El Diviso
Sustainable
El Diviso
El Diviso
| Country |
|
| Region | Huila |
| Producer | Luis Carlos Guzmán |
| Farm |
|
| Varietal | Caturra |
| Altitude | 1800 masl |
| Harvest | 2025 |
| Process | Washed |
Filter Roast
a washed microlot with structure and sweetness. grown by Luis Carlos Guzmán on his farm El Diviso in Huila, this coffee sits at 1800 masl and reflects the clarity and depth that can come from a precisely executed washed process. after selective harvesting, the cherries rest for 24 hours before undergoing a 70-hour fermentation, followed by a triple wash for clean, refined structure.
with this process-driven profile comes fantastic clarity and texture - notes of red berries, jasmine, wrapped in a sticky, lingering sweetness.
resting our coffees
resting our coffees
cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.
resting gives the coffee space for its true character to shine.
we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.
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producer
Luis Carlos Guzmán has been growing coffee for over 15 years, with the last decade dedicated to specialty production. his farm, El Diviso, sits at 1800 masl in Guadalupe, Huila, and is planted with Caturra, Variedad Colombia, and Bourbon Rosado. his journey into specialty coffee began with a bold step - entering his very first lot into a regional competition, where he placed second among over 300 producers. that early success became the foundation for a long-term commitment to quality and innovation. today, Luis works alongside his wife Niyireth Roa Ortiz and their two children, driven by a shared family goal: to continually improve their farm and the coffee it produces.
the area
Guadalupe lies in Central Huila, a region known for its ideal elevation, rich biodiversity, and smallholder coffee culture. farms in this area typically range between 1400-2000 masl, and most growers cultivate varieties like Caturra, Castillo, and Variedad Colombia. the climate and terroir contribute to the region’s reputation for producing clean, fruit-forward washed coffees with vibrant acidity.
harvest
the main harvest seasons in Central Huila occur from May to July and again from October to December. as with El Diviso, coffees in this region are typically harvested manually, with a strong emphasis on ripeness and cherry selection to support consistent processing and cup quality.
processing
Luis’s lot follows a carefully executed washed process. after selective manual harvesting, cherries are rested for 24 hours in the hopper without water, before undergoing a 70-hour fermentation in tanks. the coffee is then triple-washed to ensure clarity and structure. drying is done slowly to preserve the integrity of the cup.
we sourced this lot through Nordic Approach, who work closely with Coocentral, the leading cooperative in Central Huila. Coocentral supports over 3,700 members and plays a key role in smallholder development - providing technical assistance, quality training, and long-term social programs that include education, healthcare support, housing, and bonuses for sustainable practices.