A tropical, citric, competition-winning cup from one of Colombia’s most promising young producers. Producer and Process Info Farm: El Diviso Producer: Nestor Lasso Region: Pitalito, Huila Altitude: 1800 masl Variety: AJI B Process: Washed with double anaerobic fermentation and thermal shock Shade: Native and fruit trees   This lot starts with ripe cherry hand selection and density sorting. The cherries are then fermented anaerobically for 24–32 hours at 16–17°C, pulped, and left to oxidize for 6 hours—during which the juice (must) is collected. This must is reintroduced for a second anaerobic fermentation of 28–32 hours, before the beans are washed using thermal shock (hot then cold water) and dried slowly in marquesinas for 16–25 days. Taste Description Tropical fruit aroma, melon, guava, citric acidity, long finish of Austrian orange Riesling Backstory At just 22 and 24, brothers Nestor and Adrian Lasso are leading the new generation of Colombian coffee producers. Teaming up with Jhoan Vergara, they created El Diviso, merging family farms and pushing quality through experimental fermentation. With guidance from Cata Export, their coffees have placed in barista comps across Europe—1st in Ireland, 3rd in Austria. Nestor’s Words “I always loved the farm, but I didn’t see a future in coffee until I discovered the potential in specialty. Learning to cup, studying at SENA, and working with Cat and Pierre changed everything. Now I want to inspire other young producers by showing what’s possible when you care about every detail.” Available Sizes 100g box only – roasted for competition-style filter brewing.