Our first “Limited Release” of the year is here, and it's a pair we're particularly excited about — two exceptional El Diviso coffees, both hailing from Colombia, yet each offering distinct character to stand on its own.
Released side by side, this collection tells a story of contrast, a challenge, perhaps, to the notion that coffees from the same region ought to taste the same. The question posed here, is: can two coffees, grown and processed by the same farm, taste vastly different? (The answer: a resounding yes.)
The idea stemmed from some common questions we often hear from our customers: “Do you have a coffee from Colombia?”, or “Do you have a Geisha coffee?” — all perfectly valid, by the way, and questions we ourselves default to when picking out our brew of the day at a cafe.
However, coffee farming and processing have evolved tremendously over the years; and innovative farms, such as Finca El Diviso, are redefining the boundaries of specialty coffee. Perhaps it's time we looked beyond coffee origin alone when discovering coffee.
Which brings us to our "Limited Release".
This pair was crafted to highlight the impact of varietals and processing methods on taste. Though both coffees share the same origin and producer, they present two distinctly contrasting characters: one, a complex fruity coffee; the other, a fragrant floral experience. They are:
Featuring a rare, natural-processed Ombligon varietal, this coffee is bold, layered and deeply expressive. Expect a complex profile of concord grapes and cherry cola, anchored by dark chocolate.
This highly-prized washed Geisha gives remarkable clarity. It opens with a layered floral aroma of lychee and French rose, followed by a soft milk tea finish. Clean and precise, every note is beautifully defined.
We hope this duo delights the palate while sparking curiosity, as we present a playful, approachable way for our community to explore the remarkable diversity of coffees from around the world.
Finca El Diviso
A familiar name on the international stage, Finca El Diviso has earned global recognition at top coffee competitions. The farm is located high in the mountains of Huila, Colombia — a region celebrated for its ideal coffee-growing conditions — and owned by Nestor Lasso, who took over his family’s land at just 25 years old.
Rather than following tradition, Nestor reimagined El Diviso as a space for discovery and experimentation, embracing new varietals and modern processing methods to push the boundaries of specialty coffee.
What is a varietal?
A varietal is a subspecies of the coffee plant. Much like different types of apples or durians, each expresses a unique flavour profile, aroma, and character — shaped by genetics as much as terroir.
The Geisha is one of the world’s most celebrated coffee varietals. It’s prized for its exceptional flavours, showcasing layered fruit complexity and elegant florals, with a refined, tea-like profile.
As for the Ombligon, this is a rare and recently-identified varietal, distinguished by its oblong cherries and dimpled base. It’s known for its depth of complex flavours, of vibrant berry acidity with subtle sweetness.
What are processing methods?
The processing method describes how the coffee cherry is treated after harvest. This crucial step defines the coffee’s texture, sweetness, and overall flavour expression in the cup.
In washed processing, the fruit is carefully removed from the coffee seed prior to drying. This highlights flavour clarity, producing a clean, crisp cup where nuanced flavours shine.
Compare this to the natural process, where whole coffee cherries are naturally dried in the sun. This traditional method enhances body and sweetness, resulting in a rich and bold fruitiness.
