ELI5: Finca El Diviso – Who, what, where?

ELI5: Finca El Diviso – Who, what, where?

Bypass coffee brewing: How can it improve extraction?

There is a lot of science to brewing coffee. Whether knowingly or unknowingly, we trigger – and try to control – an almost endless number of chemical reactions to achieve the perfect extraction. To do so, we have to tweak different variables – such as grind size, temperature, and coffee-to-water ratio – to get the […]


The Slingshot Chalice Puts a New Spin on Espresso Dosing

Hong Kong and Australia-based coffee equipment maker Slingshot Technology recently launched the Chalice Distributor Cup, a multipurpose espresso preparation tool for baristas. Displayed in its final production form at the…


Test Drive: The Linea Micra Espresso Machine from La Marzocco

Ready to find out how La Marzocco’s Linea Micra measures up? Read on for our full Test Drive review!  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Vasileia Fanarioti  The Linea Micra espresso machine by La Marzocco is the newest addition to their impressive line of home espresso machines. I was lucky to get my […]


Thread Coffee Roasters Opens Tailor-Made Roastery in Baltimore

The interwoven actions of Thread Coffee Roasters in Baltimore are finding exponentially more space this week with the grand opening of a brand-new production roastery and training lab. The worker-owned…

ELI5: Finca El Diviso – Who, what, where?

Know Your Sweeteners: Honey: Part One

Not all sweeteners are made equal! In this series, we’ll take a closer look at different types of sweeteners and syrups—starting with honey. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo by Arwin Neil Baichoo via Unsplash Though you can’t go wrong with simple syrup or the tried-and-true vanilla, there are many options when it […]


10 Minutes With Helena Oliviero: Part One

We talk with coffee champion and Q Grader Helena Oliveriero about her career, her life in Colombia, and what it means to be a young woman in the male-dominated coffee world.   BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Helena Oliviero Helena Oliviero, originally from Tuscany, Italy, is 28 years old, but already she […]


5 Cool Cafés Worth a Try in Chiang Mai

Chiang Mai, one of Thailand’s most fascinating cities, is home to a vibrant specialty-coffee scene, with many cafés and roasteriess often offering locally grown coffee. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Featured photo by Tim Durgan via Unsplash With a population of 3 million, Chiang Mai is a little (by Asian standards) gem in northern […]


What I Learned from My First Tea Ceremony

After taking in a brief moment of a tea ceremony in Thailand, I finally had the chance to participate in the full experience recently in Malaysia. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti In the years that I worked as a barista in a café, tea always played a marginal role in […]

ELI5: Finca El Diviso – Who, what, where?

10 Minutes With Helena Oliviero: Part One

We talk with coffee champion and Q Grader Helena Oliveriero about her career, her life in Colombia, and what it means to be a young woman in the male-dominated coffee world.   BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Helena Oliviero Helena Oliviero, originally from Tuscany, Italy, is 28 years old, but already she […]


Congrats to the Top-Ranking Qualifiers at U.S. CoffeeChamps Denver

Dozens of coffee professionals competed at qualifiers this weekend in Colorado for coveted spots at the U.S. Coffee Championships next month. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Cover photo by J. Marie Carlan For competitive coffee professionals in the USA, the U.S. Coffee Championships are the place to be. Over the weekend, the second USCC […]


Know Your Sweeteners: Honey: Part One

Not all sweeteners are made equal! In this series, we’ll take a closer look at different types of sweeteners and syrups—starting with honey. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo by Arwin Neil Baichoo via Unsplash Though you can’t go wrong with simple syrup or the tried-and-true vanilla, there are many options when it […]


Breaking New Ground: A Sicilian Coffee Plantation, Part 2

The Morettino family has successfully cultivated a coffee plantation right in Sicily. Next on the agenda: making the island an international coffee hub. BY JOSEPH PHELANSPECIAL TO BARISTA MAGAZINE ONLINE Feature photo by Tomas Anton Escobar via Unsplash Editor’s note: Check out part one of this story here. Andrea Morettino’s family has proven that coffee […]

ELI5: Finca El Diviso – Who, what, where?

ELI5: Finca El Diviso – Who, what, where?

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

ELI5: Finca El Diviso – Who, what, where?

I was watching the Barista World Championships a few nights ago and Anthony Douglas, the first place winner, was talking about the coffee he was using for the completion.

"Anaerobic, natural Sidra, produced by Nestor Lasso, on his farm, El Diviso, in the region of Huila, Colombia."

Great. Knew it might be hard to track down, but it also might be something fun to check out.

Not having much luck finding a bevvy of El Diviso coffee in the US, but there are a decent amount of hits from the UK and some other countries around the world. But that's where it gets weird – all these sites have different names for people who own El Diviso. I can't make heads or tales of what exactly El Diviso is and who owns/runs it, with the occasional where it is entering the fray too.

Annoyingly, the only "official" internet presence that FED has is their instagram profile. It's rarely posted to, has no real information on it, and the website in the profile is still under construction. A dead end, for all intents and purposes. To google it is. There's also fincadiviso, but that looks much less official, which is impressive.

Naturally, the first name that I came upon was Nestor Lasso. Simple enough, Anthony mentions him by name in the video. Googling his name + coffee gets a few hits. Often times, he comes up with El Diviso mentioned as his family's farm alongside his brother, Adrian, and his father, Jose. Passport Coffee lists Jose Lasso as the owner of the farm since 1997. Slurp notes that the farm is in Quindio, which is in a totally different department of Colombia (like a state in the US), and is still like 7 hours from Huila proper.

Marre Terra coffee lists El Diviso as being owned by Luis Contreras, but also mentions Luis Carlos Guzmán owns Finca El Diviso, whereas he was just a producer on the first page.

Blanchard's El Diviso listing has another completely different name tied to it – Jhon Edison Molano. The one says he owns the farm (allegedly buying it in 2007 after selling a motorcycle), but the kicker is that it lists the farm being in Tolima, Colombia, which is like 4 hours North of Huila. There was a Jhon on Marre Terra's page, as part of Luis Carlos Guzmán's team, but the rest of the name different.

Devocion's listing for an El Diviso sidra mentions the name Jonathan Delgado, and that's the only time I've been able to even find that name in relation to El Diviso.

I feel like I went down a real rabbit hole here, based off simply "huh, that coffee sounds good, I'd like to try it" but… what the hell is going on? I mean, I'm going to assume some parsing of it certainly is the blurry understanding I have of farmer vs. producer vs. owner but… unless there are like 4-5 different El Divisos in Colombia, I'm either legitimately confused or incredibly stupid.

Past that, anyone got a good lead for finding the actual coffee I was looking for? Devocion was pretty much my only option for a US-based, but… definitely has a different name attached to it vs. the Lasso family.

submitted by /u/Radioactive24
[link] [comments]

ELI5: Finca El Diviso – Who, what, where?

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

ELI5: Finca El Diviso – Who, what, where?

Shopping cart0
There are no products in the cart!
Continue shopping
0