Nestled 1,750m above sea level, a small group of local farmers grow and handpick a truly special coffee. With a cupping score of 89/100, it’s both smooth and sophisticated—one of those rare coffees we seldom get our hands on.
Bursting with a medley of tropical fruits that dance on the palate, this coffee draws you in with delicate hints of hibiscus & rosehip.
We have a limited quantity, so it won’t last long!
Nested 1,750 meters above sea level, a small group of local farmers grow and handpick a coffee that is both smooth and sophisticated. With a score of Bursting with a medley of tropical fruits that dance on the palate, this coffee draws you in with delicate floral hints of hibiscus and rosehip.
Delight in vibrant layers of mandarin and apricot, all wrapped in a drizzle of honey and finished with a tantalising touch of candied cherry.
Available for a very limited time, so try this special coffee before it's gone.
COFFEE ORIGIN
Country: Colombia
Region: Huila
Producer: Lasso family
Estate: El Diviso
Varietals: Geisha
Process: Washed
Altitude: 1,750m above sea level.
Jose Uribe Lasso founded El Diviso coffee farm in 1997. For over 20 years, this 14 hectare property in the hills of Huila has been both home and work for the growing Lasso family.
Five years ago, Jose began to transfer responsibility to his sons Nestor and Adrian and to say the farm has flourished under their youthful leadership would be a great understatement.
The Lasso boys have formed a partnership with their neighbour Jhoan Vegara at Finca La Flores to join their properties and focus exclusively on specialty coffee, pushing the limits of experimental coffee processing.
From introducing new varietals such as Sidra and this Geisha, to anaerobic processing using “leachate” which is the juice of coffee cherries, the acceleration into the highest echelons of coffee production has been swift and fearless, and has led to El Diviso being used by winner Mikael Jasin at the 2024 World Barista Championships.
At just 24 and 22 years old, Adrian and Nestor Lasso are just getting started, and we can’t wait to see what they produce next.
TASTING NOTES & CUPPING PROFILE
Aromas: hibiscus, rosehip
Flavours: mandarin, apricot, honey, pomegranate
Acidity: green apple
Body: smooth
Aftertaste: candied cherry, tropical fruit
Cupping Score: 89/100
Geisha coffees are known for their fruity, floral complexity and El Diviso is no exception.
A varietal from the ancestral heartland of Ethiopia, transplanted to the powerhouse specialty coffee nation of Colombia, El Diviso combines the rich and layered flavour profile from its birthplace with the world class cultivation and processing of its home.
Intensely aromatic, with a perfume like headiness of floral rosehip and hibiscus, the flavour profile leans more into a sophisticated smoothness.
Mandarin, honey and apricot are fresh clean notes which combine to create an overall flavour like a fruit iced tea – sweet and lasting, with great depth. This is a gentle coffee, where the flavours are complemented by a mild acidity akin to biting into a fresh granny smith apple.
The finish has a concentration of sweetness, with notes of tropical fruit and candied cherry rounding out the cup.
BREW GUIDE
Colombia El Diviso Geisha is layered, complex coffee that will reward the patient and attentive brewer.
Hand brewing using a pourover will allow the sweet mandarin and apricot flavours to take centre stage. Nestor Lasso of El Diviso favours a Hario V60 pourover. For brewing, use a 2-cup Hario V60 with 18g of coffee, 280ml of water at 94°C, and aim for a brew time of approximately 2 minutes, 30 seconds.
Follow your usual V60 method – rinse the filter, bloom the coffee, and then three low and slow staggered pours to get to 280ml.
For espresso, we’re going to direct you to aforementioned World Barista Champ Mikael Jasin of So So Good Coffee, Indonesia. He was using a yeast inoculated Aji from El Diviso, but the recipe is still worth a whirl: 20g in, 30g out, 25 seconds. And for the real experimentalists, why not try pairing it with his signature milk blend: 60% dairy, 20% cashew, 20% oat milk, warmed until it reduced in volume by 20%.
Geisha is available for a very limited time, so try this special coffee before it's gone.