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Finca El Diviso

Chiroso, Natural

COUNTRY:

Colombia

REGION:

Huila, Pitalito

FARM:

El Diviso

VARIETAL(S):

Chiroso

PROCESS:

Controlled natural, multi-stage fermentation

ALTITUDE:

1,750 MASL

CUPPING NOTES:

Sweet Apple Tart, Red Fruits, Tamarind Jam & Minty Chocolate

Finca El Diviso
Finca El Diviso - Image 2
Quantity:

Additional Info

What Makes This Coffee Special?

El Diviso is a young, forward-thinking project bringing precision to processing and consistency to flavour. The farm sits at 1,750 metres, shaded by native and fruit trees, and is managed by Nestor and Adrian Lasso, who joined forces with fellow producer Jhoan Vergara to push quality through measured fermentation and careful drying. Their approach has already turned heads on European competition stages, including top podium finishes.

Choriso Cherries

The Process

This is a controlled natural with deliberate steps to build clarity, sweetness, and lift.

  • Cherry selection and cleaning: hand-picked ripe cherries, disinfected, then floated to remove low-density fruit.

  • Fermentation in stages: approximately 36 hours of controlled oxidation, followed by around 48 hours in sealed tanks at 17 to 20 °C. Collected leachates are then reintroduced for a further submerged fermentation of roughly 24 hours at 17 to 23 °C with constant recirculation, finishing with a thermal shock at 65 to 70 °C to halt microbial activity.

  • Drying and stabilisation: dried in a sealed environment, with a maximum temperature of about 37 °C, to a final moisture of 10 to 11 percent, then rested to settle and preserve aromatics.

What this means in the cup, a juicy red-fruit core, rounded cocoa, and a cooling menthol lift that lingers.

The People Behind This Coffee

Nestor grew up around coffee in Normandía, Huila. Discovering specialty coffee changed the trajectory of his family farm, turning a tough livelihood into a sustainable craft. With support from Cata Export and training from SENA, he has mastered processing and cupping, and he now channels that skill into repeatable, competition-level lots from El Diviso. The partnership model keeps young producers in coffee and elevates Colombian quality on the world stage.

Choriso Nestor Lasso

How to Drink It Like a Pro

  • Brew method: best showcased as a manual filter, V60 or similar.

  • Grind: medium-fine for a 2 to 3 minute drawdown, adjust finer if you want more punch.

  • Recipe starter: 15 g coffee to 250 g water, 92 to 94 °C, total time around 2 minutes 30 to 3 minutes.

  • Tuning: if you want brighter red fruit, keep your contact time shorter and your brew temp closer to 94 °C. If you prefer more chocolate and a silkier texture, draw the brew out a little and drop to about 92 °C.

  • Serving tip: let it cool slightly. The menthol note becomes more defined as the temperature drops.

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