Nestor, 22, represents El Diviso, his family farm in southwestern Colombia, which is run by himself, his brother Adrian and his father Jose. While Adrian and Jose manage the day-to-day practices of the farm, Nestor’s main focus is on the tasting labs where he samples roasts, cups and explores new process/profile possibilities.
El Diviso’s philosophy is to be progressive and to discover new methods to improve the quality of the cups while acknowledging, but not being bound by, the traditional definitions. The group rigorously experiments with process, fermentation and different micro-organisms to create what they hope will be unique and internationally renowned cup profiles.
This batch comes from a 5-year-old plot of Pink Bourbon (a rare hybrid of Red and Yellow Bourbon), which grows organically in the natural shade of native citrus and plantain. Extended natural drying for 180 hours has created a dense, rich and smooth cup.