El Diviso is a family owned estate located in the high altitude region of Huila, Colombia. Under the leadership of Néstor Lasso and his family, the farm has transitioned from traditional coffee production to a specialty focused operation built on experimentation and varietal innovation. Over the years, El Diviso has strengthened its processing facilities, refined its approach to varietal selection, and implemented advanced drying systems to unlock new dimensions of flavour in Colombian coffee.
The estate benefits from an exceptional terroir that includes high elevation, volcanic soils, cool nighttime temperatures and consistent rainfall. These conditions support slow cherry development, allowing the beans to build density, complexity and clarity. The team at El Diviso combines precise agronomic practices, including selective hand picking of fully ripe cherries, with tailored processing methods and controlled drying curves to produce coffees with refined profiles and international distinction.
One of El Diviso’s prized varieties is Ombligón, a recent natural mutation identified in Huila, Colombia. The name "Ombligón" comes from the Spanish word for "navel," referring to the distinctive shape of the cherries, which have a small protrusion resembling a navel. This variety shares characteristics with Caturra, such as broad leaves, clustered cherries, and vertically growing branches, as well as a higher density that results in fewer defective beans during flotation.
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Approximately eight years ago, Néstor and Adrián took over the family farm, choosing to explore the world of specialty coffee and adopt innovative practices instead of following their parents' traditional methods. Currently, at 25 and 27 years old, they have turned El Diviso into a beacon of quality and experimentation in the coffee industry.
El Diviso, spanning 18 hectares, has undergone a generational shift that has transformed its production approach. Initially dedicated to traditional coffee with varieties such as Caturra and Castillo, Néstor and Adrián decided to invest in exotic varieties and innovative fermentation processes. Thanks to their vision, they have managed to produce exceptional lots that have captivated the most demanding markets worldwide.
El Diviso is a family owned estate located in the high altitude region of Huila, Colombia. Under the leadership of Néstor Lasso and his family, the farm has transitioned from traditional coffee production to a specialty focused operation built on experimentation and varietal innovation. Over the years, El Diviso has strengthened its processing facilities, refined its approach to varietal selection, and implemented advanced drying systems to unlock new dimensions of flavour in Colombian coffee.
The estate benefits from an exceptional terroir that includes high elevation, volcanic soils, cool nighttime temperatures and consistent rainfall. These conditions support slow cherry development, allowing the beans to build density, complexity and clarity. The team at El Diviso combines precise agronomic practices, including selective hand picking of fully ripe cherries, with tailored processing methods and controlled drying curves to produce coffees with refined profiles and international distinction.
One of El Diviso’s prized varieties is Ombligón, a recent natural mutation identified in Huila, Colombia. The name "Ombligón" comes from the Spanish word for "navel," referring to the distinctive shape of the cherries, which have a small protrusion resembling a navel. This variety shares characteristics with Caturra, such as broad leaves, clustered cherries, and vertically growing branches, as well as a higher density that results in fewer defective beans during flotation.
.
Approximately eight years ago, Néstor and Adrián took over the family farm, choosing to explore the world of specialty coffee and adopt innovative practices instead of following their parents' traditional methods. Currently, at 25 and 27 years old, they have turned El Diviso into a beacon of quality and experimentation in the coffee industry.
El Diviso, spanning 18 hectares, has undergone a generational shift that has transformed its production approach. Initially dedicated to traditional coffee with varieties such as Caturra and Castillo, Néstor and Adrián decided to invest in exotic varieties and innovative fermentation processes. Thanks to their vision, they have managed to produce exceptional lots that have captivated the most demanding markets worldwide.
