Nestor Neffer Lasso Zúñiga, a 27-year-old coffee farmer, runs El Diviso, a renowned coffee farm in the Normandía neighborhood of Pitalito. Spanning 18 hectares, the farm dedicates 15 hectares to coffee cultivation while reserving 2 hectares for forest preservation. El Diviso features a diverse array of coffee varieties, including Caturra, Colombia, Castillo, Tabi, Pink Bourbon, Red Bourbon, Yellow Bourbon, Bourbon Aju, Caturra Chiroso, Geisha, Sidra, Java, and Pacamara.
 
Nestor employs various processing methods, such as fully washed, natural, and semi-washed techniques. In addition to coffee, the farm grows plantains and oranges. Located at an altitude of 1,700 to 1,850 meters above sea level, El Diviso utilizes parabolic dryers, African drying beds, and mechanical drying, housing approximately 80,000 coffee trees.
 
The Lasso family has a rich legacy in coffee farming, spanning three generations, with the farm originally established by Nestor's grandfather, José Uribe. Through their collective efforts and diligent savings, the family has developed the infrastructure to process specialty coffees, striving for higher quality and improved livelihoods. After extensive trial and error, they have standardized their processes, enabling the introduction of new varieties and enhancement of coffee quality. Their dream is to share their specialty coffee with a global audience.
 
What about our lote :
One standout variety, Bourbon Sidra, is processed naturally at an altitude of 1,800 meters. The process begins with selecting cherries at optimal ripeness, typically between 24 and 26° Brix. Each batch is carefully evaluated, and any subpar cherries are removed. The coffee is then stored for 48 hours in plastic jars until the pH level reaches 4.5.
Next, the cherries are floated in cold or ambient water to eliminate defective and impure fruits. They undergo a thermal shock at 50° Celsius before being placed in jars for anaerobic fermentation. During this 80-hour fermentation at 35° Celsius, Saccharomyces cerevisiae (T58 yeast, commonly used in brewing) is added at a ratio of 1g of yeast per 5kg of cherries.
The drying process begins with a mechanical drying system to quickly dehydrate the cherries. Finally, the coffee is transferred to African drying beds for approximately 15 days or until the desired humidity is achieved. This meticulous and innovative approach ensures the highest quality coffee, reflecting the dedication and expertise of Nestor Lasso and his family at El Diviso
 
Recommandation : Espresso/Filter
 
SCA SCORE : 90

Moklair Ranking : Grand Cru
 
TRACABILITY : 
Nestor Lasso, El diviso, Pitalito, Huila, Colombia

AROMATIC PROFILE : 
Mango, violets, forest berries, vanilla, assam tea, chocolate
 
BODY : round
 
ACIDITY : light to medium
 
PROCESS : Natural anaerobic
 
VARIETIES : Sidra