PEACHY

Origin: Huila, Colombia
Variety: Caturra
Process: Washed • Double Anaerobic Fermentation
Farm: Finca El Diviso
Roast: Omni
Best For: Filter • Espresso

Peachy an expressive, fruit-forward Colombian coffee with bright acidity, layered sweetness, and a clean, structured finish.

Produced by Nestor Lasso at Finca El Diviso, a farm whose coffees are widely recognised and regularly used on the international competition stage, this coffee is a striking example of modern Colombian innovation, combining precise fermentation techniques with a clear focus on flavour clarity and balance. 

Processed using an anaerobic washed method, it delivers a cup that is vibrant, complex, and carefully controlled. Expect a lively profile with lifted acidity, juicy fruit character, and a sweetness that feels layered rather than heavy, all anchored by a clean, well-defined structure.

This lot is particularly rewarding as filter, where its clarity and fermentation-driven complexity really come into focus. The careful double anaerobic fermentation adds depth and intensity, allowing the coffee to remain expressive while still feeling precise and intentional. Brewed as espresso, it offers a bright, dynamic shot with energy and sweetness, appealing to those who enjoy complex and layered espresso profiles.

This is a coffee for curious brewers and flavour-focused drinkers who want something distinctive. The processing enhances the coffee’s natural character rather than dominating it, resulting in a cup that feels thoughtful and clean. It’s expressive without being chaotic, experimental without losing structure - a reflection of both the producer’s skill and the potential of carefully managed fermentation.

We chose this coffee for its precision, clarity, and the intention behind its processing. It’s a strong example of how advanced fermentation can elevate flavour without sacrificing balance, resulting in a cup that is expressive, structured, and thoughtfully executed.

If you’re drawn to modern, expressive coffees that combine innovation with control and clarity, this one fits naturally into that space.

 

Finca El Diviso is located in Pitalito, Huila, at an altitude of 1,800 metres. The farm is owned and managed by Nestor Lasso, a third-generation coffee producer who, alongside his brother Adrian, has played a key role in redefining the family business. Around five years ago, they shifted their focus away from volume-driven production toward microlots, variety selection, and advanced post-harvest processing, helping position El Diviso among Colombia’s most progressive specialty coffee farms. 

Nestor is part of a new generation of Colombian producers prioritising quality, environmental responsibility, and long-term sustainability. He gained much of his technical knowledge through a government-subsidised program focused on specialty coffee cultivation and processing, but emphasises that real understanding comes from hands-on experimentation in the field. This philosophy is evident in the farm’s approach, where innovation is guided by careful observation and constant refinement.

El Diviso operates as a collaborative project between neighbouring producers, including Johan Vergara of Las Flores farm, allowing shared learning and experimentation. For this lot, cherries undergo a highly controlled post-harvest process: an initial 20-hour anaerobic fermentation immediately after picking, followed by a second anaerobic stage of 16 hours in smaller batches. After depulping and washing, the coffee is submerged in water and leachate from previous harvests for a further 18 hours before being mechanically dried. This layered fermentation approach builds complexity while maintaining clarity and balance in the cup.

Through this combination of technical precision, collaboration, and a clear quality-driven vision, Nestor Lasso has established El Diviso as a benchmark for modern Colombian coffee production, one that continues to influence the broader specialty coffee landscape.

V60 

Coffee: 18g

Water: 310ml

Temperature: 92°C

Total Time: ~2:30-3:00

Grind Size:  EK 8.5 / ~26-28 clicks on Commandate

Method

1. Rinse the paper filter, add 18g of coffee and gently level the bed

2. Bloom, add 50g of water

3. Swirl gently to ensure even saturation

4. Wait 30 seconds

5. Pour up to 150g total by ~1:00

6. Keep a steady, controlled pour

7. Pour up to 310g. Maintain a slow, consistent flow,

8. Let it drain completely (finish around 2:30–3:00)

 

Hario switch 

Coffee: 16g

Water: 280ml

Temp: 94°C

Time: 3:00

Grind size: EK 8 / ~25–27 clicks on Comandate

Method

1. Rinse paper

2. Add coffee 

3. Bloom with 50g of water for 30s (valve closed)

4. Open the valve for 30 seconds

5. Close the valve, add 150g of water (total 200g)

6. At 1m50s open valve

7. Let it drain

8. Slowly pour 280g of water 

9. Let it drain

Aeropress

Coffee: 14g

Water: 200ml

Temperature: 92°C

Total Time: ~2:45-3:00

Grind Size: 7-7.5 on EK / 24-26 on Comandante

Method:

1. Rinse the filter paper. Add 14g of coffee

2. Add all 200ml of water quickly

3. Stir 3-5 times gently

4. Insert plunger at ~0:20 (to stop dripping), let sit until 1:45-2.00

5. Press slowly (60 sec)

6. Finish around 2:45-3:00

Orea

Coffee: 18g

Water: 300ml

Temperature: 94°C

Total Time: ~2:30-3:00

Grind Size: 6-7 on EK / 20-24 on Comandante

Method:

1. Rinse the filter paper and preheat everything. Add 18g of coffee.

2. Spiral pour to 60g, wait 30s

3. Pour to 140g wait 30s

4. Pour to 220g, wait 30s

5. Pour to 300g and let it drain

 

We dispatch orders every Monday. The cut-off for orders is midday on the preceding Thursday.

We ship all orders via Royal Mail 24 Tracked. Deliveries typically arrive within 1–2 working days after dispatch.

All UK coffee orders qualify for free shipping.