Five years ago, Nestor and Adrian Lasso took over their family farm, transitioning from traditional coffee cultivation to specialty coffee and modern cultivation and production methods. Now 22 and 24 years old, the two brothers partnered with Jhoan Vergara to form El Diviso, combining their family farms, El Diviso and Las Flores, located in Pitalito, Huila, Colombia. Three years ago, Cat & Pierre from CATA Export joined forces with this trio to refine fermentation protocols, aiming to connect their coffee directly to the UK market. This partnership has led to significant achievements, with their coffee being used in barista competitions, winning the Brewers Cup in Ireland and securing third place in Austria. The process begins with hand-selecting cherries, which undergo a 36-hour oxidation process at 25°C. They are then subjected to fermentation in sealed bags or containers for 24 hours at 16–18°C. The cherries are dried in dehumidifying machines at a maximum temperature of 45°C until they reach 18% moisture content. After resting in sealed bags for 60 hours, they are further dried to a final moisture content of 11%. Product images are shown for presentation purposes. We do our best to ensure that the information we give you is correct and complete, but please always consult the product packaging. The manufacturer may change the packaging without prior notice, so we cannot be held responsible for any differences (in terms of color, shape, appearance) between the image shown and that of the delivered product.