About El Diviso Farm ‎

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El Diviso is a family-owned coffee farm located in Huila, Colombia, managed by Nestor Lasso and his family. The farm has gained international recognition for combining generations of coffee-growing experience with innovative fermentation and drying techniques. ‎
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El Diviso focuses on producing high-quality microlots with complex and expressive flavor profiles. The team continuously refines its post-harvest practices, experiments with new processing methods, and collaborates with agronomists, researchers, and coffee professionals to push the boundaries of specialty coffee. ‎
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Nestled within the mountainous landscapes of Huila and surrounded by fertile volcanic soils, the farm benefits from ideal conditions for cultivating specialty coffee. Through its scientific approach to processing, commitment to quality, and sustainable production practices, El Diviso has become one of Colombia’s most respected producers of innovative specialty coffees. ‎
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Processing ‎

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Step 1: Cherry Selection ‎
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Only fully ripe coffee cherries are harvested. The cherries are disinfected and placed in water for flotation to remove impurities and lower-density fruit. After flotation, only the highest-quality ripe cherries are selected for processing. ‎
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Step 2: Oxidation ‎
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The coffee cherries undergo a controlled oxidation stage for 36 hours. ‎
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Step 3: Depulping ‎
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After oxidation, the cherries are depulped to separate the fruit from the coffee beans. ‎
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Step 4: Fermentation ‎
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The coffee undergoes 60 hours of anaerobic fermentation. This is followed by 12 hours of submerged fermentation using fermentation liquid from previous batches. ‎
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To complete the process, a thermal shock technique is applied. The coffee is washed with hot water at a temperature of 65–70°C, which stops the fermentation and helps stabilize the cup profile. ‎
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Step 5: Drying ‎
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The coffee is dried in a stainless-steel dehumidification system, allowing precise control over moisture loss and bean quality. The drying temperature does not exceed 38°C until the beans reach a final moisture content of 10–11%. ‎