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COLOMBIA EL DIVISO HALA TRIA

COLOMBIA EL DIVISO HALA TRIA

Amount
Regular price RM55.00
Regular price Sale price RM55.00
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Abstract

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Recipe

Top Notes
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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.

The Producer

This exceptional coffee is produced by 24-year-old Nestor Lasso at El Diviso farm, located at an elevation of 1,700 to 1,850 meters. Spanning 18 hectares, the farm is home to 15 hectares of coffee plantations and 2 hectares of forest. Nestor’s farm boasts an impressive selection of coffee cultivars, including Caturra, Colombia, Castillo, Tabi, Pink Bourbon, Red Bourbon, Yellow Bourbon, Bourbon Ají, Caturra Chiroso, Geisha, Sidra, Java, and Pacamara. Nestor employs a variety of processing methods, such as fully washed, semi-washed, and natural, utilizing parabolic dryers, raised African beds, and mechanical dryers for optimal results.

A third-generation coffee grower, Nestor reflects on the farm's origins: "Our grandfather, José Uribe, founded El Diviso. Through family teamwork and careful savings, we developed the infrastructure to process specialty coffees, continually striving to improve both our coffee and our lives. Years of experimentation allowed us to refine our processes, boosting our income and enabling the planting of new, higher-quality varieties. One of our dreams is to share our specialty coffee with the world." With 80,000 trees, the farm is a testament to the Lasso family’s dedication and passion for producing high-quality, sustainable coffee.

    • Cupping Score pts

      Fragrance


      Aroma


      Flavour


      Aftertaste


      Acid
      medium high | citrus acidity,complex, floral

      Body
      medium | smooth,slick

      Balance


      Overall

    • Roasting Schedule

      Roasting on every day from Monday to Thursday
      Cut-off order 3:00 p.m. a day before processing begins.

      Retail and Wholesale Delivery
      Retail order on the next working day

      Delivery will be made on the next processing working day once your order is roasted or ready.
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