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BUBBLEGUM, ORANGE WINE & PEACH
Hot on the heels of the last Lasso sell out, got another ‘hopping with excitement’ coffee for you, equally as good. This is one of those coffees I’ve bought in for me, I’m so excited to roast and drink coffee like this. 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.
A Red Bourbon this time, super varied and complex, initially the smell and hit is bubblegum, that then gives way to orange and peach, a coffee you have to keep going back to as it cools.
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. Roasted light to medium.
Cheers, Joel.
THE FARM - FROM OUR IMPORTER
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 Red Bourbon was grown at 1,780 metres and processed as a natural. Cherry was floated so that only fully ripe fruit went forward, then fermented anaerobically in bags or jars for 70 hours at an average of 17°C. It was moved to a tank for a 28-hour oxidation, reaching a maximum of 42°C, then packed into 50 kg bags for a further 30-hour anaerobic fermentation at 16 to 20°C. The cherry then went into tanks of water at 45°C, with leachate from a previous harvest added, for 18 hours with occasional stirring. Drying took place on a parabolic system at a maximum of 32°C. At 18% moisture drying was stopped and the coffee held in dark bags in a dark warehouse for 60 hours, before it was dried in the same place to 11%.