El Diviso is a third-generation producer's farm. It was founded 28 years ago by José Uribe Lasso, Nestor's father. Initially, traditional varieties were planted, and seven years ago, with the help of Nestor, who has trained in coffee processes in different educational centers, they began to work with exotic varieties, changing all their production methods. With this coffee, they have reached 6th place in the cup of excellence in 2018. Nestor is a young coffee grower who, at the age of 14, began his training as a cupper at a local level. He later visited some advanced farms in production and processes, which led him to change the traditional way of seeing production and processes. Coffee processes, so today, at 25 years old, he has become an example for the producers of the region, achieving a critical reputation in the specialty coffee industry; his El Diviso farm today produces 100% of its harvest, like specialty coffees. The mature beans are collected and then submerged in water to remove those that float. They are subjected to 36 hours in 50-kilo bags for anaerobic fermentation and subsequently oxidized for 40 hours. This consists of leaving the coffee in open tanks so that oxygen enters and takes temperature. It is immersed in water at 32 degrees, then a thermal shock is done at 65 degrees for 30 minutes, and finally, it is dried in a canopy where it loses most of the humidity to finish. The drying process in a dehumidifying machine brings it to optimal moisture.
