Origin: Colombia
Region: Bruselas, Huila
Altitude: 1700 MASL
Producer: Nestor & Adrian Lasso
Variety: Sidra
Process: Thermal Shock Anaerobic Washed

Tasting notes: Light and sweet with jelly like notes of florals and candy.

High in the mountains of Bruselas, Huila, where cool air slows maturation and intensifies complexity, El Diviso continues to redefine what Colombian coffee can be. This Sidra lot is a reflection of precision, patience, and an evolving understanding of fermentation Sidra, a rare and expressive varietal, thrives in this environment, developing a profile that is both structured and vibrant. At El Diviso, the goal is not to overpower the coffee through processing, but to amplify what is already there. Every step is intentional, controlled, and repeatable.
The result is a washed coffee with clarity and lift, yet layered with delicate florals, citrus brightness, and a refined sweetness that lingers long after the cup. This is not just a washed coffee, it is a precision fermentation washed process, designed to unlock the full potential of Sidra.

EL DIVISO – 5 STEP PROCESS (SIDRA WASHED)
1. Selective Harvesting
Only perfectly ripe cherries are handpicked, ensuring optimal sugar content and uniformity before processing begins.
2. Thermal Shock Preparation (50°C)
Cherries are exposed to controlled warm water to open the pores of the fruit. This step prepares the coffee for a more consistent and efficient fermentation.
3. Anaerobic Fermentation
Whole cherries are placed in sealed tanks, where oxygen is limited. This controlled environment enhances aromatic complexity while maintaining structure and cleanliness.
4. Depulping & Washing
After fermentation, the cherries are depulped and gently washed, removing mucilage while preserving the integrity of the cup profile.
5. Controlled Drying
Coffee is slowly dried on raised beds under carefully monitored conditions to stabilise the profile and lock in flavour clarity.