Adrian Lasso owns and operates Finca El Diviso located in the Normandia village outside of Pitalito, Huila. This 13-hectare farm is fertilized every 4 months and the brush around the coffee is cleared with a scythe at the same time to help maintain the organization for the farm's operations. Harvest takes place during the months of October-December and cherries are picked when fully ripe. Once harvested, the cherries are delivered to the mill area and fermented in bags for 15-18 hours, Then depulped and fermented dry for another 30 hours. After fermentation is complete, the coffee is washed and placed on raised beds inside a parabolic dryer for an average of 12-16 days and moved 3 times a day throughout the drying process.
Adrian comes from a traditional coffee family and has been a producer themself for over 25 years.
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