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

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

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

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

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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.

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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?

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