Grand Cru Release El Diviso Thermal Shock Geisha

Producers & Farm: Finca El Diviso sits in the Normandía village of Pitalito, Huila, Colombia. Brothers Néstor and Adrián Lasso took over their family’s 18 hectare farm about eight years ago—in their early twenties—and made a deliberate choice to go in a different direction than traditional Colombian coffee farming. Where their parents grew Caturra and Castillo and where washed processed coffees had been the gold standard, Néstor and Adrián dove headfirst into exotic varieties and experimental processing, turning El Diviso into one of the most talked about specialty producers in Colombia. The farm now grows an impressive range of varietals, each processed with the same obsessive attention to detail. 

Thermal Shock Processing: Thermal shock is a relatively new method of processing coffee, created within the last 10 years. The method tends to be proprietary, with the specifics varying by producer. The process can even be uniquely tailored to a specific coffee. While the details are all vastly different, the concept is the same: using carefully controlled fermentation stages alongside sudden temperature changes in order to create distinctive flavors.

Because the Lasso brothers deeply care about maintaining control over the coffee’s quality, their thermal shock protocols are unique to the coffees being processed. Some coffees receive a hot-water treatment before anaerobic fermentation, while other coffees receive the hot-water treatment at the end of fermentation. The temperatures, fermentation times, and drying methods differ significantly. 

The coffees that we sourced from the Lassos are a wonderful example of the Lasso’s penchant for exotic varieties and unique thermal shock processing methods!

El Diviso Thermal Shock Geisha

This geisha received extensive and complex processing. After an initial oxidation and submerged fermentation, the cherries are depulped and went into a 60-hour anaerobic fermentation before a thermal shock locked everything in at just the right moment. Drying happened in the same controlled stainless steel chambers used across the farm, keeping temperatures under 38°C to protect the variety's signature aromatics. This washed process allows all the unique and refined flavors of the Geisha variety to sing! 

Quick Facts: 

• Country: Colombia
• Region: Normandía Village, Pitalito, Huila
• Producers: Néstor and Adrián Lasso
• Farm: Finca El Diviso
• Altitude: 1,850 MASL
• Process: Thermal Shock

In the Cup: Perfumed Fruit, White Peach, Apricot, Papaya, Berries, Fruity Cereal, Limeade, Jasmine, Rose, Orange Blossom

Unsure what Grind to choose? Here's how to decide.

**All local pick up orders will remain available for 30 days.  After 30 days they will be donated to a local charity due to storage space.**