EL DIVISO / BOURBON AJI

Five years ago, Néstor and Adrián Lasso transformed their family farm into a hub of innovation, joining forces with Jhoan Vergara to create El Diviso near Pitalito, Huila. In partnership with Cata Export, they developed cutting-edge fermentation protocols that have taken Colombian coffee to new heights—earning 1st place at the Brewers Cup in Ireland and recognition across Europe.
Raised in Normandía, Huila, Néstor Lasso embodies a new generation of Colombian coffee growers driven by passion, precision, and purpose. With the support of Cata Export and training from SENA, he mastered processing, cupping, and market strategy, proving that true excellence begins with passion. The alliance between Cata Export and El Diviso stands as a model of collaboration that empowers young producers and redefines how Colombian coffee is valued worldwide.

○ Step 1 — Selective Hand Harvesting
○ Only fully ripe Bourbon Ají cherries are handpicked to ensure maximum sweetness, uniformity, and optimal fermentation potential.
○ Step 2 — Initial Oxidation (24 hours)
○ The whole cherries rest in open-air tanks for 24 hours of controlled oxidation, activating native microorganisms and building the first layer of fruity aromatics.
○ Step 3 — First Anaerobic Fermentation (48 hours)
○ Cherries are placed into sealed tanks for 48 hours of anaerobic
fermentation, allowing the development of deep strawberry, berry, and tropical esters.
○ Step 4 — Secondary Anaerobic Fermentation (Bag Fermentation 48 hours)

○ The cherries are transferred to sealed fermentation bags for an additional 48 hours, creating a high-CO2 environment that intensifies sweetness and berry complexity.
○ Step 5 — Thermal Conditioning (Thermal Shock Application)
○ A controlled thermal shock is applied to stabilize fermentation activity and preserve aromatic compounds responsible for berry, cocoa, and sweet aromatics.
○ Step 6 — Slow Sun Drying (15–20 days)
○ The cherries are dried on raised beds under solar marquesinas.
They are turned regularly to ensure uniform dehydration and avoid
over-fermentation.
This slow drying stage concentrates sugars and enhances the
cocoa–berry profile.
○ Step 7 — Resting & Stabilization (20–30 days)
○ Once the ideal moisture content is reached (10–11%), the dried cherries are stored in controlled conditions, allowing flavors to integrate and the cup profile to stabilize before milling.

Customers who purchase whole bean coffee should be aware that the product is non-refundable. It is also important for customers to cancel their purchase before the product is shipped if they wish to do so. Once the coffee has been shipped, cancellation is no longer possible. This policy is designed to ensure that customers receive the freshest coffee possible and that the company can continue to meet the high standards of quality that their customers expect.

We use Swiss Post and delivery usually takes 1 to 3 working days. However, delivery times vary depending on the destination and chosen delivery method, so we cannot guarantee a specific delivery date. Once the payment is completed, we will schedule your order for the next roasting day. After roasting, we will ship your coffee.