Origin

Pitalito, Huila, Colombia

Varietal

Various

Process

Anaerobic + Mosto Fermentation

Elevation

High Altitude, Pitalito

Tasting Notes

Nectarine, Apricot, Milk Chocolate

Another exceptional lot from Finca El Diviso, selected by Formative for its precise and intentional processing. A 20-hour anaerobic fermentation was induced immediately after picking, followed by a second anaerobic ferment for 16 hours in smaller batches. After de-pulping and washing, the coffee is submerged in water and mosto — concentrated ferment liquid from previous harvests — for a further 18 hours before drying. Layers of fermentation means layers of flavour, building complexity while maintaining clarity. Sweet nectarine compote and apricot jam with a delicious chocolate body and good structure.

Produced by brothers Nestor and Adrian Lasso at Finca El Diviso in Pitalito, Huila — one of the most celebrated specialty coffee farms in Colombia, with multiple appearances on the World Barista Championship stage. Known for innovative, multi-stage processing and rare varietals, El Diviso has built a reputation for coffees that are expressive, structured, and technically exceptional. Every lot is the result of meticulous attention to fermentation, harvesting, and drying.

Formative Coffee is a London-based specialty roastery founded by champion barista Ian Kissick. Built on the belief that exceptional coffee should be approachable and thought-provoking, Formative focuses on clarity of flavour, precise roasting, and coffees that reward curiosity — from everyday benchmark drinks to competition-level lots.

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