El Diviso belongs to the Lasso brothers, Nestor and Adrian, who work 14.5 hectares of shade grown coffee in Pitalito, Huila, at 1750 mdpl. They build fermentation protocols the way other people build recipes.
This one is thermal shock with yeast inoculation. The cherry ferments sealed with a chosen yeast, then moves through hot water and cold water in sequence. The temperature swing is the part they are known for. It stops the fermentation exactly where they want it, so what the yeast built stays put instead of running on.
Aji means chili in Spanish. The variety is named for the cherries, which carry a hot pepper smell on the tree. It is rare and barely leaves Colombia. Mikael Jasin took this variety from this farm to the World Barista Championship in 2024, used it in his milk course, and won.
Raspberry leads, sharp and clear. Rosella and red wine fill the middle, watermelon closes it out. We drink it as filter, and milk based with DOA milk.
Every batch we release is roasted on the Stronghold S7X, a three-stage heat system that gives us direct control over how each coffee develops.
Consistency doesn't mean making every coffee taste the same — it means making sure every coffee tastes like it should. Just good coffee, roasted with purpose.
Fresh off the roaster isn't the same as ready to brew. We let every batch rest so the CO2 built up during roasting can settle — skip that step and you get a flat, uneven cup no matter how good the beans are.
We hold each release for a resting period before it ships, so what lands on your doorstep is at its best, not just its freshest.
The right grind and ratio bring out what this bean does best. Check our brew guides for dialed-in recipes across V60, immersion, and espresso — or just start with our house ratio and adjust from there.