Colombia El Diviso Estate Washed Filter

Tasting notes: Citrus florals, lemon, stonefruit & butterscotch.

Coffee breakdown:
Origin: Huila, Colombia
Variety: Colombia, Caturra
Process: Washed
Producer: Nestor and Adrian Lasso
Altitude: 1750 m

The Lasso brothers are young, innovative coffee farmers whose names are well known due to the incredible coffees that they produce at El Diviso in Huila. Nestor has a Technical Degree in Specialty Coffee Processing from SENA & can be associated with many coffee champions who have used & won with his coffee over the past half decade.

5 years ago, Nestor and his brother Adrian took over the family farm and branched out into specialty coffee and experimentation rather than growing bulk coffee. Today, at 22 and 24, the two brothers have teamed up with Jhoan Vergara, also a generational coffee farmer, to create this El Diviso estate. El Diviso brings together the two-family farms, El Diviso & Las Flores; close to the town of Pitalito, in the Huila region of Colombia. these incredibly forward-thinking, young producers united their knowledge to improve their futures & pursue a legacy of quality.

For this lot, Ripe cherry is manually selected & oxidized for 18 hours at 25°C. The anaerobic fermentation stage is conducted in bags or containers for 20 hours at an average temperature of 16 & 18°C. Cherry is transferred to tanks, carrying out oxidation for another 28 hours, reaching a maximum temperature of 36°C. Lastly the cherry coffee is placed in 50-kilogram bags to start anaerobic fermentation for 16 hours between 16 to 20°C, then transferred to tanks, submerging them in 45°C water, adding leachate (coffee pulp juice) from the previous harvest & conducting leachate recirculation for 18 hours. Cherry is then depulped & dried in marquees at a maximum of 32°C until 11% moisture.