Colombia - El Diviso - Nestor Lasso - Bourbon Aji - Washed Anaerobic Thermal Shock

Packaging Vacuum box 24kg

🏞️ Region and terroir

Finca El Diviso is located in the southern Colombian region of Huila, in the Pitalito area – one of the best-known and most recognized microregions for selected Arabica.

This region is made up of steep Andean slopes, valleys and microclimates shaped by the Magdalena River. The altitude of 1,750–1,800 m above sea level creates ideal conditions:
cool nights and mild days, frequent fogs that slow down ripening, rich volcanic soils, full of minerals, natural shade from native trees that protect the fruit from excessive sunlight. The result is a very slow ripening of the cherries, thanks to which the berries acquire a higher density, a more pronounced sweetness and more layers of flavors. The farm is surrounded by forests, natural streams and a diversified ecosystem that helps maintain a balance between cultivation and the surrounding nature. The Pitalita terroir is characterized by a pure fruit profile, bright acidity and smooth structure, which perfectly supports the varieties such as Sidra, Bourbon, Pink Bourbon or Geisha that the Lasso family grows.

👨🌾 The farmer and his story

Nestor Lasso is part of a new generation of Colombian producers who see coffee not just as a source of livelihood, but as a craft, a science, and an art. He and his brother Adrian Lasso took over the farm from their parents at a very young age — and decided to change its direction. While the family had previously sold coffee as a commodity bean, Nestor and Adrian wanted more.

Their story is based on three pillars:
1) Desire for quality
They began researching fermentation, microbiology, gene lines of varieties, and the flavor profiles of different processes.
2) Courage to experiment
Both brothers invested everything in microlot processing:
installed fermentation tanks,
started working with controlled anaerobic fermentation,
tested extended fermentations, carbonic maceration and natural oxidative processes,
They brought new cultivars to the farm, such as Bourbon Sidra and Geisha, which have high flavor potential but are difficult to grow.

3) Changing the community mindset
El Diviso has become a role model for young farmers in the area — Nestor and Adrian now train other producers on how to work with fermentation processes, how to separate microlots, and how to add value to each harvest. Thanks to them, Pitalito has become one of the centers of innovation in Colombia.

🌿 More about Finca El Diviso farm
The farm has around 15 hectares of coffee trees, planted on terraced slopes that are difficult to access but ideal for growing coffee.

Key features of the farm:
Shade planting from native tree species protects the soil and promotes biodiversity, clean mountain springs supply the farm with water for washed processing, natural ventilation thanks to Andean airflow helps the grains dry evenly, soils rich in organic matter support healthy growth of root systems, the farm is divided into microparcels according to variety, height and orientation to the sun.

Nestor grows varieties such as:
Cider (Bourbon × Typica)
Pink Bourbon
Geisha
Caturron
Bourbon
Each variety has its own microclimate and special care regimen.

⚙️ Processing and key processes
El Diviso is known not only for its terroir, but above all for the fermentation art of the Lasso brothers.

Washed processing (Washed)
manual selective harvest, only fully ripe cherries
peeling
controlled fermentation (24–60 h depending on the variety)
washing with clean spring water
drying on African beds for up to 20 days
The washed lots are clean, elegant and very delicate.

Experimental processes (El Diviso specialty)
Nestor is known for his advanced techniques:
oxidized anaerobic natural
double fermentation natural
extended fermentation honey
carbonic maceration
These processes produce extremely aromatic, intensely fruity and layered coffees that regularly end up as "competition grade".

The Bourbon Aji variety was selected for this lot and its processing was as follows.

The harvest is carried out exclusively by hand, with an emphasis on picking fully ripe coffee cherries. Immediately after harvest, the cherries are disinfected and then floated in water, which allows for the removal of impurities, defective fruits and less dense cherries. The result is a careful selection of only the highest quality, fully ripe fruits.

In the next step, the whole cherries are left to oxidize for 36 hours. This phase promotes the development of aromatic precursors and prepares the coffee for controlled fermentation.
Oxidation is followed by pulping, in which the pulp is removed and the coffee is prepared for the fermentation process.

Fermentation takes place in two consecutive stages. First, the coffee is subjected to anaerobic fermentation for 60 hours, during which the flavor profile and complexity of the coffee are significantly formed. This is followed by submerged fermentation for 12 hours, using must from previous fermentations, which brings greater depth and consistency to the flavor expression.

The final step of fermentation is thermal shock, where the coffee is washed with hot water at a temperature of approximately 65–70 °C. This process stops the fermentation activity and stabilizes the resulting flavor profile.

Drying takes place in stainless steel dehumidification dryers, which allow precise control of moisture loss and maintain high grain quality. The maximum drying temperature does not exceed 38 °C and the process continues until the target moisture content of 10–11% is reached.
After drying, the coffee is stored in protective GrainPro bags, which protect the green bean from moisture, oxygen and unwanted aromas during storage and transport.
Bourbon Aji variety.

Bourbon Aji variety
Bourbon Aji is a rare and aromatically distinct variant of the traditional Bourbon variety. It is characterized by smaller, elongated grains and a high sugar content, which predisposes it to experimental and controlled fermentation methods. In the cup, Bourbon Aji offers a pronounced sweetness, juicy acidity and rich aromatic complexity. Typically, the taste reveals notes of tropical fruit, spice, citrus peel and flowers, often with a slightly spicy or herbal aftertaste that is characteristic of this variety. Thanks to its sensory intensity and ability to respond well to anaerobic and controlled fermentations, Bourbon Aji is a sought-after variety, especially among specialty farms and progressive roasters.

Flavor profile : Orange blossom, elderberry, lemongrass, caramel, ginger, honey, green tea

Country of origin : Colombia

Region : Huila, Pitalito

Farm : El Diviso

Farmer : Nestor Lasso

Altitude : 1750-1800 m above sea level

Variety : Bourbon Aji

Processing : Washed Anaerobic Thermal Shock

Cupping Score : 87.5

Crop: Mitaca Crop 2025/2026