{"product_id":"colombia-finca-el-diviso-nestor-adrian-lasso-thermal-shock-washed-gesha","title":"Colombia - Finca El Diviso - Nestor \u0026 Adrián Lasso - Gesha - Thermal Shock","description":"\u003cul\u003e\n\u003cli style=\"text-align: left;\"\u003e\n\u003cb\u003eCountry:\u003c\/b\u003e\u003cspan\u003e Colombia\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003e\n\u003cb\u003eRegion:\u003c\/b\u003e\u003cspan\u003e Acevedo, Huila\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003e\n\u003cstrong\u003eFarm: \u003c\/strong\u003eFinca El Diviso\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003e\n\u003cb\u003e\u003cspan\u003eProducer: \u003c\/span\u003e\u003c\/b\u003eNestor \u0026amp; Adrián Lasso\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eVarietal:\u003c\/b\u003e\u003cspan\u003e Gesha\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eProcess\u003c\/b\u003e\u003cspan\u003e: Washed Thermal Shock + 60hr Anaerobic Fermentation\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAltitude:\u003c\/b\u003e\u003cspan\u003e 1,850 MASL\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eCupping Notes:\u003c\/b\u003e\u003cspan\u003e Fruit Loops, Apricot, Lychee, Eucalyptus, Jasmine, Red Licorice\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003e ** Rest: We suggest to let all of our coffees rest 12-14 days prior to sampling, and 3-6 Weeks for Highly Processed Coffees **\u003c\/strong\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003e\n\u003cb\u003eGood For: \u003c\/b\u003ePour Over, Auto Drip, Espresso\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003eFinca El Diviso was founded by José Uribe. Two generations later his grandsons, Néstor Lasso and his brother Adrian, run Finca El Diviso\u003c\/strong\u003e—having transitioned from conventional coffee production into a forward-thinking microlot operation. \u003cmeta charset=\"UTF-8\"\u003eNéstor 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. \u003c\/span\u003e\u003cspan\u003eAt El Diviso, the focus is on varietal excellence and precision processing in order to highlight terroir, varietal signature and craftsmanship.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cstrong\u003eGeisha needs little introduction \u003c\/strong\u003e— 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003eA \u003cstrong data-end=\"35\" data-start=\"2\"\u003e60-hour thermal shock process\u003c\/strong\u003e is a process where a coffee first undergoes an extended 60-hour controlled anaerobic fermentation—\u003cstrong\u003efollowed by a rapid temperature shift using hot and cold water called, Thermal Shock.\u003c\/strong\u003e 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.\u003c\/span\u003e\u003c\/p\u003e","brand":"Second Spin Roasting Co.","offers":[{"title":"8oz","offer_id":52475216232760,"sku":null,"price":32.0,"currency_code":"USD","in_stock":false},{"title":"12oz","offer_id":52475216265528,"sku":null,"price":47.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":52475216298296,"sku":null,"price":247.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0899\/3053\/1128\/files\/nestorrr.jpg?v=1780699462","url":"https:\/\/secondspinroasting.com\/products\/colombia-finca-el-diviso-nestor-adrian-lasso-thermal-shock-washed-gesha","provider":"Second Spin Roasting Co.","version":"1.0","type":"link"}