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.