Jose Lasso

Jose bought Finca El Diviso 29 years ago with savings from years of picking coffee in Pitalito. It started at a hectare and a half. Today it's 17 hectares — including a natural forest reserve — and 80% of it is planted with varieties like Gesha, Sidra, and the Pink Bourbon in this bag. He and his sons made the shift from commodity coffee to specialty to take control of their own future. This lot is the result of that work

Process

This coffee is small farm but the method by which it is fermented creates a lot interest. - Mosto Fermentation: "Mosto fermentation is a coffee processing technique where the sugary fruit juice and mucilage from freshly pulped coffee cherries are deliberately fermented with the beans — similar in concept to how grape must becomes wine — to develop more complex, fruit-forward flavors. The producer controls variables like time and temperature to steer the outcome, making it a more intentional and flavor-driven approach than standard washed processing."