Jam Session

For this specific coffee, the process includes cherry collection, oxidation for 24 hours and then pulping. The second oxidation happens for 20 hours and then dried in a parabolic solar for 15 days. 5 years ago, Nestor Lasso and his brother Adrian took over the family farm and branched out into specialty coffee and experimentation rather than growing coffee like their parents. Today, at 22 and 24 years old, the two brothers have teamed up with Jhoan Vergara to create El Diviso. El Diviso brings together the two-family farms, Las Flores and El Diviso, close to the town of Pitalito in Huila. This partnership was great as these 3 young guys united their knowledge to improve quality. Then, 3 years ago, Cat & Pierre joined the trio and started a journey of trial end error to define fermentaion processes and protocols at the farm, with the aim to link these coffees directly to the UK market. It has been time and money consuming but with an exciting outcome, as these coffees have been used in many barista competitions in Europe, recently winning 1st place at the Brewers Cup in Ireland and 3rd in Austria. Today, Cata Export and Finca El Diviso work as one team. Nestor's and Cat's friendship is a good example of what Cata Export do, working directly from the farms and creating profiles with producers, to creat a real community around them. This way, many young producers like Nestor have stayed in coffee and have had a chance to build a career.