El Diviso
Nestor Lasso and his farm, Finca El Diviso, represent the absolute cutting edge of the modern specialty coffee movement in Colombia. Alongside his brother Adrian and their partner Jhoan Vergara (of Finca Las Flores), Nestor has transformed what was a traditional family plot into a world-renowned laboratory for experimental processing and exotic cultivars. The farm has moved heavily away from standard commercial lots, focusing instead on rare, expressive cultivars that respond incredibly well to complex fermentations. What truly sets Nestor Lasso apart is his scientific, multi-stage approach to post-harvest processing. Backed by formal training from Colombia's national agricultural school (SENA) and a tight partnership with CATA Export, Nestor uses precise bio-chemical controls rather than relying on standard wild fermentation.
Carbonic Maceration
This innovative fermentation method, adapted from the wine industry, involves fermenting whole cherries in sealed stainless-steel tanks filled with carbon dioxide. This creates a low-oxygen environment that enhances aromatic precursors and fruit esters, producing a vibrant, complex flavor profile. Processing steps: 1. Hand-select only ripe cherries at 22–24° Brix. 2. Place cherries in sealed tanks filled with CO₂ for 48–72 hours. 3. Controlled fermentation temperature (18–22°C) to enhance floral and tropical aromatics. 4. Cherries are then slowly sun-dried on raised beds for 25–30 days. 5. Final resting/stabilization period of 30 days before milling. The Natural Carbonic Maceration lot from Finca El Diviso is a true example of Néstor Lasso’s experimental mastery. Combining science and intuition, he adapts carbonic maceration to coffee to bring out tropical fruit notes like banana and lemongrass, wrapped in a delicate jasmine florality and citric brightness. This cup embodies the essence of modern Colombian specialty coffee — innovative, expressive, and beautifully balanced.
Carbonic Maceration (CM) is a highly controlled, experimental fermentation method adapted from the wine industry (specifically Beaujolais). By placing whole coffee cherries into an airtight environment completely flushed with carbon dioxide (CO2), producers force fermentation to happen internally within each individual fruit.
About the variety
The Java variety is a premium specialty coffee cultivar that originated as an Ethiopian landrace before migrating via Indonesia and Cameroon to Central America. The plant is tall and vigorous, featuring elongated beans and strong natural resistance to Coffee Berry Disease. When grown at high altitudes, it yields an elegant, tea-like cupping profile packed with intense floral notes, bright citrus, and crisp stone fruit.
