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27 years ago, Jose Uribe Lasso embarked on the adventure around the El Diviso farm. Together with his family, he transformed El Diviso from a simple farm into a successful family business. The farm is located at an altitude of 1,780 – 1,900 meters in the Colombian Massif in Huila, Colombia. The whole Lasso-family is dedicated to experimenting with different processes, thus achieves unique flavor blends. The farm carries great diversity of varieties and is currently home to different Bourbons like Ají, Rosado, and Sidra, or Geishas, among many others. This coffee has been grown by the 26-year-old son of Jose Uribe, Nestor Lasso, whose coffees are already recognized worldwide.  


Country Colombia

Region PitalitoHuila

Producer Nestor Lasso

Coffee farm Finca El Diviso


Coffee type Arabica

Crop 2024

Harvest time May - June

Harvest method Picking

Altitude 1550 - 1800masl

Variety Bourbon Sidra 

Processing Washed

Soil type Loamy soil

Irrigation Natural rainfall

Ref. No. P11258


Cherry candy l Floral - rose l Raspberry jam l Syrup l Watermelon


Cherries at the optimal ripeness point are picked from the healthiest trees with the best foliage. Harvest is done in rain-free days to ensure high sugar content and minimal water presence. The cherries are disinfected with alcohol, floaters are removed, and we classify the best cherries.

Fermentation Process:

At room temperature for 30 hours in open plastic drums for 20 hours at 30°C Anaerobic fermentation in closed plastic drums for 24 hours, at temperatures between 16-18 °C. oxidation continues for 30 hours in tanks, aiming for the coffee to reach a temperature of 40°C

Then, cherries are placed inside the BioMaster tank, allowing us to control the second anaerobic fermentation stage for 12 hours at a 20°C controlled and sustained temperature. The final stage is submerging the cherries in hot water at 32°C for 36 hours, adding mosto from the same Ombligon variety. This process is what explodes the fruitiness in the profile.


Finally, a quenching treatment is done with Hot (60°C) water for 5 minutes and then Cold (14°C)

water for 30 minutes to halter fermention and kill microorganisms. Quenching is a specific method of rapidly cooling down coffee cherries. It is a critical step in various coffee processing methods.

Pristine precision drying:

Coffee is dried in a hermetically sealed stainless steel dehumidifier until it reaches 20%. It follows

a rest period for 12 hours and then continues 16 hours until it reaches 11%. Pristine Precision Drying is used to describe this system that maintains the coffee’s pristine quality during the drying stage.

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