Perched between 1,750 and 1,950 meters in San Adolfo, near Pitalito in Huila, Colombia, Finca El Diviso represents a modern paradigm shift in specialty coffee production. Originally established by José Uribe Lasso, the estate is now spearheaded by third-generation producer Nestor Lasso alongside his brother Adrián. Rather than relying on standard commercial agriculture, Nestor transformed the farm into an experimental hub focused on rare, high-performing botanical cultivars and rigorous post-harvest science. Working in close technical synergy with neighboring producer Jhoan Vergara of Finca Las Flores, Nestor curates varieties like Ombligon, Sidra, Sudan Rume, and Geisha. His meticulous methodologies earned global prominence when Anthony Douglas utilized an El Diviso Sidra to win the 2022 World Barista Championship. Beyond competition accolades, Nestor approaches fermentation with biochemical precision. He relies on sealed bioreactors, aerobic resting stages, and controlled microbial inoculation, tracking Brix, pH, and temperature at every step. By coupling these bio-engineered protocols with climate-controlled indoor drying below 35°C, El Diviso consistently produces expressive, structurally complex microlots that redefine Colombian terroir.

Nestor Lasso’s Typica Mejorado Washed showcases the pristine, high-clarity dimension of El Diviso, contrasting sharply with his heavier, fruit-forward naturals. Despite its historical name, Typica Mejorado is an Ecuadorian hybrid genetically identified as a cross between Bourbon and an Ethiopian landrace. To amplify the variety's inherent floral elegance and vibrant malic brightness, Nestor employs a multi-step anaerobic thermal shock protocol. Rigorously sorted cherries first rest aerobically before undergoing whole-cherry sealed fermentation. After depulping, the parchment is submerged in sealed tanks alongside collected mosto (nutrient-rich cherry runoff), fostering a controlled generation of lactic and citric acids. The fermentation is abruptly halted through thermal shock: a high-temperature rinse at 65°C to 70°C strips residual mucilage and denatures active enzymes, immediately followed by cold water to constrict cellular porosity and lock in delicate aroma compounds. The coffee finishes on shaded, dehumidified drying beds to safeguard volatile monoterpenes. In the cup, this produces exceptional clarity, featuring layered notes of bergamot, lemon verbena, crisp white peach, and orange blossom over a transparent, tea-like body.