{"id":1995,"date":"2025-07-17T08:51:54","date_gmt":"2025-07-17T07:51:54","guid":{"rendered":"https:\/\/stow.si\/izdelek\/el-diviso\/"},"modified":"2026-04-17T23:27:02","modified_gmt":"2026-04-17T22:27:02","slug":"el-diviso","status":"publish","type":"product","link":"https:\/\/stow.si\/en\/izdelek\/el-diviso\/","title":{"rendered":"EL DIVISO"},"content":{"rendered":"

The story of the El Diviso and Nestor Lasso estate<\/strong>
\nFive years ago, brothers Nestor and Adrian Lasso took over the family farm and decided to completely change course \u2013 instead of traditional coffee production, they dedicated themselves to experimentation and the specialty segment.<\/span><\/span> Together with Jhoan Vergara (also the son of a coffee farmer), they founded El Diviso \u2013 a project that brings together two estates: El Diviso (Lasso) and Las Flores (Vergara), near Pitalito in the Huila region of Colombia.<\/span><\/span> Their collaboration deepened further with the inclusion of CATA Export, run by Cat and Pierre.<\/span><\/span><\/span><\/p>\n

Together, they embarked on a journey of research into fermentation techniques to develop processing protocols with a clear goal: to connect these coffees directly to the European market.<\/span><\/span> The process was long and financially demanding, but today these coffees are present in barista competitions across Europe \u2013 among other things, they won the Brewers Cup in Ireland and took 3rd place in Austria.<\/span><\/span><\/p>\n

Nestor\u2019s words \u201cI grew up in Normandy near Pitalito, where coffee is part of everyday life. My memories are full of playing in nature and a happy childhood. Being a coffee farmer in Colombia is not easy \u2013 income is low, survival is only possible through self-sufficiency. That\u2019s why many young people leave the countryside. But I was always driven by passion. When I realized that specialty coffee offered a possibility of development \u2013 both economically and educationally \u2013 I gave myself completely to this world. Together with my brother, I studied at SENA, the most renowned agricultural school in Latin America, where we acquired theoretical knowledge about agronomy and fermentation. But real experience comes with practice. Today, I am thrilled that more and more Colombians are drinking their own roasted specialty coffee. This means that the local coffee drinking culture is also changing.\u201d<\/p>\n

Fermentation process<\/strong><\/p>\n

This coffee undergoes an advanced natural process<\/strong> for the Yellow Papayo<\/strong> variety, designed around multi-stage fermentation<\/strong> and precise drying control. The cherries were harvested at very high ripeness (24\u201328 \u00b0Brix<\/strong>), followed by water flotation<\/strong> for selection and a sequence of fermentation stages: 36 hours of oxidation in cherry<\/strong>, 24 hours of anaerobic fermentation in bags or containers at 16\u201318 \u00b0C<\/strong>, an additional 24 hours of oxidation in cherry<\/strong>, and then 48 hours of submerged fermentation with recirculation of fermentation leachate<\/strong>. After fermentation, a thermal shock at 50 \u00b0C for 30 minutes<\/strong> was applied, followed by a special technique in which the coffee was first dried to 18\u201320% moisture<\/strong>, then rehydrated<\/strong>, and fresh cherries were mixed with rehydrated cherries in a 50\/50 ratio<\/strong> before depulping. Drying took place in a mechanical dryer with a dehumidifier<\/strong>, first for 60 hours<\/strong>, then the coffee was stored at 18% moisture<\/strong> in black bags without light for 60 hours<\/strong>, after which drying resumed until reaching a final moisture content of 11%<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"

In the cup, the coffee reveals an expressive aroma of papaya, passion fruit, and sweet cherry, presented with remarkable clarity and intensity. The profile is juicy and vibrant, driven by a bright yet elegant fruit acidity and a pronounced, confectionery-like sweetness. The mouthfeel is silky with a medium-full body, leading into a long, sweet, tropical-fruited finish.<\/span><\/span><\/span><\/p>\n","protected":false},"author":3,"featured_media":3537,"template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[148,144],"product_tag":[],"giftcard-category":[],"class_list":{"0":"post-1995","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-filter-en","7":"product_cat-kava-en","9":"first","10":"instock","11":"shipping-taxable","12":"purchasable","13":"product-type-simple"},"acf":[],"_links":{"self":[{"href":"https:\/\/stow.si\/en\/wp-json\/wp\/v2\/product\/1995","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stow.si\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/stow.si\/en\/wp-json\/wp\/v2\/types\/product"}],"author":[{"embeddable":true,"href":"https:\/\/stow.si\/en\/wp-json\/wp\/v2\/users\/3"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stow.si\/en\/wp-json\/wp\/v2\/media\/3537"}],"wp:attachment":[{"href":"https:\/\/stow.si\/en\/wp-json\/wp\/v2\/media?parent=1995"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/stow.si\/en\/wp-json\/wp\/v2\/product_brand?post=1995"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/stow.si\/en\/wp-json\/wp\/v2\/product_cat?post=1995"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/stow.si\/en\/wp-json\/wp\/v2\/product_tag?post=1995"},{"taxonomy":"giftcard-category","embeddable":true,"href":"https:\/\/stow.si\/en\/wp-json\/wp\/v2\/giftcard-category?post=1995"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}