A Legacy of Excellence in Every Sip

Finca El Diviso is a renowned coffee farm managed by brothers Nestor and Adrian Lasso, located in Colombia’s high-altitude region. Known for its rich volcanic soil and ideal climate, the farm produces exceptional specialty coffee through sustainable practices. The Lasso brothers focus on meticulous harvesting and processing, showcasing vibrant flavors and bright acidity in their beans. Finca El Diviso not only offers high-quality coffee but also serves as a model for sustainable agriculture, positively impacting the local community.

Aji refer to the spicy notes in the mucilage. It is also a domesticated mutation from an Ethiopian Landrace, a genetic group of Arabica coffees originally from Ethiopia.

The process begins with an anaerobic fermentation in plastic bags for 24 hours at an average temperature of 18 and 16°C.
The coffee is then transferred tanks for oxidation for 20 hours. Next step is depulp to continue with another oxidation process with mucilage for 20 hours. Finally most is added for a submerged fermentation with recirculation for 12 hours.

Finally the thermal shock adding hot water at 50°C to finished the fermentation.

Quenching is a specific method of rapidly cooling down coffee beans or cherries. It is a critical step in various coffee processing methods as it contributes to fixate the compounds relased during fermentation. The combination of hot and cold water first opens the pores in the bean and the fixates the volatile compounds.