Origin: Colombia

Farm: El Diviso

Varietal: Sidra

Altitude: 1750 MASL

Certification: Micro-Lot

Process: Hydro Honey

Cup Score: 89

White Peach, Nectarine & Honey Richness

Another high-scoring micro-lot from the multi-award winning Nestor Lasso via his “platform for innovation” & Colombia’s leading experimental farm, El Divisio. Compounded with controlled mucilage retention and progressive hydro fermentation expect soft sticky stone fruits, delicate florals and honey-like richness which make this particular Sidra so, so enjoyable and impressive.

Producer

Nestor Lasso is one of Colombia’s most exciting young coffee producers, representing a new generation of innovation in specialty coffee. At just 22 years old, he has already built an international reputation for his commitment to quality, experimentation, and sustainability.

Five years ago, brothers Nestor and Adrian Lasso took over their family's coffee farm in the Huila region of Colombia. Departing from traditional methods, they embarked on a journey into specialty coffee, focusing on innovation and quality. Now in their early twenties, they have partnered with Jhoan Vergara, also from a coffee-farming family, to form El Diviso.

This collaboration unites two family farms El Diviso and Las Flores near Pitalito, combining their expertise to elevate coffee quality.

Farm

Three years ago, Cat and Pierre, founders of CATA Export, began collaborating with the trio. Together, they experimented with fermentation techniques and processing protocols aimed at meeting the high standards of the UK specialty coffee market. This intensive process has yielded exceptional results.

Today, CATA Export and Finca El Diviso operate as a unified team, working directly with producers to enhance agronomic practices and build lasting relationships. This collaborative model not only improves coffee quality but also provides economic opportunities, encouraging young producers like Nestor to pursue sustainable careers in coffee.

Process

Selective Harvesting
Only fully ripe cherries are hand-picked to ensure high sugar concentration
and aromatic potential.

Depulping with Controlled Mucilage Retention
Cherries are depulped, preserving mucilage to build sweetness and texture.

Hydro Fermentation
Fermentation occurs in a controlled water-based environment, allowing
precise temperature and microbial control. This step enhances fruit clarity while maintaining honeyed sweetness.

Slow Drying on Raised Beds
Extended drying stabilizes sugars and integrates flavors, resulting in a dense
yet clean cup structure.

Hydro Honey processing balances intensity and definition - amplifying complexity while preserving elegance.

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