Three Marks - Nestor Lasso Chiroso

Nestor Lasso and his brother Adrian broke from their family's traditions to venture into specialty coffee, teaming up with Jhoan Vergara to establish El Diviso by merging their family farms. Their collaboration, including with Cat and Pierre from CATA Export, has enhanced coffee quality, earned recognition in European barista competitions, and created career pathways for young producers in the industry. The coffee processing begins with the selection of the ripest cherries, followed by a 16-hour oxidation at room temperature (22°C - 30°C). Anaerobic fermentation takes place in sealed plastic tanks for 38 hours, maintaining an average temperature of 16°C - 18°C. After harvesting cherry must for 6 hours and pulping, the beans and mucilage undergo a 6-hour oxidation. Subsequently, there is a 24-hour fermentation at 32°C with the harvested must, followed by a thermal shock. Finally, the beans are dried at 30°C until reaching 11% humidity.