El Diviso Adrian & Nestor Lasso Anaerobic

The process

This fermentation takes place in an anaerobic environment, sealed in cans for 80 hours at 16-18 degrees Celsius before cherries are moved to a large tank for 25 hours of oxidation. The coffee is then pulped and oxidized in mucilage (fruit flesh) for 12 hours. Following this stage, the cherries undergo submerged fermentation at 40 degrees celsius for another for 36 hours. It is stirred occasionally to keep the mixture homogenous.

After submerging the cherries and removing the mucilage, the coffee is moved to parabolic dryers for 18-24 days until 11% moisture is reached. During this phase the temperature is kept controlled and consistent, preventing yeast stress and off-flavors.

World Famous Lots

Finca Diviso is a world renowned, family-owned coffee farm in Huila, Colombia, led by the Lasso family (Jose and his sons Nestor, Adrian, and Jonathan). They are known for producing high-quality specialty coffee, particularly innovating with rare varieties like Sidra, Gesha, and Ombligon using advanced, high-standard processing techniques. Their innovations and skills in coffee processing have sent their coffees to win multiple national and world championships.

A note from the family:

“We are the third generation that has been growing coffee. Our grandfather, José Uribe, was the founder of the farm El Diviso. With the work of all the family and constant savings we were able to build the infrastructure to process differentiated coffees; searching for better quality, both in coffee and our lives. After a long trial and error period we managed to standardize different processes, getting a better income in order to plant new varieties that allowed us to have better quality.

One of our dreams is to produce specialty coffee that reaches all the world.”

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