Five years ago, Néstor and Adrián Lasso transformed their family farm into a hub of innovation, joining forces with Jhoan Vergara to create El Diviso near Pitalito, Huila. In partnership with Cata Export, they developed cutting-edge fermentation protocols that have taken Colombian coffee to new heights -earning 1st place at the Brewers Cup in Ireland and recognition across Europe.
Raised in Normandía, Huila, Néstor Lasso embodies a new generation of Colombian coffee growers driven by passion, precision, and purpose. With the support of Cata Export and training from SENA, he mastered processing, cupping, and market strategy, proving that true excellence begins with passion.
The alliance between Cata Export and El Diviso stands as a model of collaboration that empowers young producers and redefines how Colombian coffee is valued worldwide.
Process:
1. Selective hand harvesting, ensuring only the ripest cherries are picked.
2. Initial 24 Hour Aerobic oxidisation, kickstarting the fermentation of the natural microorganisms present in the cherries, building the first layer of fruity aromatics.
3. 48 Hour Anaerobic fermentation, in sealed tanks.
4. A secondary 48 Hour Anaerobic fermentation, this time, in sealed bags, intensifying the sweetness.
5. Thermal shock, stabilising the fermentation, using hot water to open the pores, and then shocking with cold water, to seal all the fermentation developed during the processing.
6. Sun Dried for 15-20 Days on raised beds, turned daily to ensure even dehydration and fermentation.
7. 20-30 days of resting and stabilisation to the ideal moisture content between 10-11%.
