A progressive, competition-level coffee driven by precision fermentation and youthful ambition. This lot reflects a new generation of Colombian producers—pushing boundaries while maintaining clarity and balance in the cup. Flavor Profile Highly expressive with layered fruit, structured sweetness, and a refined acidity. The profile leans toward clarity with an emphasis on fermentation-driven complexity and a clean, lingering finish. We taste strawberry cream, apricot and cherry. When cool it becomes rounder, and the acitity more pronounced and crisp. About the Producers El Diviso represents a new wave of Colombian coffee production. Brothers Nestor and Adrian Lasso took over their family farm five years ago and shifted their focus toward specialty coffee and experimental processing. Alongside Jhoan Vergara, they united their farms—El Diviso and Las Flores—near Pitalito to build a collaborative approach to quality. Working closely with CATA Export, the team has spent years refining fermentation techniques through trial, iteration, and deep sensory evaluation. Their coffees have since gained international recognition, including top placements in European competitions such as the Brewers Cup. Nestor’s path into specialty coffee reflects a broader shift in Colombia, where younger producers are choosing to stay, innovate, and build careers around quality-focused production. Process This lot undergoes a highly controlled, multi-stage fermentation designed to build both structure and aromatic complexity. Cherries are first selectively harvested at peak ripeness, then left to oxidize in whole cherry for 24 hours. This is followed by an extended 90-hour anaerobic fermentation in sealed plastic bags, intensifying fruit expression and developing depth. After fermentation, the coffee is manually de-pulped before undergoing an additional 24-hour fermentation phase, further refining clarity and sweetness. The parchment is then gently washed using minimal water to preserve the integrity of the fermentation profile. Drying takes place either under canopy or in the sun, depending on weather conditions, over 10–20 days until reaching a stable moisture content of approximately 11%. This careful drying phase ensures both consistency and longevity while locking in the coffee’s vibrant character.