El Diviso, Colombia - Sidra, Thermal Shock Natural

Peach Nectar, Guava, Ripe Strawberry

LIMITED RELEASE 120G 

Region: Bruselas, Huila, Colombia
Farm: El Diviso
Producers: Nestor & Adrian Lasso
Varietal: Sidra
Process: Thermal-Shock, Natural

Altitude: 1,750 masl

The Coffee

This exceptional Sidra lot from El Diviso showcases the precision and innovation of producers Nestor and Adrian Lasso. Through a carefully controlled thermal shock natural process, the coffee delivers remarkable fruit clarity while maintaining balance and elegance.

A favourite among competition baristas, this coffee has been selected for its exceptional clarity, vibrant fruit character and refined sweetness. Expect notes of peach nectar, guava and ripe strawberry, layered with floral sweetness, a juicy mouthfeel and a clean, elegant finish. 

Farm / Producers

El Diviso is a family-run farm in Bruselas, Huila, Colombia, owned by brothers Nestor and Adrian Lasso. The farm has become recognised for pushing the boundaries of coffee processing while remaining committed to showcasing each variety’s natural character.

Working at approximately 1,750 metres above sea level, the Lasso family combines meticulous farming with innovative post-harvest techniques to consistently produce coffees of exceptional quality. Their focus is not on creating unusual flavours, but on refining fermentation to reveal greater sweetness, clarity and complexity within the coffee itself.

The Process

Unlike traditional natural processing, this coffee undergoes a carefully managed sequence designed to maximise flavour while maintaining precision and consistency.

Only fully ripe cherries are hand-selected before undergoing a thermal shock treatment, where warm water is used to stabilise the surface microbiology prior to fermentation. The cherries are then fermented in a carefully controlled environment, encouraging desirable yeast activity while minimising unwanted fermentation.

Following fermentation, the coffee is dried in hermetically controlled dehumidifying dryers before resting to stabilise moisture throughout the beans. This meticulous approach preserves vibrant fruit character, enhances sweetness and delivers exceptional cup clarity. 

Why we like it

This coffee demonstrates how modern processing can elevate a coffee without overshadowing its origin. The thermal shock process enhances the Sidra variety’s naturally expressive character, resulting in a cup that’s vibrant, complex and remarkably clean.

It’s a coffee that rewards careful brewing with layers of fruit, sweetness and clarity, while remaining elegant, balanced and unmistakably representative of both the Sidra variety and El Diviso’s meticulous approach to processing.

This is a very limited offering, of exceptional-quality beans.