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Description
Colombia El DivisoWhat We Taste: peaches + fruit leather + jasmine + smooth Producers Colombias new generation of coffee producers are here and theyre not afraid to shake things up! Brothers Nestor (27) and Adrian (26) Lasso are a prime example of this new generations innovation, eagerness to take risks, and unwavering pursuit of creating thoughtful and exciting new flavor profiles. These brothers have taken over their family farm, Finca El Diviso, and are making big
What We Taste: peaches + fruit leather + jasmine + smooth
Producers
Colombia’s new generation of coffee producers are here and they’re not afraid to shake things up! Brothers Nestor (27) and Adrian (26) Lasso are a prime example of this new generation’s innovation, eagerness to take risks, and unwavering pursuit of creating thoughtful and exciting new flavor profiles. These brothers have taken over their family farm, Finca El Diviso, and are making big changes. Nestor and Adrian realized specialty coffee was the answer to getting the recognition Colombian coffee deserves, while creating better opportunities for those within the industry. They decided the way to achieve this was to break away from tradition. After graduating high school, rather than moving to the city, Nestor chose a career on the family farm with two adamant rules:
- He would never compromise on the coffee’s quality.
- He would forge a radical new path instead of adhering to the “accepted” traditional ways.
With Nestor at the helm, Finca El Diviso’s coffees have become globally acclaimed and received a cult following among coffee connoisseurs and competitors in the coffee industry’s competition circuit.
Process
This is a double anaerobic mossto washed process coffee, which begs the question… “huh?” Well buckle up, we’ve got magic (science) to uncover behind this sweet + fruity coffee! The cherries are first harvested with 70% ripe and 30% just underripe. From there, they’re put into oxidation tanks for 48 hours. Next, the cherries are put into sealed fermentation barrels for 20 hours. After this, the accumulated juice from the coffee cherries in the fermentation barrel (aka mossto) is collected, and the cherries are transferred to oxidation tanks for 28 hours. Then the cherries go back into the fermentation barrels with the mossto added, and left to sit for 18 hours. Following this second fermentation, the cherries are depulped and the beans are placed back into tanks with hot water and mossto for another 18 hours. After this final soak, the beans are moved to canopy covered solar drying beds for 18-24 days where they’re routinely raked and rotated to ensure even drying, completing the final step of the process.
Roasting
The roast profile for this coffee was specifically designed to let the naturally occurring flavors from the mossto shine! In our testing, we found this coffee to be juicy and vibrant, yet well balanced and sweet, with notes of peaches, jasmine, and fruit leather.
Producer: Nestor and Adrian Lasso
Region: Colombia
Process: Double Anaerobic Mossto Washed
Varietal: Caturra
Elevation: 1820 MASL
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