This coffee was produced by Nestor Lasso. Nestor who is 22 years old, spends most of his time in the town centre in the main coffee cooperatives roasting samples, cupping, learning and meeting new people. There is no doubt he is the sales person in the family, that is how CATA met him and very quickly became good friends. On the other hand, brother Adrian, 24 year old spends all his time at the farm helping his dad Jose at the mill centre. He reads and then researches and experiments with what he's learned at the farm. He's very passionate about fermentation and most of all natural processes.
Finca El Diviso became CATA’s first ever project, they buy cherries in partnership with him and mill the coffee together in order to support other neighbouring producers, helping Nestor to meet the demand all year round.
48 hours of oxidation in the cherry temperature control. When the temperature of this mass reaches 25 degrees, this coffee is pulped. Then this mass is fermented for 48hrs and slightly washed with ozonated water, leaving mucilage on the bean and left to dry in the sun for 15 days.
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We source speciality grade coffee which is full traceable and ethically sourced. Read more about our ethics.
TIPS: All our coffee beans are roasted fresh and are best consumed within 6 weeks of roast date. Always reseal in our airtight bag and store at ambient temperature.