Colombia TYPICA MEJORADO from the German roastery Ordinary Coffee Roasters is a coffee that will captivate you with its juiciness and elegant complexity. The very first sip reveals a distinct, sparkling kiwi acidity that feels fresh and tropical. Gradually, a delicate lychee sweetness emerges, lending the cup a slightly floral, almost perfumed character. In the mid-palate, the profile deepens into ripe mango, bringing a honeyed fullness and roundness. The finish features notes of Pu-Erh tea, which lend the coffee a subtle earthiness and balanced depth. The result is a clean yet layered cup that combines tropical freshness with a calm, mature aftertaste.
Behind this coffee is Néstor Lasso from the El Diviso farm in the Huila region of Colombia, who, together with his family, is among the most prominent representatives of a new generation of producers. Collaboration with the Cata Export project and the sharing of know-how with other farmers have elevated their approach to processing to a world-class level. Thanks to innovative fermentation methods and an emphasis on detail, their coffees are making their way to global competitions and earning international recognition. El Diviso has thus become a symbol of modern Colombian coffee—precise, well-thought-out, and full of character.
The processing of this coffee is highly complex and involves several precisely controlled steps. First, only perfectly ripe cherries are hand-picked and then undergo whole-berry oxidation for 24 hours. This is followed by anaerobic fermentation lasting 48 hours, which develops the aroma and fruitiness. After hulling,a second fermentation takes placein the parchment for 48 to 72 hours, deepening the sweetness and structure. This is followed by a so-called thermal shock —a combination of hot and cold washing—which stabilizes the flavor and highlights the clarity. The coffee is then dried on shaded African beds for 18 to 22 days and subsequently rested to allow the flavors to fully meld. The result is a precise, clean, and complex cup.