Tasting experience: Strawberry Jolly Rancher, Apricot
Country: Colombia
Farm/Lot: Finca El Diviso / Nestor Lasso
Roast: Light (City)
Process: Natural, Thermal Shock
Varietal: Sidra
Notes from Bohdi Leaf:
Finca El Diviso sits in the Normandía village of Pitalito, Huila, and it's one of the farms we're most excited to be working with. Brothers Néstor and Adrián Lasso took over their family's 18-hectare farm about eight years ago — in their early twenties — and made a deliberate choice to go a different direction than traditional Colombian coffee farming. Where their parents grew Caturra and Castillo, Néstor and Adrián dove headfirst into exotic varieties and experimental processing, turning El Diviso into one of the most talked-about specialty producers in the country. Néstor puts it simply: he saw specialty coffee as a real path forward, both economically and as a craft, and committed fully. The farm now grows an impressive range of varietals — Chiroso, Sidra, Geisha, Pacamara, Pink Bourbon, and more — each processed with the same obsessive attention to detail. We're proud to partner with them and share what they're doing with you.
Another standout from our friends at Finca El Diviso, this time showcasing the prized Sidra variety. Like their Chiroso, the producers bring the same meticulous attention to fermentation — a multi-phase process of oxidation, anaerobic resting, and submerged fermentation with recirculated leachates — before finishing with a thermal shock that locks in the fermentation at just the right moment. From there, it's into the controlled drying chamber where temperatures stay under 37°C to protect every last aromatic compound. The result is vivid and expressive: notes of strawberry Jolly Rancher, apricot, and lemon verbena.
Tasting experience: Strawberry Jolly Rancher, Apricot
Country: Colombia
Farm/Lot: Finca El Diviso / Nestor Lasso
Roast: Light (City)
Process: Natural, Thermal Shock
Varietal: Sidra
Notes from Bohdi Leaf:
Finca El Diviso sits in the Normandía village of Pitalito, Huila, and it's one of the farms we're most excited to be working with. Brothers Néstor and Adrián Lasso took over their family's 18-hectare farm about eight years ago — in their early twenties — and made a deliberate choice to go a different direction than traditional Colombian coffee farming. Where their parents grew Caturra and Castillo, Néstor and Adrián dove headfirst into exotic varieties and experimental processing, turning El Diviso into one of the most talked-about specialty producers in the country. Néstor puts it simply: he saw specialty coffee as a real path forward, both economically and as a craft, and committed fully. The farm now grows an impressive range of varietals — Chiroso, Sidra, Geisha, Pacamara, Pink Bourbon, and more — each processed with the same obsessive attention to detail. We're proud to partner with them and share what they're doing with you.
Another standout from our friends at Finca El Diviso, this time showcasing the prized Sidra variety. Like their Chiroso, the producers bring the same meticulous attention to fermentation — a multi-phase process of oxidation, anaerobic resting, and submerged fermentation with recirculated leachates — before finishing with a thermal shock that locks in the fermentation at just the right moment. From there, it's into the controlled drying chamber where temperatures stay under 37°C to protect every last aromatic compound. The result is vivid and expressive: notes of strawberry Jolly Rancher, apricot, and lemon verbena.
