Description
The producer
Located in Pitalito, southern Huila, El Diviso has become a reference for innovation in Colombian specialty coffee. Under the leadership of Néstor Lasso, the farm has embraced experimental protocols, rare varietals, and alternative processing methods to push the boundaries of quality.
Driven by a vision to showcase the full potential of Colombian coffee—including decaffeinated offerings—El Diviso works in close collaboration with technical partners and Cata Export. This alliance allows for consistent process control, knowledge transfer, and the development of coffees that meet the highest international standards while maintaining a strong sense of origin identity.
Processing
Step 1 — Cherry Selection & Cleaning
Ripe Ombligon cherries are manually selected. They undergo disinfection and flotation in water to remove impurities and low-density beans, ensuring uniform fermentation potential.
Step 2 — Controlled Fermentation
● 40 hours of controlled oxidation in plastic tanks
● 40 hours of anaerobic fermentation in bags or tanks at 17–20 °C
● Coffee lixiviates are collected and reused to reinforce microbial consistency
● Submerged fermentation with lixiviate recirculation for 28 hours at 17–23 °C
● A thermal shock at 65–70 °C is applied to halt fermentation and stabilize flavor compounds
Step 3 — Controlled Drying Drying is carried out in stainless steel dehumidifiers, replicating precise drying curves.
● Conducted in a dark, hermetic environment to protect terpenes and aromatic compounds
● Maximum temperature: 37 °C
● Final moisture content: 10–11%
Step 4 — Storage & Decaffeination Once stabilized, the coffee is stored in traditional sacks with GrainPro liners. It is then decaffeinated at Descafecol, Colombia’s leading decaffeination facility, using a process designed to preserve the coffee’s sensory integrity and structural balance.
