Sandia Sunrise

Finca El Diviso is located near the town of Pitalito in the Huila region—one of Colombia’s most renowned coffee-growing areas. The farm is run by a young generation led by Néstor Lasso, who, together with his brother Adrián and colleague Jhoan Vergara, has transformed the family estate into a laboratory for modern coffee processing. In collaboration with the exporter Cata Export, they developed fermentation protocols that earned them first place at the Brewers Cup in Ireland and attention across Europe. And it is precisely this processing that makes this coffee such an exceptional experience.

Ripe cherries undergo 24 hours of controlled oxidation, followed by double anaerobic fermentation—first 48 hours in sealed tanks, then another 48 hours in fermentation bags. This is followed by thermal stabilization and slow drying on African beds for 15–20 days. The result is an incredibly complex cup, where creamy melon gives way to sweet-and-sour cherry notes, all rounded off by a refreshing, sparkling finish reminiscent of Sprite. A coffee for adventurers who want more than just a “pleasant cup.”