El Diviso was born 27 years ago as a result of the efforts of an enterprising man and woman, with clear objectives and virtuous results, their sons Adrián and Nestor Lasso, who proudly continued the legacy of the family business, acquiring through experience, the necessary knowledge for the  production of high quality coffees, thus reaching the most demanding palates of consumers of this product around the world. With the knowledge acquired during this time, they have dedicated themselves to the production of washed, natural and honey coffees, focusing on the standardization and replication that allows them to preserve the main characteristics of each fruit, rigorously analyzing external factors such as space and time so that, consequently, quality is preserved and/or surpassed by each variety. The approach has been on such a scale that the main farm, which has an area of 16 hectares, has not been sufficient to respond to the demand, which led them to expand the work space, currently counting on commercial allies such as other coffee producing farms and around 50 families that cover an area of approximately 200 hectares, these fruits are processed in their 3 micro-processing plants. Their work is carried out through the optimal selection of the darkest-coloured cherries with 24-26° Brix. The floaters are removed and the cherries are washed with 5% alcohol to remove impurities and unwanted bacteria. The process begins with 48h of oxidation, followed by a 12h resting period and then another 60h oxidation process. The bags are periodically opened to maintain a temperature of between 30-40°C. At the end of the 60h, the bags are left open to increase the temperature before washing. The cherries are then loaded into a plastic tank for a 24h anaerobic fermentation with leachate recirculation. Drying is done in two stages, the first is in the sun for 15 days and the final point is mechanical drying leading to a humidity of 11%.