Image 1 of 1
Farm
El Diviso is a family-owned coffee estate located in the celebrated specialty coffee region of Huila, Colombia. Under the stewardship of Néstor Lasso and his dedicated team, the farm has evolved from traditional coffee cultivation into a progressive microlot-focused operation. This transformation reflects a deep commitment to quality, innovation, and expression of terroir. Situated at high altitude and rooted in rich volcanic soils, El Diviso benefits from a stable microclimate that promotes slow, even cherry maturation. These environmental conditions allow sugars and organic acids to develop gradually, resulting in coffees with greater depth, structure, and complexity. At the heart of El Diviso’s philosophy is varietal precision and meticulous processing. Ripe cherries are hand-selected, fermentation protocols are continuously refined, and drying curves are carefully controlled. Each step is designed to showcase the distinct characteristics of both variety and origin, ensuring consistency while allowing each microlot to express its unique identity.
PROCESS
Bourbon Sidra is a rare hybrid derived from Bourbon and Typica lineages, combining Bourbon’s sweetness and rounded body with Typica’s elegance and vibrant acidity. At El Diviso, Bourbon Sidra is treated as a flagship variety. Planted at higher elevations and grown under shade from native and fruit trees, the plants mature slowly, concentrating sugars and enhancing aromatic complexity. This cultivar is prized for its expressive floral notes, layered fruit character, and subtle spice nuances.
The washed process used for Bourbon Sidra at El Diviso is designed to emphasize clarity, balance, and varietal purity. Fully ripe cherries are selectively harvested, floated, and hand-sorted to ensure uniformity. After depulping, the coffee undergoes a controlled fermentation typically around 24 hours before being thoroughly washed to halt microbial activity. Drying then takes place on patios or raised beds under close supervision until the beans reach an optimal moisture content of 10–11%, preserving aromatic integrity and cup elegance.
