COLOMBIA EL DIVISO HALA TRIA

It is a privilege to work with exceptional raw materials produced by talented young producers like Nestor Lasso. His El Diviso farm has set a new benchmark in specialty coffee, demonstrating that there are no limits to what can be achieved at the farm level. Nestor’s innovative approach has opened the eyes of industry professionals, encouraging them to look at coffee beyond the traditional seed-to-cup narrative. This latest coffee offering featuring their estate blend of Tabi and Java coffee varietal with progressive natural processing method.

This lot follows a deliberate, layered processing approach that reflects both precision and restraint. Only fully ripe cherries measuring 24 to 26 Brix were hand picked and carefully sorted before resting as whole fruit in open containers for a 30 hour oxidation. The cherries then entered a controlled anaerobic fermentation for 30 hours at 16 to 18 °C, allowing structure and acidity to develop slowly. Leachates were released and set aside as the cherries moved through a second 30 hour oxidation phase, before being reintroduced during a 22 hour submerged fermentation at 39 °C, gently stirred to maintain balance and consistency. Drying took place in parabolic solar dryers at approximately 36 °C over 22 to 30 days, bringing the coffee to a final moisture content of 10.5 percent and preserving the clarity of the cup.

Expect nothing less than outstanding from any El Diviso coffee. This exotic blended lot delivers bold, deeply fermented character with confidence. On filter, the cup bursts with black cherry, licorice, black pepper, red cherry, red plum, and passion fruit. As espresso, it shifts toward harmony, revealing raisin and grape notes layered with licorice and a clean chocolate finish. With milk, graham cracker sweetness emerges, lifted by a yogurt like creaminess and subtle grape tones. The combination of distinctive varietals and precise processing sets El Diviso apart, defining it as a producer far beyond the ordinary.