El Diviso

Description

Nestor Lasso - Advanced Anaerobic Natural Typica Mejorado

An exceptional Colombian lot from world-leading producer Néstor Lasso, offering a vibrant, confectionery-like sweetness and layered tropical acidity.

Flavour Profile

Best As: Filter Coffee and Black/Milk espresso-based drinks

Flavour Profile: Purple Fruit Pastilles | Grilled Pineapple | Yuzu Marmalade | Eucalyptus | Chewy Body

Origin & Producer Details

Producer: Nestor Lasso

Farm: El Diviso

Origin: Colombia

Region: Pitalito, Huila

Variety: Typica Mejorado

Process: Advanced Double-Anaerobic Natural

Want to know more about coffee from Colombia? Read our Colombia origin guide.

Suitability & Recommended Rest

Suitable for: Espresso & filter brew methods

Recommended rest: For the best tasting results, we recommend brewing this particular coffee 20–40 days off roast. Read our full guide to resting coffee.

Bought more than you can drink at its peak? Our guide to freezing coffee shows how to keep it tasting this good for months.

About Finca El Diviso

Finca El Diviso is a family-run coffee farm located in Normandía, near Bruselas in the Pitalito municipality of southern Huila. The farm was established almost 30 years ago by José Uribe and Marta Cecilia, beginning with a small parcel of land that the family gradually expanded over time.

Their sons, Jonathan, Adrián and Néstor Lasso, grew up surrounded by coffee production, helping their parents to pick, wash and move coffee after returning home from school. Today, El Diviso extends across approximately 21 hectares and remains a collaborative family project.

Néstor is closely associated with the farm’s fermentation research and processing experiments. Adrián works in quality control, roasting and analysing the coffees after processing, while Jonathan works across the wider farm and business. Their parents and a larger team remain involved in picking, processing, drying, milling and preparing the coffees for export.

Developing Speciality Coffee at El Diviso

For much of its history, El Diviso operated as a conventional Colombian coffee farm, growing varieties commonly found throughout the Pitalito region. Around ten years ago, Néstor began encouraging the family to explore speciality coffee production through different varieties and more carefully controlled processing methods.

The transition required the family to develop a deeper understanding of how these varieties responded to the farm’s conditions. Differences in disease resistance, nutrition and agronomy meant that they could not always be cultivated in the same way as the coffees the family had previously grown.

Processing presented another significant learning curve. The family initially experimented through trial and error, sometimes producing exceptional results that proved difficult to reproduce. This encouraged them to begin recording, measuring and standardising each stage of fermentation more carefully.

Over the following years, they refined their approach by monitoring fermentation time, oxygen exposure, temperature and drying conditions. The coffees were then roasted and cupped at the farm, allowing the family to understand how each processing decision affected the final flavour.

Their work with a naturally processed Sidra became an important point in the development of El Diviso. In 2022, a Sidra produced at the farm was used by Anthony Douglas to win the World Barista Championship, bringing international attention to the quality and processing work taking place there.

El Diviso Today

El Diviso now grows a broad selection of coffee varieties and uses a range of carefully developed processing protocols. What began as experimentation has grown into a more controlled system built around repeatability, measurement and sensory evaluation.

The family also works closely with other producers in the region, including Jhoan Vergara of Finca Las Flores, to exchange knowledge and develop processing methods. El Diviso opens its facilities to young people and neighbouring producers, while also processing and drying coffees for other farming families around Bruselas.

This combination of experimentation, collaboration and careful quality control has helped establish El Diviso as one of the most internationally recognised farms in contemporary Colombian speciality coffee.

The Typica Mejorado Coffee Variety

Despite its name, Typica Mejorado is not generally considered to be a conventional selection of Typica. It is commonly thought to have genetic links to Ethiopian landrace coffees and Bourbon, although its precise ancestry and the circumstances surrounding its development remain uncertain.

The variety has become increasingly valued for its aromatic intensity, fruit complexity and elegant cup structure. At El Diviso, these characteristics are developed further through extended fermentation and slow natural drying.

How Was This Coffee Processed?

Only fully ripe Typica Mejorado cherries are selectively harvested for this lot. Careful cherry selection provides the sweetness and uniformity required for the farm’s extended fermentation process.

After harvesting, the whole cherries undergo approximately 24 hours of controlled oxidation. This initial stage begins the development of the coffee’s aromatic and fruit characteristics before the cherries are transferred into sealed tanks.

The coffee then undergoes 48 hours of anaerobic fermentation without exposure to oxygen. Following this stage, the cherries are moved into fermentation bags for a further 48 hours of secondary anaerobic fermentation.

During processing, gentle thermal conditioning is used to manage temperature, stabilise microbial activity and preserve the aromatic compounds developed throughout fermentation.

Once fermentation is complete, the coffee is slowly sun-dried on raised beds for approximately 15 to 20 days. The cherries are turned regularly to promote even drying and reduce the risk of unwanted fermentation or moisture instability.

After drying, the coffee is rested and stabilised until it reaches a moisture content of approximately 10% to 11%. It is then prepared for milling and export.

How to Brew This Coffee

Dial In With Accuracy

Because this coffee is very fruit-forward, accurately measuring your dose and yield will help you hit the sweet spot. We strongly recommend using a reliable scale — see our guide to the best coffee scales and our bench favourite, the Felicita Parallel.

Brewing Tips

Rest window: Follow the recommended 20–40 days off roast for the best clarity and balance.

Filter brewing: Start with a 1:16–1:17 ratio and a medium-fine grind, adjusting to balance the coffee’s floral notes and citrus intensity. Grind quality makes a big difference with filter, so here’s our pick of the best filter coffee grinders for home.

Espresso: Start with a longer ratio, such as 1:2.2–1:2.4, to showcase the coffee’s floral aromatics, citrus character and sweetness.

Starting recipe: Orea V4, 15.5g coffee, 250g water, target brew time of approximately 2:20.

Try More Recipes

To try recipes from world-class coffee brewers, explore our guide to the best filter coffee recipes of 2026.

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Text from Harmony Coffee's listing.