El Diviso

“All professions are an art form.” These words, spoken by Jhoan Vergara’s mother—a renowned coffee producer who won Colombia's Cup of Excellence in the early 2000s—reflect the deep-rooted passion that Jhoan inherited. This passion led him to enroll in SENA, Colombia’s national coffee training service, in Pitalito, where he honed his expertise in coffee production, roasting, cupping, and exporting.

This particular lot is a collaboration between Jhoan and brothers Nestor and Adrian Lasso—each a highly skilled and celebrated producer. Their partnership reflects a shared dedication to precision and mastery in coffee production. The process begins with cherries harvested at an optimal brix level of 13-16°, followed by float separation and disinfection. The cherries then undergo a 24-hour in-cherry fermentation, and a secondary pupled-fermentation for 20 hours before being carefully dried under parabolic shade for 15 days.

 *Roasts Tuesday, Ships the following day.