El Diviso, Colombia - EXOTIC FILTER
The El Diviso coffee farm, nestled in Colombia's verdant Normandia district, is a family operation led by Jose Uribe Lasso and his three sons. Together, they're dedicated to elevating coffee quality by experimenting with distinctive coffee varieties and employing cutting-edge processing techniques.
Covering 14 hectares at an altitude of 1770m in Colombia, the El Diviso estate specializes in the Sidra variety of coffee. Through meticulous anaerobic natural processing, they create a tropical fruit-like flavor profile. Harvesting annually from October to December, with handpicked beans dried under controlled conditions for durability and quality preservation.
Region: Huila, Colombia
Producer: Jose Uribe Lasso & Sons
Farm: El Diviso
Varietal: Tabi
Process: Natural
Elevation: 1700 - 1800
Brewing Tips
17 grams Coffee (medium grind)
306 ml Water (~93°C)
For this coffee, we suggest using a ratio of 1 part coffee to 18 parts water, and aiming for an overall brew time of 2.30 minutes. This brew ratio is also a great starting point if you're brewing using an Aeropress, French Press (Plunger), Batch Brewer or Chemex.
The El Diviso coffee farm, nestled in Colombia's verdant Normandia district, is a family operation led by Jose Uribe Lasso and his three sons. Together, they're dedicated to elevating coffee quality by experimenting with distinctive coffee varieties and employing cutting-edge processing techniques.
Covering 14 hectares at an altitude of 1770m in Colombia, the El Diviso estate specializes in the Sidra variety of coffee. Through meticulous anaerobic natural processing, they create a tropical fruit-like flavor profile. Harvesting annually from October to December, with handpicked beans dried under controlled conditions for durability and quality preservation.
Region: Huila, Colombia
Producer: Jose Uribe Lasso & Sons
Farm: El Diviso
Varietal: Tabi
Process: Natural
Elevation: 1700 - 1800
Brewing Tips
17 grams Coffee (medium grind)
306 ml Water (~93°C)
For this coffee, we suggest using a ratio of 1 part coffee to 18 parts water, and aiming for an overall brew time of 2.30 minutes. This brew ratio is also a great starting point if you're brewing using an Aeropress, French Press (Plunger), Batch Brewer or Chemex.
The El Diviso coffee farm, nestled in Colombia's verdant Normandia district, is a family operation led by Jose Uribe Lasso and his three sons. Together, they're dedicated to elevating coffee quality by experimenting with distinctive coffee varieties and employing cutting-edge processing techniques.
Covering 14 hectares at an altitude of 1770m in Colombia, the El Diviso estate specializes in the Sidra variety of coffee. Through meticulous anaerobic natural processing, they create a tropical fruit-like flavor profile. Harvesting annually from October to December, with handpicked beans dried under controlled conditions for durability and quality preservation.
Region: Huila, Colombia
Producer: Jose Uribe Lasso & Sons
Farm: El Diviso
Varietal: Tabi
Process: Natural
Elevation: 1700 - 1800
Brewing Tips
17 grams Coffee (medium grind)
306 ml Water (~93°C)
For this coffee, we suggest using a ratio of 1 part coffee to 18 parts water, and aiming for an overall brew time of 2.30 minutes. This brew ratio is also a great starting point if you're brewing using an Aeropress, French Press (Plunger), Batch Brewer or Chemex.
In the rural district of Normandia, Colombia, lies El Diviso Farm, founded over two decades ago by Mr. Jose Uribe Lasso. Tucked away in a region called Brucellas, Pitalito, the farm stretches over 14 hectares of land at an elevation of 1770 meters above sea level.The harvest season for El Diviso Farm occurs once a year, beginning in October and ending in December. After many years of farming, Mr. Jose has enlisted the help of his three sons, Jonathan, Adrian, and Nestor, to assist in managing and producing high-quality coffee beans. With a passion for innovation, the three brothers have been experimenting with novel manufacturing methods, such as long fermentation times, oxidation, anaerobic fermentation, and re-application of mucilage juices to enhance the flavor of the coffee.The coffee cherry is only picked at the peak of ripeness, and the beans are naturally dried with careful temperature regulation to guarantee robustness and retain the highest quality possible. In addition to the coffee plantation and mill, the family maintains an extensive natural reserve of approximately 5 hectares, where they safeguard and promote the diversity of flora and fauna of the region.