Beliebte Suchanfragen
TYPICA MEJORADO
NESTOR LASSO / EL DIVISO / HUILA / COLOMBIA / TYPICA MEJORADO / 1750 MASL
Bright and juicy up front, this coffee opens with a golden kiwi sparkle tangy, tropical, and mouth-watering. As it cools, lychee sweetness drifts in, soft and floral, giving the cup an almost perfumed elegance. The mid-palate deepens into ripe mango, lush and honeyed, adding weight and a rounded tropical richness. The finish is where it really lingers: ripe Pu-Erh tea notes bring a smooth, earthy depth with a gently fermented, tea-like warmth that balances the fruit and keeps everything grounded. Clean yet complex, this is a vibrant cup with a refined, lingering aftertaste, tropical brightness wrapped in calm, mature depth.
Normaler Preis
€14,00
pro
kg
Größe:
100g
TYPICA MEJORADO
Normaler Preis
€14,00
pro
kg
Produktvarianten
Größe:
100g
What this coffee feels like
The moment starts bright and easy. Sunlight fills the room, fruit on the table feels fresh and inviting, and conversation flows without effort. The first sips feel lively and clear, setting a light, energetic tone.
As the cups empty and the afternoon stretches on, everything slows slightly. The sweetness becomes softer, more rounded. People lean back, listening as much as they talk. The mood turns calm and settled, without losing its warmth.
By the end, the room feels grounded and relaxed. The brightness lingers, balanced by a gentle depth that stays present without taking over. It’s the kind of moment that doesn’t ask for attention — it simply stays with you.
This coffee's story
Five years ago, Néstor and Adrián Lasso transformed their family farm into a hub of innovation, joining forces with Jhoan Vergara to create El Diviso near Pitalito, Huila. In partnership with Cata Export, they developed cutting-edge fermentation protocols that have taken Colombian coffee to new heights, earning 1st place at the Brewers Cup in Ireland and recognition across Europe. Raised in Normandía, Huila, Néstor Lasso embodies a new generation of Colombian coffee growers driven by passion, precision, and purpose.
With the support of Cata Export and training from SENA, he mastered processing, cupping, and market strategy, proving that true excellence begins with passion.
The alliance between Cata Export and El Diviso stands as a model of collaboration that empowers young producers and redefines how Colombian coffee is valued worldwide.
Processing
Step 1 – Selective Harvesting only fully ripe cherries are handpicked to ensure high sweetness, clean flavors, and uniformity before processing.
Step 2 – Pre-Fermentation Oxidation (In Cherry) Cherries rest for 24 hours in cherry, allowing controlled oxidation that initiates enzymatic activity and enhances red-fruit complexity.
Step 3 – First Fermentation (Anaerobic) Cherries are placed in sealed tanks for 48 hours of anaerobic fermentation, developing floral intensity and raspberry-like aromatics characteristic of high-elevation Geisha.
Step 4 – Depulping After fermentation, cherries are depulped carefully to preserve mucilage integrity and avoid mechanical damage.
Step 5 – Second Fermentation (Extended & Controlled) The depulped parchment undergoes a secondary controlled fermentation of 48–72 hours, allowing deeper caramelized notes, grenadine sweetness, and cacao-like intensity.
Step 6 – Thermal Shock Rinse A thermal shock is applied: Hot rinse: stabilizes fermentation enzymes and locks in aromatics Cold rinse: tightens the parchment structure, resulting in cleaner, brighter acidity This step enhances clarity, sweetness, and the pronounced fruit expression.
Step 7 – Slow Drying on Raised Beds Parchment is dried on shaded raised beds for 18–22 days, maintaining slow dehydration that protects volatile aromatics and enhances the silky structure.
Step 8 – Resting & Stabilization Once moisture reaches 10–11%, coffee is stabilized for 10–15 days before milling, allowing flavors to integrate and the cup profile to become more refined.