Description
Country
Colombia
Region
Pitalito, Huila
Producer
Nestor Lasso
Arabica variety
Chiroso
Altitude
1800-1850 masl
Process
washed
Tasting notes
thyme – camomille – bergamot
Suggested for
filter
This coffee comes from 24-year-old producer Nestor Lasso and the El Diviso farm. The farm covers an 18ha area comprised of 15ha of coffee and 2ha of forest. The farm has a great diversity of varietals, currently home to caturra, colombia, castillo, tabi, pink bourbon, red bourbon, yellow bourbon, bourbon ají, caturra chiroso, geisha, sidra, java and pacamara. Nestor uses fully-washed, semi-washed and natural methods and uses parabolic dryers and raised African beds and some mechanical drying. 80,000 coffee trees grow here at a range of 1700 to 1850masl.
Producer Nestor says, “We are the third generation that has been growing coffee. Our grandfather, José Uribe, was the founder of the farm El Diviso. With the work of all the family and constant savings we were able to build the infrastructure to process differentiated coffees; searching for better quality, both in coffee and our lives. After a long trial and error period we managed to standardise different processes, getting a better income in order to plant new varieties that allowed us to have better quality. One of our dreams is to produce specialty coffee that reaches all the world.”
The farm uses a floating process in order to select the best, fully ripe cherries. These then undergo anaerobic fermentation in closed cans. The cherries are moved to a big tank for an oxidation process, where the leachates are collected so they can be used later on. Then the coffee is pulped for a 20 hour oxidation with mucilage in parchment. Submerged fermentation then occurs, where the leachates collected previously are added back to the coffee. To finish the fermentation phase the coffee is washed with hot water. Then the coffee is moved to parabolic dryers for 18–24 days until 11% moisture is reached.
