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Pressco Roastery

Colombia El Diviso - Ethiopian

Colombia El Diviso - Ethiopian

Regular price €20,00 EUR
Regular price Sale price €20,00 EUR
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Region Huila
Variety Ethiopian varieties / Bourbon aji
Notes Spices • Pomegranate • Mango
Producer Nestor Lasso 
Altitude 1800m

You know those moments when you feel the need to spice things up a bit? We know exactly what you mean. This mix of spices, pomegranate and mango, will make you unleash your wilder side and see things from a different perspective. It’s ok to go crazy from time to time.

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 days 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 centre, 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 centre. He reads, does researches 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. The cherries are hand picked and selected to reach a optimal maturity stage.

Step 2. Selection of cherries by floats

Step 3. Anaerobic fermentation in a plastic bag for 24-32h at a temperature of 16°-17°

Step 4. Pulping in tolba for oxidation for 6h

Step 5. Capture of cheery leachate

Step 6. The coffee is fermented with the cerea leachate for 28-38h

Step 7. Wash with hot water to remove mucilage (thermal shock)

Step 8. Drying in a canopy for 16-25 days depending on the weather. 

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