El Diviso [Typica Mejorado Advanced Natural] Colombia

Nestor Lasso – Typica Mejorado Advanced Natural
Origin: Huila, Colombia
Producer: Nestor Lasso
Farm: El Diviso
Process: Advanced Natural
Varietal: Typica Mejorado
Altitude: 1,750 masl

This Typica Mejorado by Nestor Lasso comes from El Diviso, a farm that means a great deal to me and one I return to with particular attention because of the clarity, ambition, and personality I consistently find in its coffees.

At origin, only fully ripe cherries are hand-picked, then disinfected, floated, and manually sorted to select only the best fruit. The coffee then undergoes a carefully controlled sequence of fermentation stages designed to build sweetness, structure, and aromatic complexity without sacrificing precision in the cup.

It begins with an oxidation phase of 36 to 48 hours at around 25°C, followed by an anaerobic fermentation of 24 to 36 hours at 16 to 20°C in sealed bags or tanks. During this stage, cherry lixiviates are collected and reintroduced to deepen and refine the profile. The lot then continues with a submerged fermentation with lixiviate recirculation for 36 hours at 17 to 23°C, before being finished with a thermal shock at 65 to 70°C to preserve its most expressive qualities.

In the cup, this translates into a vivid and layered profile, with notes of plum, wild blackberry, white sugar, sweet lulo, and watermelon. There is intensity and character here, but also an elegance and cleanliness that keep the coffee focused and composed from beginning to end.

What made this coffee stand out to me was exactly that balance. It is expressive and distinctive, but never excessive. It has complexity, but also clarity. That combination is what I find so compelling in the coffees from El Diviso, and what made me want to approach this roast with a very light hand.

My goal was simply to preserve what I had found from the beginning: sweetness, articulate fruit, and a profile that feels dynamic, transparent, and completely alive.