Colombia

This coffee comes from Finca El Diviso, located at 1,780–1,900 meters in the Colombia Massif, Huila, Colombia. The farm is managed by Nestor Lasso, whose coffees are internationally recognized for their innovative processing methods and use of rare varieties. This particular lot is made from Ombligon, a rare Ethiopian landrace known locally for its distinct cherry shape.

Processing involves a multi-stage fermentation, combining aerobic and anaerobic methods under controlled conditions. Steps include cherry selection at peak ripeness, fermentation in different environments to develop complexity, and the addition of mosto (juice from the same variety) to intensify the fruit characteristics. A quenching step using hot and cold water halts fermentation and eliminates microorganisms.

Drying is carried out in a sealed stainless steel dehumidifier, in phases, to ensure stable and clean results. The entire process reflects a high level of control and experimentation focused on quality and consistency.