Holy Sh*t

Coffee Info

Bright, candy-sweet sweetness that is quickly layered with juicy, tropical guava, offering acidity and vibrancy. It’s all grounded by an unexpected but beautiful twist of fresh basil — giving the cup a cooling, herbal finish that elevates it from fruit-bomb to flavour symphony.

Thanks to the meticulous anaerobic natural process and unique varietal, it maintains structure and cleanliness despite its intensity.

Farm/ Producer Info - 

Five years ago, Nestor and Adrian Lasso took over their family farm and shifted toward specialty coffee. They partnered with Jhoan Vergara to form El Diviso, combining two family farms near Pitalito, Huila. Through a close collaboration with Cata Export, they developed fermentation protocols and have since seen their coffees featured — and win — in European barista competitions, including 1st place at the Brewers Cup in Ireland.

The partnership between Cata Export and El Diviso shows the power of working directly with producers. This collaboration has allowed young farmers like Nestor to stay in coffee, grow professionally, and contribute to shifting the perception and consumption of coffee in Colombia and beyond.

Region Info

Pitalito, located in the lush southern highlands of Huila, is one of Colombia’s most celebrated coffee-growing regions, known for its high elevations, rich volcanic soil, and consistently vibrant, complex-sub profiles

Process Info

Selection & Overflow – Only fully ripe cherries are hand‑selected and overflowed.

Dry Cherry Oxidation – Oxidation for 36 hours at ~25 °C.

Anaerobic Fermentation – Fermented in sealed bags or containers for 24 hours at 16–18 °C.

Drying Protocol – Dried in dehumidifying machines (max 45 °C) until 18% moisture, then transferred to sealed black bags without light to rest for 60 hours, then resumed drying until final moisture of 11%.

Espresso: 1:2 coffee to water, water temperature 91°C, extracted in 28 – 32 seconds

Pour over: 1:16 coffee to water, water temperature 89°C, pour in stages, brew time 2:30-3:00 mins

French press: 60-65g coffee per litre of water, water temperature 91°C, brewed for 3-4 mins

Aeropress: 16g coffee, water 250g, water temperature 91°C, brewed for 1:30-2 mins, press time around 45 sec

Stove top: 18g Coffee - 200g water - 94 degrees - grind size extra fine - brew time 5.5 minutes