Black & White - Lasso y Vergara - Community Project | Colombia
Colombia — Lasso y Vergara El Diviso Community Project (Thermal Shock Natural)
Tastes Like — 🍊 Sweet Citrus • 🍒 Red Cherry • 🍫 Milk Chocolate
DETAILS
- Producers: Nestor Lasso, Adrian Lasso & Jhoan Vergara
- Farm: El Diviso
- Region: Bruselas, Huila, Colombia
- Variety: Various (Chiroso, Red Bourbon, Sidra)
- Process: Thermal Shock Natural
- Size: 340g (12oz)
INTRO
The Lasso y Vergara Community Project brings together three lots from El Diviso — Chiroso, Red Bourbon, and Sidra — each processed using the farm's signature thermal shock natural protocol. The result is a beautifully balanced cup combining bright citrus, generous red cherry, and a long milk chocolate finish: expressive and complex without tipping into excess.
THE PRODUCER
Nestor and Adrian Lasso took over their family farm in Bruselas, Huila, and immediately set their sights on specialty coffee. They partnered with Jhoan Vergara — a relative and fellow son of a coffee farmer — to create El Diviso, now recognised internationally for its experimental processing protocols and extraordinary flavour outcomes.
Though their parents were commodity coffee farmers, Nestor, Adrian, and Jhoan have taken a profound interest in what coffee can achieve at the specialty level. Their Community Project is a direct expression of that collaborative spirit — blending the best of each variety on their farm into a single expressive lot.
THE PROCESS
The Thermal Shock Natural process at El Diviso involves:
- 🍒 Peak-Ripeness Harvesting — Cherries handpicked at optimal sugar development
- 🌡️ First Oxidation — 12 hours at a controlled temperature
- 🧪 First Anaerobic Fermentation — Sealed tanks for 50 hours
- 💨 Second Oxidation — Open-air tanks for a further 20 hours
- 🧪 Second Anaerobic Fermentation — 30 hours submerged in musto collected during oxidation
- ☀️ Masquesina Drying — Dried to optimal moisture content
The thermal shock protocol applied to natural coffees produces intensity with control — a hallmark of El Diviso's innovation.
THE CUP
Bright, sweet, and balanced: sweet citrus opens with an uplifting clarity, giving way to generous red cherry that provides body and richness. The finish is long and smooth, settling into a satisfying milk chocolate warmth that makes this one of the most approachable lots from El Diviso.
Flavour Notes
- 🍊 Sweet Citrus
- 🍒 Red Cherry
- 🍫 Milk Chocolate
Original: $46.97
-65%$46.97
$16.44Black & White - Lasso y Vergara - Community Project | Colombia
Colombia — Lasso y Vergara El Diviso Community Project (Thermal Shock Natural)
Tastes Like — 🍊 Sweet Citrus • 🍒 Red Cherry • 🍫 Milk Chocolate
DETAILS
- Producers: Nestor Lasso, Adrian Lasso & Jhoan Vergara
- Farm: El Diviso
- Region: Bruselas, Huila, Colombia
- Variety: Various (Chiroso, Red Bourbon, Sidra)
- Process: Thermal Shock Natural
- Size: 340g (12oz)
INTRO
The Lasso y Vergara Community Project brings together three lots from El Diviso — Chiroso, Red Bourbon, and Sidra — each processed using the farm's signature thermal shock natural protocol. The result is a beautifully balanced cup combining bright citrus, generous red cherry, and a long milk chocolate finish: expressive and complex without tipping into excess.
THE PRODUCER
Nestor and Adrian Lasso took over their family farm in Bruselas, Huila, and immediately set their sights on specialty coffee. They partnered with Jhoan Vergara — a relative and fellow son of a coffee farmer — to create El Diviso, now recognised internationally for its experimental processing protocols and extraordinary flavour outcomes.
Though their parents were commodity coffee farmers, Nestor, Adrian, and Jhoan have taken a profound interest in what coffee can achieve at the specialty level. Their Community Project is a direct expression of that collaborative spirit — blending the best of each variety on their farm into a single expressive lot.
THE PROCESS
The Thermal Shock Natural process at El Diviso involves:
- 🍒 Peak-Ripeness Harvesting — Cherries handpicked at optimal sugar development
- 🌡️ First Oxidation — 12 hours at a controlled temperature
- 🧪 First Anaerobic Fermentation — Sealed tanks for 50 hours
- 💨 Second Oxidation — Open-air tanks for a further 20 hours
- 🧪 Second Anaerobic Fermentation — 30 hours submerged in musto collected during oxidation
- ☀️ Masquesina Drying — Dried to optimal moisture content
The thermal shock protocol applied to natural coffees produces intensity with control — a hallmark of El Diviso's innovation.
THE CUP
Bright, sweet, and balanced: sweet citrus opens with an uplifting clarity, giving way to generous red cherry that provides body and richness. The finish is long and smooth, settling into a satisfying milk chocolate warmth that makes this one of the most approachable lots from El Diviso.
Flavour Notes
- 🍊 Sweet Citrus
- 🍒 Red Cherry
- 🍫 Milk Chocolate
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Colombia — Lasso y Vergara El Diviso Community Project (Thermal Shock Natural)
Tastes Like — 🍊 Sweet Citrus • 🍒 Red Cherry • 🍫 Milk Chocolate
DETAILS
- Producers: Nestor Lasso, Adrian Lasso & Jhoan Vergara
- Farm: El Diviso
- Region: Bruselas, Huila, Colombia
- Variety: Various (Chiroso, Red Bourbon, Sidra)
- Process: Thermal Shock Natural
- Size: 340g (12oz)
INTRO
The Lasso y Vergara Community Project brings together three lots from El Diviso — Chiroso, Red Bourbon, and Sidra — each processed using the farm's signature thermal shock natural protocol. The result is a beautifully balanced cup combining bright citrus, generous red cherry, and a long milk chocolate finish: expressive and complex without tipping into excess.
THE PRODUCER
Nestor and Adrian Lasso took over their family farm in Bruselas, Huila, and immediately set their sights on specialty coffee. They partnered with Jhoan Vergara — a relative and fellow son of a coffee farmer — to create El Diviso, now recognised internationally for its experimental processing protocols and extraordinary flavour outcomes.
Though their parents were commodity coffee farmers, Nestor, Adrian, and Jhoan have taken a profound interest in what coffee can achieve at the specialty level. Their Community Project is a direct expression of that collaborative spirit — blending the best of each variety on their farm into a single expressive lot.
THE PROCESS
The Thermal Shock Natural process at El Diviso involves:
- 🍒 Peak-Ripeness Harvesting — Cherries handpicked at optimal sugar development
- 🌡️ First Oxidation — 12 hours at a controlled temperature
- 🧪 First Anaerobic Fermentation — Sealed tanks for 50 hours
- 💨 Second Oxidation — Open-air tanks for a further 20 hours
- 🧪 Second Anaerobic Fermentation — 30 hours submerged in musto collected during oxidation
- ☀️ Masquesina Drying — Dried to optimal moisture content
The thermal shock protocol applied to natural coffees produces intensity with control — a hallmark of El Diviso's innovation.
THE CUP
Bright, sweet, and balanced: sweet citrus opens with an uplifting clarity, giving way to generous red cherry that provides body and richness. The finish is long and smooth, settling into a satisfying milk chocolate warmth that makes this one of the most approachable lots from El Diviso.
Flavour Notes
- 🍊 Sweet Citrus
- 🍒 Red Cherry
- 🍫 Milk Chocolate
