{"product_id":"el-diviso","title":"EL DIVISO","description":"\u003ch2\u003eNestor Lasso - Advanced Anaerobic Natural Typica Mejorado\u003c\/h2\u003e\n\u003cp\u003eAn exceptional Colombian lot from world-leading producer Néstor Lasso, offering a vibrant, confectionery-like sweetness and layered tropical acidity.\u003c\/p\u003e\n\n\u003ch2\u003eFlavour Profile\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBest As:\u003c\/strong\u003e Filter Coffee and Black\/Milk espresso-based drinks\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFlavour Profile:\u003c\/strong\u003e Purple Fruit Pastilles | Grilled Pineapple | Yuzu Marmalade | Eucalyptus | Chewy Body\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eOrigin \u0026amp; Producer Details\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Nestor Lasso\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Diviso\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Colombia\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Pitalito, Huila\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Typica Mejorado\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Advanced Double-Anaerobic Natural\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eSuitability \u0026amp; Recommended Rest\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eSuitable for:\u003c\/strong\u003e Espresso \u0026amp; filter brew methods\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended rest:\u003c\/strong\u003e For the best tasting results, we recommend brewing this particular coffee 20–40 days off roast. Read our full \u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/blogs\/blog\/resting-coffee\" title=\"Read our guide to resting coffee\"\u003eguide to resting coffee\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Finca El Diviso\u003c\/h2\u003e\n\u003cp\u003eFinca El Diviso is a family-run coffee farm located in Normandía, near Bruselas in the Pitalito municipality of southern Huila. The farm was established almost 30 years ago by José Uribe and Marta Cecilia, beginning with a small parcel of land that the family gradually expanded over time.\u003c\/p\u003e\n\u003cp\u003eTheir sons, Jonathan, Adrián and Néstor Lasso, grew up surrounded by coffee production, helping their parents to pick, wash and move coffee after returning home from school. Today, El Diviso extends across approximately 21 hectares and remains a collaborative family project.\u003c\/p\u003e\n\u003cp\u003eNéstor is closely associated with the farm’s fermentation research and processing experiments. Adrián works in quality control, roasting and analysing the coffees after processing, while Jonathan works across the wider farm and business. Their parents and a larger team remain involved in picking, processing, drying, milling and preparing the coffees for export.\u003c\/p\u003e\n\n\u003ch3\u003eDeveloping Speciality Coffee at El Diviso\u003c\/h3\u003e\n\u003cp\u003eFor much of its history, El Diviso operated as a conventional Colombian coffee farm, growing varieties commonly found throughout the Pitalito region. Around ten years ago, Néstor began encouraging the family to explore speciality coffee production through different varieties and more carefully controlled processing methods.\u003c\/p\u003e\n\u003cp\u003eThe transition required the family to develop a deeper understanding of how these varieties responded to the farm’s conditions. Differences in disease resistance, nutrition and agronomy meant that they could not always be cultivated in the same way as the coffees the family had previously grown.\u003c\/p\u003e\n\u003cp\u003eProcessing presented another significant learning curve. The family initially experimented through trial and error, sometimes producing exceptional results that proved difficult to reproduce. This encouraged them to begin recording, measuring and standardising each stage of fermentation more carefully.\u003c\/p\u003e\n\u003cp\u003eOver the following years, they refined their approach by monitoring fermentation time, oxygen exposure, temperature and drying conditions. The coffees were then roasted and cupped at the farm, allowing the family to understand how each processing decision affected the final flavour.\u003c\/p\u003e\n\u003cp\u003eTheir work with a naturally processed Sidra became an important point in the development of El Diviso. In 2022, a Sidra produced at the farm was used by Anthony Douglas to win the World Barista Championship, bringing international attention to the quality and processing work taking place there.\u003c\/p\u003e\n\n\u003ch3\u003eEl Diviso Today\u003c\/h3\u003e\n\u003cp\u003eEl Diviso now grows a broad selection of coffee varieties and uses a range of carefully developed processing protocols. What began as experimentation has grown into a more controlled system built around repeatability, measurement and sensory evaluation.\u003c\/p\u003e\n\u003cp\u003eThe family also works closely with other producers in the region, including Jhoan Vergara of Finca Las Flores, to exchange knowledge and develop processing methods. El Diviso opens its facilities to young people and neighbouring producers, while also processing and drying coffees for other farming families around Bruselas.\u003c\/p\u003e\n\u003cp\u003eThis combination of experimentation, collaboration and careful quality control has helped establish El Diviso as one of the most internationally recognised farms in contemporary Colombian speciality coffee.\u003c\/p\u003e\n\n\u003ch3\u003eThe Typica Mejorado Coffee Variety\u003c\/h3\u003e\n\u003cp\u003eDespite its name, Typica Mejorado is not generally considered to be a conventional selection of Typica. It is commonly thought to have genetic links to Ethiopian landrace coffees and Bourbon, although its precise ancestry and the circumstances surrounding its development remain uncertain.\u003c\/p\u003e\n\u003cp\u003eThe variety has become increasingly valued for its aromatic intensity, fruit complexity and elegant cup structure. At El Diviso, these characteristics are developed further through extended fermentation and slow natural drying.\u003c\/p\u003e\n\n\u003ch3\u003eHow Was This Coffee Processed?\u003c\/h3\u003e\n\u003cp\u003eOnly fully ripe Typica Mejorado cherries are selectively harvested for this lot. Careful cherry selection provides the sweetness and uniformity required for the farm’s extended fermentation process.\u003c\/p\u003e\n\u003cp\u003eAfter harvesting, the whole cherries undergo approximately 24 hours of controlled oxidation. This initial stage begins the development of the coffee’s aromatic and fruit characteristics before the cherries are transferred into sealed tanks.\u003c\/p\u003e\n\u003cp\u003eThe coffee then undergoes 48 hours of anaerobic fermentation without exposure to oxygen. Following this stage, the cherries are moved into fermentation bags for a further 48 hours of secondary anaerobic fermentation.\u003c\/p\u003e\n\u003cp\u003eDuring processing, gentle thermal conditioning is used to manage temperature, stabilise microbial activity and preserve the aromatic compounds developed throughout fermentation.\u003c\/p\u003e\n\u003cp\u003eOnce fermentation is complete, the coffee is slowly sun-dried on raised beds for approximately 15 to 20 days. The cherries are turned regularly to promote even drying and reduce the risk of unwanted fermentation or moisture instability.\u003c\/p\u003e\n\u003cp\u003eAfter drying, the coffee is rested and stabilised until it reaches a moisture content of approximately 10% to 11%. It is then prepared for milling and export.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Brew This Coffee\u003c\/h2\u003e\n\n\u003ch3\u003eDial In With Accuracy\u003c\/h3\u003e\n\u003cp\u003eBecause this coffee is very fruit-forward, accurately measuring your \u003cem\u003edose\u003c\/em\u003e and \u003cem\u003eyield\u003c\/em\u003e will help you hit the sweet spot. We strongly recommend using a reliable scale — see our guide to \u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/blogs\/blog\/the-best-coffee-scales-2025\" title=\"Read our guide to the best coffee scales\"\u003ethe best coffee scales\u003c\/a\u003e and our bench favourite, the \u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/products\/felicita-parallel-white\" title=\"View the Felicita Parallel coffee scales\"\u003eFelicita Parallel\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eBrewing Tips\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRest window:\u003c\/strong\u003e Follow the recommended \u003cstrong\u003e20–40 days\u003c\/strong\u003e off roast for the best clarity and balance.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFilter brewing:\u003c\/strong\u003e Start with a 1:16–1:17 ratio and a medium-fine grind, adjusting to balance the coffee’s floral notes and citrus intensity.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eEspresso:\u003c\/strong\u003e Start with a longer ratio, such as 1:2.2–1:2.4, to showcase the coffee’s floral aromatics, citrus character and sweetness.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStarting recipe:\u003c\/strong\u003e Orea V4, 15.5g coffee, 250g water, target brew time of approximately 2:20.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eTry More Recipes\u003c\/h3\u003e\n\u003cp\u003eTo try recipes from world-class coffee brewers, explore our guide to the \u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/blogs\/blog\/best-pourover-recipes\" title=\"Explore the best pourover filter recipes of 2026\"\u003ebest filter coffee recipes of 2026\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch2\u003eDiscover Harmony Coffee\u003c\/h2\u003e\n\n\u003ch3\u003eExplore Other Coffees\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/products\/el-vergel-decaf\" title=\"View El Vergel Decaf coffee\"\u003eEl Vergel Decaf\u003c\/a\u003e – Exceptional decaffeinated coffee offering world-class flavour without the buzz.\u003c\/li\u003e\n  \u003cli\u003e\n\u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/products\/migoti-lot-228\" title=\"View Migoti Lot 228 washed Burundi coffee\"\u003eMigoti Lot 228\u003c\/a\u003e – Bright, effervescent washed Burundi coffee with notes of candied citrus peel, hibiscus, blackberry and black tea.\u003c\/li\u003e\n  \u003cli\u003e\n\u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/products\/abner_and_vanessa\" title=\"View Abner and Vanessa Brazilian coffee\"\u003eAbner \u0026amp; Vanessa\u003c\/a\u003e – A beautiful natural Brazilian coffee from husband-and-wife duo Abner and Vanessa. Expect gorgeous chocolatey undertones and pear-like acidity.\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/collections\/our-coffee\" title=\"Browse our single-origin coffee beans\"\u003eBrowse all single-origin coffees\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eDelve Into Our Coffee Collections\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/collections\/great-espresso-coffees\" title=\"Browse espresso coffee beans\"\u003eEspresso Coffee Beans\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/collections\/filter-coffee\" title=\"Browse filter coffee beans\"\u003eFilter Coffee Beans\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/collections\/coffee-subscriptions\" title=\"Explore Harmony Coffee subscriptions\"\u003eCoffee Subscriptions\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eLearn More About Coffee\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/blogs\/blog\/coffee-processing-guide\" title=\"Read our complete guide to coffee processing methods\"\u003eA Complete Beginner’s Guide to Coffee Processing Methods\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Harmony Coffee Roaster","offers":[{"title":"200g \/ Whole Bean","offer_id":55645058466168,"sku":"ELDIVISO200","price":19.95,"currency_code":"GBP","in_stock":true},{"title":"200g \/ Ground (Stovetop \/ Mokapot)","offer_id":55645058498936,"sku":"ELDIVISO201","price":19.95,"currency_code":"GBP","in_stock":true},{"title":"200g \/ Ground (Aeropress)","offer_id":55645058531704,"sku":"ELDIVISO202","price":19.95,"currency_code":"GBP","in_stock":true},{"title":"200g \/ Ground (Filter)","offer_id":55645058564472,"sku":"ELDIVISO203","price":19.95,"currency_code":"GBP","in_stock":true},{"title":"200g \/ Ground (Cafetière \/ French Press)","offer_id":55645058597240,"sku":"ELDIVISO204","price":19.95,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Whole Bean","offer_id":55645058630008,"sku":"ELDIVISO205","price":89.95,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground (Stovetop \/ Mokapot)","offer_id":55645058662776,"sku":"ELDIVISO206","price":89.95,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground (Aeropress)","offer_id":55645058695544,"sku":"ELDIVISO207","price":89.95,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground (Filter)","offer_id":55645058728312,"sku":"ELDIVISO208","price":89.95,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground (Cafetière \/ French Press)","offer_id":55645058761080,"sku":"ELDIVISO209","price":89.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0614\/4878\/1993\/files\/ElDivisoWild_complex1.png?v=1788191116","url":"https:\/\/www.harmonycoffee.co.uk\/products\/el-diviso","provider":"Harmony","version":"1.0","type":"link"}