High in the mountains of Pitalito, Huila, Finca El Diviso has become one of Colombia’s most talked-about specialty coffee farms. Led by the young and highly innovative producer Nestor Lasso, the farm represents a new wave of Colombian coffee — where tradition meets precision processing and experimentation.

El Diviso’s high altitude, rich volcanic soils, and ideal microclimate create the perfect environment for producing expressive, high-quality coffees. But what truly sets this farm apart is its relentless focus on processing.

For this Aji Bourbon microlot, only perfectly ripe cherries are selected by hand. The coffee undergoes a carefully controlled, multi-stage fermentation combining oxidation and anaerobic phases, designed to enhance sweetness, texture, and complexity. This scientific, detail-driven approach is a hallmark of El Diviso’s style and is a key reason their coffees are sought after by roasters worldwide.

The result is a coffee that reflects both its remarkable terroir and the producer’s craft — vibrant, layered, and distinctly memorable in the cup.