About this Coffee

5 years ago, Nestor Lasso and his brother Adrian took over the family farm and branched out into specialty coffee and experimentation rather than growing coffee like their parents. Today, at 22 and 24, the two brothers have teamed up with Jhoan Vergara, also the child of a coffee farmer, to create El Diviso. El Diviso brings together the two-family farms, El Diviso (Nestor and Adrian Lasso) and Las Flores (Jhoan Vergara), close to the town of Pitalito, in the Huila region of Colombia. This partnership was great as these 3 young guys united their knowledge to improve quality.

Then, 3 years ago, Cat & Pierre, founders of CATA Export and the 3 producers started a journey of trial and error to define the fermentation processes and protocols at the farm, with the aim to linked these coffees directly to the UK market. This learning process has been time and money consuming but with an exciting outcome as today these coffees have been used in many barista competitions across Europe. Recently winning 1st place at Brewers Cup in Ireland and 3rd in Austria.

Today Cata Export and Finca El Diviso work as one team, the reason why Cat is not alone in this trip to the UK but with Nestor to finally meet all the roasteries who have been behind this process too. Nestor’s and Cat’s friendship is a good example of what Cata Export do, working directly from the farms is a very enriching process for them not only for the complexity of topics such as agronomy but also for the relationships Cata builds which ultimately translate into an economic benefit for Cata’s community, in this way many more young producers like Nestor have stayed in coffee and have had the chance to build a career.

Process:
● STEP 1 SELECTION OF CHERRIES HARVESTED RIPE GRAIN, OXIDATION 12 HOURS TEMPERATURE 25 °C
● STEP 2 ANAEROBIC FERMENTATION IN A BAG OR PLASTIC TANK FOR 50 HOURS AT A TEMPERATURE OF 18-16°C, WE TAKE THE COFFEE TO A TANK FOR OXIDATION FOR 60 HOURS, MAXIMUM TEMPERATURE 42°C
● STEP 3 WE TAKE CHERRY COFFEE TO BAGS OF 50 KLS FOR ANAEROBIC FERMENTATION FOR 30 HOURS, TEMPERATURE 16-20°C
● STEP 4 WE TAKE COFFEE TO TANKS SUBMERGING THEM IN WATER AT 45°C, RECIRCULATION OF LEACHATE FOR 70 HOURS
● STEP 5 DRYING IN A MARQUEE MAXIMUM TEMPERATURE 32°C, DRYING IS INTERRUPTED AT 18% HUMIDITY, IT IS TRANSFERRED TO BLACK PLASTIC BAGS IN A CELLAR WITHOUT LIGHT, IT IS LEFT TO REST FOR 60 HOURS AND THEN CONTINUE DRYING UNTIL OBTAINING 11% MOISTURE.