Colombia: El Diviso Typica Mejorado

Sensory profile: Melon, honey, peach, cherry, watermelon, strawberry

Variety: Typica Mejorado

Process: Advanced Natural

Country: Colombia

Region: Huila, Pitalito

Altitude: 1,750 m

Farm: El Diviso – Néstor Lasso

Roasting: We roast it after your order. The date is on the bag.

A next-generation Colombian natural

In the Pitalito district, in the south of the Huila region, this Typica Mejorado from El Diviso is produced. El Diviso is one of the most representative producers in Colombia’s new specialty coffee scene. The altitude, stable climate, and exceptionally careful handling of the raw material create ideal conditions for developing complex yet defined aromatic profiles.

Néstor Lasso takes an approach focused on control and precision, developing processes that bring out intensity and sweetness without compromising cup clarity. The result is a structured, easy-to-read, consistent coffee designed to work well with both filter and espresso brewing.

Advanced Natural: controlling fermentation in the cherry

The Advanced Natural process used for this lot is an evolved version of the classic natural process, designed to guide fermentation precisely and repeatably. Processing begins with a selective harvest of only fully ripe cherries, chosen to ensure high and consistent sugar content, an essential condition for stable fermentation.

After harvesting, the cherries are left to rest for approximately 24 hours in a controlled oxidation stage in the cherry. During this initial stage, naturally occurring microorganisms gradually begin to activate, preparing the fruit for a more orderly and predictable fermentation.

This is followed by a first anaerobic fermentation in sealed tanks lasting approximately 48 hours, with oxygen strongly limited. This environment slows and regulates microbial activity, encouraging the development of sweet, clean fruit aromas. The cherries then move on to a second anaerobic stage, also lasting approximately 48 hours, designed to add depth and aromatic layering without losing definition.

At the end of fermentation, a gentle thermal conditioning process is applied to stabilize residual microbial activity and lock in the aromatic compounds that have developed. The coffee is then dried on raised beds for approximately 15–20 days, with frequent turning, until it reaches a final moisture content of around 10–11%. A final resting stage allows the coffee to stabilize and produce greater consistency during extraction.

Sweetness, juiciness, and aromatic clarity

In the cup, this process delivers a pronounced honey sweetness, accompanied by notes of peach and ripe cherry. The fresher elements evoke watermelon and melon, while strawberry rounds out the profile with a clean, bright liveliness. The body is balanced and the structure is defined, with noticeable yet orderly complexity.

This is a modern natural, intense yet composed, with an emphasis on aromatic clarity and a consistent profile.

A versatile, precise coffee

This Typica Mejorado performs especially well as a filter brew, bringing out its brightness and aromatic layering, while retaining balance and sweetness as an espresso, with a rounded, well-defined body.
A coffee for those seeking aromatic intensity, technical control, and a clean, reliable, contemporary cup.

Recommended for Filter and Espresso