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Pressco Roastery

Colombia El Diviso - Caturra

Colombia El Diviso - Caturra

Regular price €20,00 EUR
Regular price Sale price €20,00 EUR
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Region Huila
Variety Caturra Chiroso
Notes Marmelade • Starfruit • Maple syrup
Producer Nestor Lasso 
Altitude 1800m


If sunset would be a coffee, this would probably be it. A combination of mellow, laid-back mood, while gazing at the beauty of nature blending its soft, warm and vibrant tones, that taste like marmalade, starfruit and maple syrup.   

One of the most exciting parts of our 2022 trip to origin in Colombia was meeting Nestor Lasso in Huila, the heart of Bruselas. Not only was this a long sought and well-deserved ending to a day long journey with Cata & Pierre, but it was also an inspiring beginning.

 Nestor, who is only 22, spends most of his time in the town center, in the main coffee cooperatives, roasting samples, cupping, learning and meeting people. No doubt, he is the Sales guy in the family. That is how we met him, that is how we became acquainted with his passion and that is how we became good friends.

On the other hand, his brother Adrian, 24, spends all his time at the farm helping his dad Jose at the mill center. He reads, does research and experiments at the farm, challenging tradition with ideas and understanding fermentation and all other natural processes.

Basically, they take conventional codes of coffee production, twist them, experiment with exotic varieties, micro-organisms, fermentation methods and bold ideas. Nestor’s drive for novelty inspired us not only to buy his coffee, but to be more involved in the areas he needed help the most.

This is one of the first direct trade relationships we’ve established in Huila through our partners at the origin Cata Export and we’ve enjoyed it since 2019.


Step 1. Selection of ripe cherries and oxidation 12h at 25°C

Step 2. Anaerobic fermentation in a bag for 50 hours at temperature of 16-18°C after take the coffee to a tank for oxidation for 20h at a max temp of 42°C

Step 3. Take the cheery for anaerobic fermentation for 30h at 16-20°C

Step 4. Submerge the cherries in water at 45°C adding the leachate from the previous harvest, recirculating leachate for 18h/

Step 5. Drying in a marquee at 32°C, drying is interrupted at 18% humidity then transferred to a black plastic bag in a cellar without light and left to rest for 60h. After is dried until 11% moisture.


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