PEACHY

Peachy an expressive, fruit-forward Colombian coffee with bright acidity, layered sweetness, and a clean, structured finish.

Produced by Nestor Lasso at Finca El Diviso, a farm whose coffees are widely recognised and regularly used on the international competition stage, this coffee is a striking example of modern Colombian innovation, combining precise fermentation techniques with a clear focus on flavour clarity and balance. 

Processed using an anaerobic washed method, it delivers a cup that is vibrant, complex, and carefully controlled. Expect a lively profile with lifted acidity, juicy fruit character, and a sweetness that feels layered rather than heavy, all anchored by a clean, well-defined structure.

This lot is particularly rewarding as filter, where its clarity and fermentation-driven complexity really come into focus. The careful double anaerobic fermentation adds depth and intensity, allowing the coffee to remain expressive while still feeling precise and intentional. Brewed as espresso, it offers a bright, dynamic shot with energy and sweetness, appealing to those who enjoy complex and layered espresso profiles.

This is a coffee for curious brewers and flavour-focused drinkers who want something distinctive. The processing enhances the coffee’s natural character rather than dominating it, resulting in a cup that feels thoughtful and clean. It’s expressive without being chaotic, experimental without losing structure - a reflection of both the producer’s skill and the potential of carefully managed fermentation.

We chose this coffee for its precision, clarity, and the intention behind its processing. It’s a strong example of how advanced fermentation can elevate flavour without sacrificing balance, resulting in a cup that is expressive, structured, and thoughtfully executed.

If you’re drawn to modern, expressive coffees that combine innovation with control and clarity, this one fits naturally into that space.

Producer

Finca El Diviso is located in Pitalito, Huila, at an altitude of 1,800 metres. The farm is owned and managed by Nestor Lasso, a third-generation coffee producer who, alongside his brother Adrian, has played a key role in redefining the family business. Around five years ago, they shifted their focus away from volume-driven production toward microlots, variety selection, and advanced post-harvest processing, helping position El Diviso among Colombia’s most progressive specialty coffee farms. 

Nestor is part of a new generation of Colombian producers prioritising quality, environmental responsibility, and long-term sustainability. He gained much of his technical knowledge through a government-subsidised program focused on specialty coffee cultivation and processing, but emphasises that real understanding comes from hands-on experimentation in the field. This philosophy is evident in the farm’s approach, where innovation is guided by careful observation and constant refinement.

El Diviso operates as a collaborative project between neighbouring producers, including Johan Vergara of Las Flores farm, allowing shared learning and experimentation. For this lot, cherries undergo a highly controlled post-harvest process: an initial 20-hour anaerobic fermentation immediately after picking, followed by a second anaerobic stage of 16 hours in smaller batches. After depulping and washing, the coffee is submerged in water and leachate from previous harvests for a further 18 hours before being mechanically dried. This layered fermentation approach builds complexity while maintaining clarity and balance in the cup.

Through this combination of technical precision, collaboration, and a clear quality-driven vision, Nestor Lasso has established El Diviso as a benchmark for modern Colombian coffee production, one that continues to influence the broader specialty coffee landscape.