Our newest offering is crafted by the illustrious Nestor Lasso, celebrated globally for his exceptional competition-grade coffees. This remarkably intricate coffee can be savoured as either a filter brew or an espresso, each method highlighting unique flavours. When brewed as a filter, anticipate the delightful taste of candied peach accompanied by subtle floral notes. As an espresso, look forward to a tropical, creamy papaya profile with a lingering butterscotch sweetness.

As third-generation coffee farmers, Nestor and his brother Adrian have always valued quality over quantity, turning coffee farming into a viable and esteemed profession. Nestor's deep passion for coffee, along with the hope for a brighter future, inspired him to revolutionise the family enterprise. At 25, Nestor Lasso, together with his brother, assumed control of their ancestral farm five years ago. They redirected their efforts towards producing micro-lots and refining post-harvest techniques. They are also active members of a youthful movement in coffee-growing nations, which focuses on excellence and environmental responsibility. Their dedication and creativity have borne fruit, as their coffee now enjoys global recognition and is even used in competitions.

Nestor gained substantial theoretical knowledge from a government-funded programme, learning the intricacies of cultivating and processing speciality coffees. Nonetheless, he frequently points out that the most profound learning occurs directly in the field.

Finca El Diviso is a collaboration project born from two neighbours, both coffee producers, they wanted to cultivate and process even higher scoring coffee.

El Diviso Farm belongs to Nestor Lasso and Jhoan Vergara, from Las Flores Farm, it lies in Pitalito at about 1800 m.a.s.l and has the ideal conditions growing specialty coffee beans.

This specific coffee went through a double anaerobic fermentation. Straight after picking, the cherries undergo a 20 hour anaerobic fermentation and then again in smaller batches for 16 hours. After depulping and washing, the coffee is submerged in water and leachate from previous harvests for 18 hours, before being mechanically dried.