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Tastes like Sour Candy, Lemongrass, Raspberry
Origin
Colombia
Region
Huila
Altitude
1750 masl
Producer
Nestor Lasso
Variety
Sidra
Process
Hydro Honey
Nestor Lasso
Five years ago, Nestor Lasso and his brother Adrian took over their family farm near Pitalito, Huila, determined to push beyond traditional methods. Partnering with fellow young producer Jhoan Vergara, they combined their farms under the name El Diviso and set out to explore specialty coffee in earnest. Our paths crossed through Cata Export, whose founders Cat and Pierre began a close working relationship with the trio. Nestor experimented with fermentation protocols and processing techniques, fine-tuning every detail until the results consistently impressed on the international stage. Today, El Diviso is recognised not just for cup quality, but as an example of how collaboration can inspire a new generation of Colombian coffee farmers.
Hydra Honey
El Diviso sits at 1750 masl in southern Huila, where fertile volcanic soils, abundant rainfall and steady temperatures provide ideal conditions for slow cherry maturation. The farm’s Sidra variety is carefully cultivated and hand-harvested at peak ripeness. Processing is a meticulous Hydro Honey method, developed on site through years of refinement, involving selective anaerobic fermentations, thermal treatments and precision drying curves. These steps preserve sweetness, enhance aromatics and maintain consistency across harvests.
V60 recipe
Ratio : 15g coffee for 230g water (1:15,33)
Water : soft water (50-100ppm) at 92° C
Extraction time: 2:20 minutes
Espresso recipe
Ratio : 18g in for 60g out (1:3,33)
Water : soft water (100-150ppm) at 95° C
Extraction time: 30 seconds