Colombia Nestor Lasso El Diviso DF Caturra (250g) - Coffee Cycle Roasting

Colombia Huila — Finca El Diviso Double Anaerobic Washed

Quick Specs

• Region: Bruselas, Pitalito — Huila, Colombia

• Producers: Nestor & Adrian Lasso (Finca El Diviso)

• Altitude: 1,820 m.a.s.l.

• Varieties: Caturra

• Process: Double Anaerobic Mossto Washed (Finished with warm thermal shock)

• Drying: 18–24 days on covered solar beds + 15 days GrainPro resting

• Track Record: Previous crop year ('24/'25 harvest) scored 95 Points from Coffee Review in 2025

The Place & Producers

At just 26 and 27 years old, brothers Nestor and Adrian Lasso represent the vanguard of Colombian specialty coffee. Operating their family farm, Finca El Diviso, high in the Andes of Huila, Nestor and Adrian have built a loyal following among competitors and home brewers alike. Their experimental processing took center stage in 2022 when a lot from their farm was used to win the World Barista Championship, cementing El Diviso as a regular fixture in the competition circuit.

Beyond the Cup:

• Next-Gen Innovation: After studying coffee science and processing at Colombia’s SENA institute, Nestor convinced his father to pivot the family farm away from commodity farming and toward high-scoring micro-lots.

• Prized Terroir: Located in Bruselas, Pitalito—where the Central and Eastern Andes ranges converge—the high altitude and unique microclimate create ideal conditions for slow sugar development.

• Proven Performance: Our release of this same lot from the previous '24/'25 crop year earned an impressive 95-point score from Coffee Review in 2025. This fresh '25/'26 harvest carries that exact same processing rigor.

Precision Harvesting & Processing

This lot undergoes an involved double anaerobic hybrid process that combines the deep fruit character of a natural with the pristine clarity of a washed coffee:

• Strict Harvesting: Hand-picked at precise maturity (70% ripe red, 30% pink cherries averaging 23° Brix sugar content).

• Double Anaerobic & Mossto Fermentation: After an initial 48-hour open oxidation, cherries undergo a 20-hour anaerobic tank phase. They are then rested before entering a second 18-hour anaerobic fermentation infused with concentrated mossto (leached cherry juices).

• Thermal Shock & Solar Drying: The coffee is depulped and soaked in a warm 45°C mossto bath before drying slowly for 18–24 days under canopy-covered solar beds, followed by a 15-day GrainPro cure.

In the Cup

A vibrant, clean profile showcasing rich fruit structure and lasting sweetness.

• Passionfruit & Red Plum

• Wild Strawberry

• Floral Jasmine & Cocoa Nib

The Cup Profile

By applying an intricate multi-stage anaerobic thermal process to classic Caturra, Nestor and Adrian step away from traditional Colombian flavor profiles—delivering exceptional cup clarity, striking aromatics, and memorable complexity.

YOUR ORDER WILL BE ROASTED FRESH ON THE MONDAY FOLLOWING YOUR ORDER! COFFEES ARE SHIPPED ASAP AFTER ROASTING TO ENSURE YOU RECEIVE THE FRESHEST POSSIBLE ROAST.