In the golden embrace of the Cauca valleys, where time whispers secrets to those who dare to listen, a heritage steeped in tradition and avant-garde innovation is blossoming. El Diviso, a fragment of paradise nestled in the vibrant heart of Colombia, is more than a haven of the finest Castillo varietals; it is the birthplace of a coffee odyssey.

Let me introduce you to Nestor Lasso, a maestro in the grand symphony of coffee production. This visionary embarked on a journey amidst the familiar whispers of coffee leaves.

It's here, amongst the intoxicating aroma of blossoming coffee cherries, that he embraced his destiny, intertwining it with the intricacies of fermentation technology, thus pioneering a renaissance in the world of coffee.

At the helm of his alchemic laboratory, Nestor crafts multi-layered experiences with the precision of a maestro wielding a baton, orchestrating a ballet of controlled fermentation practices borrowed from worlds as seasoned as wine and as robust as cheese. These intricate protocols, developed over years of relentless pursuit of perfection, transform each coffee varietal into a tapestry of distinct flavours, a romantic affair between the bean and its intrinsic attributes.

It was amidst the humming of the state-of-the-art dry mill, a testament to the finesse and skill that pervades El Diviso, that we witnessed the community-driven heartbeat of this grand venture. A symposium of sharing, tasting, and evolving, where neighbouring farmers gather under Nestor's generous wing to forge forward in unity, embarking on quests to elevate their craft, guided by the newfound ability to taste and transform their bounty into harmonious blends of the finest calibre.

THE PROCESS

1. Coffee cherries are harvested manually.
2. Cherry characteristics are Analysed
3. The cherries are sorted based on density and size.
4. The cherries are sterilised using UV and Ozone methods.
5. A 48-hour fermentation period for the cherries is Initiated.
6. Saccharomyces pastorianus yeast is introduced during the fermentation phase. This results in accentuated fruity notes, a practice adopted from the beer industry.
7. The cherries are then pulped.
8. The pulped cherries are laid to ferment in parchment for 68 hours.
9. The natural juices produced during the cherry fermentation are then integrated into a second fermentation stage following the pulping process.
10. The seeds are cleaned and washed.
11. The seeds dry in a controlled environment for 48 hours at a temperature of 38°C.