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El Diviso Filter

27 years ago the family business, FINCA EL DIVISO, was born as a result of the efforts of an enterprising man and woman, with clear objectives and virtuous fruits; their sons Adrián and Nestor Lasso, proudly continued with their legacy, acquiring, through experience, the necessary knowledge for the production of high quality coffees, reaching the palates of a percentage of consumers of this product around the world.

With the knowledge acquired during this time, they have dedicated themselves to the production of washed, natural and honey coffees; focusing on the standardisation and replication of profiles that allow them to conserve the main characteristics of each fruit, rigorously analysing external factors such as space and time so that, consequently, the quality is conserved and/or surpassed for each variety.

The approach has been on such a scale that the main farm, which has a surface area of 16 hectares, has not been sufficient to respond to the demand, which led them to expand the work space, counting today with commercial allies such as other coffee producing farms, and around 50 families covering an area of approximately 200 hectares, these fruits are processed in their 3 micro processing plants.


Selection of ripe cherries. Anaerobic fermentation in bags for 36 hours. Oxidation for 12 hours before pulping. Pulping and fermentation in water with leachate recirculation for 48 hours.

Natural drying in a canopy and final drying in a silo. Stabilisation: at least 10 days



El Diviso Filter

El Diviso Filter

Regular price €18,70 EUR
Regular price Sale price €18,70 EUR
Sale Sold out
El Diviso Filter
Region Huila/Pitalito
Farmer Nestor & Adrián Lasso
Elevation 1700-1800 masl.
Variety Yellow Bourbon
Process Washed anaerobic
Flavour Notes Caramel, herbal, pepermint, and spice.
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Brew Guide

Grind Size

Grind size is important and varies from grinder to grinder. Below we suggest a rating from 1 to 10. 1 = extremely fine, too fine. 10 = very coarse, too coarse.

Pour-Over with Filter (V60/Chemex)

Coffee Grind 6-7

We use 15 grams of coffee with 250 grams of 95 degree water.

Wet the filter with hot water and discard the water.

Pour 40 grams of water onto the coffee to bloom and give the brewer a gentle swirl, wait 30 seconds

Add another 40 grams of water and give it another gentle swirl, wait 30

Slowly add 85 grams more water and give another gentle swirl

Finally slowly add the remainder water and give a final gentle swirl

The water should filter through and have a flat base of coffee with only
fines stuck to the upper filter wall.

Aeropress (non inverted)

Coffee Grind 5-6

We use 15 grams of coffee with 200 grams of 95 degree water.

Add the coffee to the AeroPress, then pour all the water to the AeroPress and give it a quick swirl with a spoon.

Put the AeroPress plunger into the top of the AeroPress about 1 cm and then pull back slightly to create a vacuum.

Let the coffee steep for 1:30.

Slowly plunge the AeroPress for 30 seconds ending at a total brew time of 2 minutes.

Moka Pot

Coffee Grind 3-4

Depending on the size of the Moka pot will dictate how much coffee to use.

Boil some water in a kettle and warm your element to medium low.

Fill the Moka water chamber to just below the steam spout with your
boiled water, make sure not to cover it.

Place the coffee in the basket and level it off, do not pack it down.

Place the basket in the Moka pot and screw the lid on.

Place the Moka pot on the element and open the lid of the Moka pot.

Let the coffee brew and it will rise to the upper chamber and make a
hissing sound when it is done.

Remove it from the element, close the lid and serve.

French Press

Coffee Grind 8-9

We use 75 grams per litre (depending on the size of your French Press).

Put the coffee on the French Press.

Pour the required amount of 95 degree water and let it steep for 4

Use a spoon to break the crust and let the coffee fall to the bottom of
the vessel.

Put the French press lid on and only plunge to the top of the water.

Let the coffee steep for another 5 minutes.

Push down the plunger ¾ of the way, never touching the coffee bed on
the bottom.

Pour your coffee.


Coffee Grind 2-3

Depending on your basket size will depend on the amount of coffee to use.

We use 18 grams of coffee to yield about 36 grams of coffee.

Your brew should take between 27-33 seconds to pour according to your taste preference. The longer amount of time the more extracted and possibly bitter it could be. The shorter amount of time could result in under-extracted, lighter body and possibly sour tasting coffee.