Colombia Finca El Diviso Java Washed Anaerobic Finca El Diviso, led by Nestor Lasso (GREEN)

Good Brother's Coffee

Details

Origin

Colombia

Process

Washed, Anaerobic

Roast Suitability

Description

------- WARNING! You are looking at Unroasted Green Raw Beans ------ Cup Profile Lemon Candy • Grapefruit • Spritzy SCA Score 91 This coffee opens with an intensely bright and sparkling character. The dry fragrance hints at fresh citrus, while the wet aroma bursts with prickly acidity and lemon zest. The cup is highly structured and expressive, delivering a vibrant lemon fruit-forward profile that remains clean and focused throughout. Hot, the cup showcases notes of melted lemon candies, grapefruit, and a touch of lychee. A lively citrus acidity drives the experience, supported by delicate lemongrass-like herbal complexity that adds depth without overwhelming the fruit. As the coffee cools, the profile becomes more savory and refined allowing fresh lemongrass notes to emerge. The acidity remains energetic and well-defined, giving the cup excellent clarity and a refreshing finish that lingers pleasantly. This roast shines at a lighter development level, highlighting the coffee's vibrant acidity, structured fruit character, and exceptional clarity. Finca El Diviso Finca El Diviso, led by Nestor Lasso, is a multi-generational, family-owned farm that has evolved into a hub of innovation in Colombian specialty coffee. Eight years ago, Nestor began experimenting with high-end varietals like Geisha and Pink Bourbon, inspired by competition-winning producers who were pushing boundaries with unique genetics such as Java. This led to a disciplined approach to farm management, tailored to each varietal’s needs to preserve and enhance their distinct sensory profiles—like the jasmine notes in Geisha. Collaboration has been key to their success, especially with Johann Vergara and his brothers, who provided training and shared technical knowledge. As the farm grows, Nestor remains focused on specialization rather than scale, believing that adding value throughout the supply chain is the path to sustainability. For him, coffee is more than a product - it’s a way to bring joy, and l