Colombia - Finca El Diviso - Nestor & Adrián Lasso - Gesha - Thermal Shock

• Country: Colombia
• Region: Acevedo, Huila
  
• Farm: Finca El Diviso
• Producer: Nestor & Adrián Lasso
  
• Varietal: Gesha
• Process: Washed Thermal Shock + 60hr Anaerobic Fermentation
• Altitude: 1,850 MASL
• Cupping Notes: Fruit Loops, Apricot, Lychee, Eucalyptus, Jasmine, Red Licorice
  
•  ** Rest: We suggest to let all of our coffees rest 12-14 days prior to sampling, and 3-6 Weeks for Highly Processed Coffees **
• Good For: Pour Over, Auto Drip, Espresso

Finca El Diviso was founded by José Uribe. Two generations later his grandsons, Néstor Lasso and his brother Adrian, run Finca El Diviso—having transitioned from conventional coffee production into a forward-thinking microlot operation. Néstor puts it simply: he saw specialty coffee as a real path forward, both economically and as a craft, and committed fully. The farm now grows an impressive range of varietals — Chiroso, Sidra, Gesha, Pacamara, Pink Bourbon, and more — each processed with the same obsessive attention to detail. At El Diviso, the focus is on varietal excellence and precision processing in order to highlight terroir, varietal signature and craftsmanship.

Geisha needs little introduction — it's one of the most celebrated varieties in specialty coffee, and growing it well is no small feat. At El Diviso, Néstor and Adrián give it the full treatment: only the ripest cherries make the cut, and the processing is layered and precise. After an initial oxidation and submerged fermentation, the cherries are depulped and go into a 60-hour anaerobic fermentation before a thermal shock locks everything in at just the right moment. Drying happens in the same controlled stainless steel chambers used across the farm, keeping temperatures under 38°C to protect the variety's signature aromatics. The washed process lets the Geisha speak for itself — all clarity and refinement.

A 60-hour thermal shock process is a process where a coffee first undergoes an extended 60-hour controlled anaerobic fermentation—followed by a rapid temperature shift using hot and cold water called, Thermal Shock. This sudden change in temperature is designed to halt fermentation at a precise moment and help preserve volatile aromatic compounds that contribute to the coffee's flavor and fragrance. Producers use the technique to enhance clarity, sweetness, and complexity while maintaining a clean cup profile, often resulting in vibrant fruit notes, pronounced florals, and a more expressive overall character.