FINCA EL DIVISO | TYPICA MEJORADO NATURAL by ADRIAN LASSO

Producer: Adrian Lasso
Origin: Acevedo, Huila, Colombia
Varietal: Typica Mejorado
Altitude: 1750 masl
Process: Natural
Fermentation: Extended oxidation and multi-stage fermentation
Tasting Notes: Honeydew melon, strawberry compote, red grape

Typica Mejorado is a rare and fascinating variety, long believed to originate in Ecuador. Genetic studies now show it to be a cross between Bourbon and an Ethiopian Landrace, giving it remarkable aromatic potential. At Finca El Diviso, Adrian Lasso elevates this variety with a highly technical process built around precision, timing, and microbial control.

Cherries are floated to select only the best, with an average Brix of 23. They undergo 48 hours of whole-cherry oxidation at 22°C, followed by 12 hours of anaerobic fermentation in sealed barrels at 17°C. After a short oxidation in the hopper, the leachates are collected for inoculation. The coffee is then depulped and exposed to 12 hours of mucilage oxidation with added mosto, before entering an 8-hour submerged fermentation at 28°C. Controlled drying preserves the clarity and intensity developed through this layered fermentation approach.

The result is an expressive and deeply complex coffee, bursting with vibrant berries, refined florals, and a smooth tropical sweetness. A true Bloody Ripper that showcases just how far thoughtful processing can push a rare variety.

It's one of those coffees, yes!

Recommended freezing time: 10 to 12 days.