Colombia: El Diviso Typica Mejorado

Sensory profile: Melon, honey, peach, cherry, watermelon, strawberry

Variety: Typica Mejorado

Process: Advanced Natural

Country: Colombia

Region: Huila, Pitalito

Altitude: 1,750 m

Company: El Diviso – Néstor Lasso

A new generation Colombian natural

This Typica Mejorado by El Diviso, one of the most representative producers of the new Colombian specialty, originates in the Pitalito district, in the southern Huila region. The altitude, stable climate, and extremely careful management of the raw materials create the ideal conditions for the development of complex yet defined aromatic profiles.

Néstor Lasso works with a control- and precision-oriented approach, developing processes that allow for the expression of intensity and sweetness without compromising the cleanliness of the cup. The result is a structured, legible, and consistent coffee, designed to be suitable for both filter extractions and espresso.

Advanced Natural: Controlling Fermentation in Cherry

The Advanced Natural process applied to this batch is an advanced version of the classic natural process, designed to guide fermentation precisely and repeatably. The process begins with a selective harvest of only fully ripe cherries, chosen to ensure a high and consistent sugar content, essential for stable fermentation.

After harvesting, the cherries are left to rest for approximately 24 hours in a controlled oxidation phase. During this initial stage, the naturally occurring microorganisms gradually begin to activate, preparing the fruit for a more orderly and predictable fermentation.

This is followed by an initial anaerobic fermentation in sealed tanks lasting approximately 48 hours , where oxygen is severely limited. This environment slows and regulates microbial activity, favoring the development of sweet, clean fruity aromas. The cherries then move on to a second anaerobic phase , also lasting approximately 48 hours , designed to increase depth and aromatic layering without losing definition.

At the end of fermentation, gentle thermal conditioning is applied to stabilize residual microbial activity and lock in the developed aromatic compounds. Drying then takes place on raised beds for approximately 15–20 days , with frequent rotation, until a final humidity of around 10–11% is reached. A final resting phase allows the coffee to stabilize and offer greater consistency in extraction.

Sweetness, juiciness and aromatic clarity

In the cup, this work translates into a distinct honeyed sweetness, accompanied by notes of peach and ripe cherry. The fresher note recalls watermelon and melon, while strawberry rounds out the profile with a clean and bright liveliness. The body is balanced, the structure defined, with a present yet always orderly complexity.

It is a modern natural, intense but composed, which favours aromatic clarity and coherence of profile.

A versatile and precise coffee

This Typica Mejorado expresses itself with great effectiveness in filter extraction , where brightness and aromatic stratification emerge, but it maintains balance and sweetness even in espresso , with a round and well-defined body.
A coffee designed for those seeking aromatic intensity, technical control, and a clean, reliable, and contemporary cup.

Recommended for Filter and Espresso