The Story: Nestor and Adrian Lasso, two brothers who took over their family farm in 2019 and joined forces with Jhoan Vergara to create El Diviso in Colombia’s Huila region. This coffee journey begins with cherries picked at optimal ripeness, with Brix levels between 21-24 degrees. The cherries undergo a 48-hour oxidation process, followed by a cold water bath to remove unripe beans. They’re then rinsed and fermented with brewers’ yeast for 38 hours and finally, dried in marquesinas for 15 days to achieve the perfect moisture level. This process crafts a truly exceptional cup.

Best for FILTRO

RASPBERRY, DRAGON FRUIT, WHITE CHOCOLATE, CHERRY LIQUEUR

PRODUCERS: FINCA EL DIVISO - NESTOR LASSO

REGIAN: BRUSELAS, HUILA

PROCESS: NATURAL DOUBLE FERMENTATION

VARIETAL: YELLOW PAPYO

ALTITUDE: 1850MASL