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STRAWBERRY SWEETS, PEACH & RASPBERRY
I’ve got this coffee in for me*. I was near enough hopping with excitement when I cupped it, without sounding too sad, when I wake up in the morning I’m excited to get downstairs and brew a cup of this. It reminds me of the Bermudez lots we used to get in, it’s at that level, a cup that is pushing the boundaries of what meticulous processing can lead to in terms of a flavour profile.
There’s a lot going on in this cup, so varied and complex, a real joy to drink and a testament to the team at El Diviso who are taking processing to new levels, magic in a cup. This approach won’t be for everyone, but if you like our co-ferments, or previous Bermudez lots, then this is for you and I would really recommend you try it.
Cheers, Joel.
*As part of our roastery move and re-launch I want to have a bit more fun in the roastery and take some risks on the more expensive lots of coffee that really get me excited, this is one of the first of those and we’ve got a load more coming.
THE FARM - FROM OUR IMPORTER - CATA
Nestor Lasso runs El Diviso like a laboratory, side by side with his brother Adrian.
Their parents, José Uribe Lasso and Marta Zúñiga, planted this hillside above Bruselas, and for years it grew coffee like any other farm. Nestor and Adrian took over while still in their teens and rebuilt it row by row, with new varieties and a written protocol for every tank. Nestor was among the first growers there to refuse to sell coffee by the sack.
Every tank, every hour and every degree goes into the notebook. The family shares what it learns: it walks the neighbouring farms to advise on crop care, processing, drying and sales, and it hands each grower the sensory analysis of their own coffee, so they can taste what they made and improve it.
The results reached the world stage. A Sidra from El Diviso won the 2022 World Barista Championship in Melbourne, an Ají won it again in Busan in 2024, and Ombligón took the United States title in 2024 and 2025.
This lot:
1. Floating. Floated in water to remove impurities and hollow, lower-density beans.
2. Hand Sorting. Only fruit at optimal ripeness is kept.
3. Oxidation, 36 h. The whole cherry rests in plastic tanks.
4. Anaerobic Fermentation, 60 h. In plastic tanks or bags at 17–20 °C; the leachate (must) is collected.
5. Submerged Fermentation, 24 h.At 17–23 °C, with the collected cherry leachate in continuous recirculation.
6. Thermal Shock. A final immersion and wash in water at an average of 65–70 °C.
7. Dehumidifier Drying. In stainless-steel dehumidifier systems, in a dark, sealed room, always below 37 °C.
8. Resting. Packed and stored in GrainPro-lined bags.