There are coffees that allow you to slow down and really savor every sip. And Colombia El Diviso from the Nie Czapla roastery in Gdańsk is one of them. The cup reveals a juicy combination of raspberries, pomegranate, and sweet melon, supported by a velvety hint of dessert chocolate. The aroma is distinctive, fruity, and yet elegant. The taste is clean and layered, with pleasant acidity and a sweet aftertaste that subtly encourages you to take another sip. It is a coffee that is confident—it knows what it can do and lets you discover it gradually.
Behind this lot is the El Diviso farm in the Huila region of Colombia, run by farmer NestorLasso and his family. The project, which has gained the attention of specialty coffee lovers around the world in recent years, is based on a combination of experience and a willingness to experiment. The high altitude, stable climate, and careful work on the farm give rise to coffees with a distinctive character and purity of expression. The Sidra variety grown here is known for its aroma and complexity, and it is here that it gets the space to fully show its potential.
The natural processing method plays a key role in the flavor. Ripe cherries are dried together with the pulp, allowing the sweetness and fruity notes to naturally permeate the bean itself. Carefully controlled drying helps maintain a balance between intensity and purity, resulting in a profile that is juicy yet smooth. El Diviso is a coffee that combines the energy of tropical fruit with the depth of chocolate to create a harmonious yet unmistakable experience.
- Altitude: 1,800–1,850 mabove sea level
- Farmer: Nestor Lasso