El Diviso — San Agustín

Finca El Diviso is located in the Normandía village of Pitalito, within the Huila region of Colombia. The farm was established by the brothers' grandfather, José Uribe Lasso, who purchased the land in the late 1990s after relocating from Nariño. Today, the farm spans 18 hectares, with 15 hectares dedicated to coffee cultivation and the remainder preserved as natural forest. The estate sits at an altitude of approximately 1,750 to 1,850 meters above sea level, benefiting from fertile volcanic soils and a temperate climate that supports slow, consistent cherry development.

Approximately eight years ago, Néstor and Adrián Lasso took over the family farm with a vision to move beyond the traditional Caturra and Castillo production practiced by their parents. Their transition into specialty coffee was marked by a commitment to experimentation and the introduction of exotic varieties. This shift was further bolstered by a strategic partnership with Jhoan Vergara of the neighboring Finca Las Flores, allowing the young producers to pool their technical knowledge and resources to elevate their output to international competition standards.

El Diviso is distinguished by its diverse portfolio of coffee varieties, which includes Chiroso, Sidra, Geisha, Pacamara, Pink Bourbon, Ombligon, Papayo, and Typica Mejorado. The farm’s reputation is built upon a foundation of obsessive attention to detail, particularly in the post-harvest stage. Néstor Lasso, who manages the farm's cupping lab, leads the development of complex fermentation protocols that have become a hallmark of the El Diviso brand.

Processing at El Diviso is highly technical, often involving anaerobic fermentation, thermal washing, extended maceration, and the use of cherry lixiviates to enhance flavor complexity. These methods are designed to amplify the natural characteristics of the varieties, resulting in cup profiles frequently noted for their intense fruit character, sparkling acidity, and aromatic depth. By controlling variables such as oxygen exposure and temperature, the team consistently produces microlots that stand out on global cupping tables.

Beyond individual production, the farm has engaged in collaborative efforts with exporters and industry experts to refine their protocols. This includes a notable multi-year partnership with CATA Export, which facilitated a journey of trial and error to define specific fermentation standards aimed at the European and UK specialty markets. This collaborative approach has helped bridge the gap between farm-level innovation and the requirements of high-end roasteries.

Today, El Diviso stands as a symbol of the new generation of Colombian coffee producers who balance family heritage with modern scientific rigor. The farm’s success has made it a frequent reference point in specialty coffee circles, with its coffees regularly featured in international competitions and by prestigious roasters worldwide. The story of El Diviso remains one of continuous evolution, as the Lasso brothers continue to push the boundaries of what is possible in coffee processing and variety selection.