EL DIVISO / NESTOR LASSO

5 years ago, Nestor Lasso and his brother Adrian took over the
family farm and branched out into specialty coffee and
experimentation rather than growing coffee like their parents.
Today, at 22 and 24, the two brothers have teamed up with
Jhoan Vergara, also the child of a coffee farmer, to create El
Diviso. El Diviso brings together the two-family farms, El Diviso
(Nestor and Adrian Lasso) and Las Flores (Jhoan Vergara),
close to the town of Pitalito, in the Huila region of Colombia.
This partnership was great as these 3 young guys united their
knowledge to improve quality.

● STEP 1. THE CHERRIES ARE PICKED AT OPTIMAL MATURITY
STAGE, WITH BRIX DEGREES RANGING BETWEEN 21 - 24
DEGREES.
● STEP 2. THE CHERRIES ARE PUT INTO OPEN PLASTIC TANKS
AND ARE LEFT OXIDISING FOR 48 HOURS. DURING THESE 48H,
THE COFFEE MUST (JUICE OR EXTRACT PRODUCED DURING
THE OXIDATION) IS CONSTANTLY BEING RECIRCULATED. THE
COFFEE MUST IS MONITORED AND ANALYSED TO MAKE SURE
THAT IT IS AT 19 BRIX DEGREES AND THAT THE PH DOESN’T
FALL UNDER 5.
● STEP 3. ALL THE CHERRIES ARE EMPTIED IN A TANK OF COLD
WATER AND THE ONES THAT STAY AFLOAT (UNRIPE, LOWER
DENSITY, BROCA INFECTED ETC…) ARE MANUALLY REMOVED.
● STEP 4. THE CHERRIES ARE THEN RINSED WITH WATER HEATED
AT 50° C (THERMAL SHOCK) TO LOOSEN THEIR MOLECULAR
STRUCTURE AND KICKSTART THE FERMENTATION PROCESS
BEFORE BEING TRANSFERRED INTO AIRTIGHT PLASTIC BINS TO
ANDSTART THEIR ANAEROBIC PROCESS.

BEFORE CLOSING THE LID OF THE TANK, BREWERS’ YEAST IS
SPRAYED ON THE CHERRIES AT A RATIO OF 1:5 (1 GR YEAST /
5KG CHERRIES) DILUTED IN 32°C WATER .

THE CHERRIES ARE LEFT FERMENTING FOR 38 HOURS WHILST
ENDEMIC MICROORGANISMS AND THE ADDED YEAST
MULTIPLY.
● STEP 5. THE CHERRIES ARE THEN MECHANICALLY DRIED FOR
APPROXIMATELY 12 HOURS TO DEHYDRATE AS FAST AS
POSSIBLE AND REACHED 18% MOISTURE CONTENT.
● STEP 6. THE CHERRIES ARE PLACED IN CLOSED PLASTIC BAGS
AND LEFT TO STABILISE FOR 2 DAYS IN A DARK ROOM.
● STEP7. THE CHERRIES ARE PLACED IN MARQUESINAS TO
FINISH THE DRYING PROCESS FOR APPROXIMATELY 15 DAYS
UNTIL REACHING 10.5-11.5% MOISTURE CONTENT.

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.

• Origami Air M / Origami Filter (recommended)
• 1:16.7 ratio
• 92° Temperature (65 - 85 total ppm recommended)
• 550 - 650 micron

For 15g :

1. First pour 50g till 10 seconds (quick gentle spin)
2. 35.seconds 2nd pour till 100g
3. when the coffee bed is dry 3rd pour till 175g
4. same again 4rd pour till 250g (gentle spin again)

Enjoy Coffeelover !