Origin: Colombia

Farm: El Diviso

Varietal: Bourbon Aji

Altitude: 1750 MASL

Certification: Nano-Lot

Process: 96hr Double Anaerobic Natural

Cup Score: 89

Vibrant Tropical Fruit, Strawberry & Cocoa Aromatics

This truly special 96hr Double Anaerobic, Natural Nano-lot is one of the most impressive we’ve ever showcased.

From the award-winning El Diviso farm comes this rare Aji varietal produced through an internationally renowned producer collaboration and over 120 hours of meticulous multi-stage preparation, resulting in a world-class competition coffee where no expense has been spared to realise its full potential.

This multi-stage Bourbon Aji competition lot comes from 3+ years of collaboration between Cat & Pierre of Cata Export and Nestor Lasso of El Diviso.

Designed to maximise the potential of each varietal grown, through specific and tailored processing protocols, Cata’s consultation services and collaborative work has produced exceptional lots with other local producers - this was by far the most impressive after cupping.

Processing

This intelligent, extended duration and labour intensive science-led process are detailed below.

Only fully ripe Bourbon Ají cherries are hand-picked to ensure maximum sweetness, uniformity, and optimal fermentation potential, the whole cherries rest in open-air tanks for 24 hours, activating native microorganisms and building the first layer of fruity aromatics.

The cherries are then placed into sealed tanks for 48 hours, allowing the development of deep strawberry, berry, and tropical aromatic compounds.The cherries are then transferred to CO₂-saturated tanks for an additional 48 hours, creating a high-CO₂ environment that intensifies sweetness and berry complexity.

Following this a controlled thermal shock is applied to stabilise the fermentation activity and preserve aromatic compounds responsible for the berry, cocoa, and sweet aromatics.

The cherries are then dried on raised beds under solar marquesinas, turned regularly to ensure uniform dehydration and prevent over-fermentation.
This slow drying stage concentrates sugars and enhances the cocoa-berry profile.

Once the ideal moisture content is reached (10–11%), the dried cherries are stored under controlled conditions, allowing the flavours to integrate and the cup profile to stabilise before milling.

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.

Suggest a correction

What needs fixing?