing, sustainable production practices, and exceptional attention to quality.
The farm actively collaborates with agronomists, researchers, and coffee professionals, continuously developing new processing methods and working with unique coffee varieties that showcase the diversity and potential of Colombian specialty coffee.
Processing
- Sorting & Preparation
The coffee cherries are first disinfected and floated in water to remove impurities and lower-density cherries. After flotation, the cherries undergo hand sorting, where only fully ripe cherries are selected.
- Fermentation
The fermentation process consists of several stages:
40 hours of oxidation in tanks;
40 hours of anaerobic fermentation in sealed plastic bags or tanks at 17–20°C;
28 hours of submerged fermentation at 17–23°C with continuous recirculation of fermentation liquid.
During fermentation, liquids released from the coffee cherries are collected and reused in future batches to improve consistency and complexity.
To finish the process, a thermal shock treatment at 65–70°C is applied to stop fermentation and stabilize the flavor profile.
- Drying
Drying takes place in a stainless steel dehumidifier, allowing precise control of moisture loss and highly repeatable drying curves.
The sealed dark environment helps:
preserve more terpenes and aromatic compounds;
minimize external contamination;
maintain stable coffee quality.
Drying temperatures do not exceed 37°C until the coffee reaches a final moisture content of 10–11%.
- Stabilization
After drying, the coffee is stored in GrainPro bags to maintain freshness, stability, and protection during storage and transportation.
Colombia Ombligon
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