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Blaq Coffee Colombia Diviso Landrace. Light roast Ethiopian Landrace varietal from Finca El Diviso, Huila.
Origin 05 · Huila, Colombia

Colombia Diviso Landrace

87/100 SCA cupping scoreBatch 0526-CLN

Finca El Diviso, Huila. Ethiopian Landrace genetics in Colombian soil. The Lasso family farm, third generation, at 1,700–1,850 metres.

In the cupBerries, lavender, apricot

  • Grown without synthetic inputs
  • One farm, one lot

RM50 / 100g whole bean

About RM8.30 a cup.

1
  • Roasted to order
  • Posted in 2 working days
  • Replaced or refunded if faulty
Free postage from RM80 in Peninsular Malaysia
Peninsular Malaysia
RM7, free from RM80
East Malaysia
RM12, free from RM150
Singapore
RM20, free from RM150
Elsewhere
At checkout

Worldwide by DHL or FedEx, 3 to 5 days.

Farm
Finca El Diviso (Lasso family)
Varietal
Ethiopia Landrace
Process
Double anaerobic, washed
Altitude
1,700–1,850 m
Roast
Light
Weight
100g whole bean
Brew
Filter, V60 or Chemex
Immersion, AeroPress
Cupped
87 out of 100. Specialty grade starts at 80.
The cup

Berries. Not the bright, acidic kind. More like a handful of mixed berries left in a warm bowl. Their sweetness concentrated. Almost jammy. Then lavender, which sounds unlikely until you taste it. Apricot on the way out.

Landrace varietals are old Ethiopian genetics. Ungrafted, unhybridised, less predictable than a modern cultivar and more interesting for it. Grown by Nestor Lasso at El Diviso, third generation on the farm. Forty hours of anaerobic fermentation. Thermal shock at sixty degrees. Twenty days under parabolic drying.

This is the same farm as our Geisha. A different conversation entirely.

The story

Nestor Lasso is twenty-four. His grandfather, José Uribe, planted the first trees on what is now El Diviso. The land runs to eighteen hectares in southern Colombia. Fifteen under coffee. Two left as forest.

Twelve varieties grow on the farm: Caturra, Castillo, Tabi, Pink Bourbon, Red Bourbon, Yellow Bourbon, Bourbon Ají, Caturra Chiroso, Geisha, Sidra, Java, Pacamara. Around eighty thousand trees in total.

In Nestor's own words: "One of our dreams is to share our specialty coffee with the entire world."

The beans
Colombia Diviso Landrace. The roasted beans.

Ethiopia landrace. Double anaerobic, washed. Light roast.

A standing arrangement

Arriving on a rhythm.

For drinkers who already know which coffee they want. Same coffee, same bag, the same single-origin standard. This is about not running out.

Pause, skip, or end whenever you like. A single email does it.

First bag ships within two working days. Next on the chosen rhythm.

Before you buy

The questions we would ask.

Is it worth RM50?

A 100g bag pours roughly six cups, which puts a considered morning at a little over the price of a takeaway flat white, made at home in your own time. You are also paying for things that cost us money and are easy to skip: single-origin buying rather than blending, roasting to order rather than to stock.

Is this one for me?

Finca El Diviso, Huila. Ethiopian Landrace genetics in Colombian soil. The Lasso family, third generation, at 1,700 to 1,850 metres. If you already drink filter coffee black and notice the difference between origins, yes. If you take it with milk and want something dependable rather than distinctive, Peru Palto will suit you better, and we would rather point you there than sell you the wrong bag.

Can I trust what you claim?

By publishing the parts that do not flatter us. This coffee is grown without synthetic inputs, by the farm's own account, and carries no organic certificate, so we do not use the word, and we say so on the label rather than implying otherwise. Two of our coffees carry a published laboratory report. This lot is not one of them and is not scheduled to be, and we would rather say so than borrow another result.

How long does a bag last?

Roughly six cups from 100g, so a fortnight for one person drinking a cup most mornings, or about a week for two. It is a deliberately small bag. Coffee is at its best in the first weeks after roasting, and we would rather you finished it while it is still worth drinking than kept it going stale.

How should I brew this one?

We would start with a V60 or Chemex. An AeroPress works too. Roasted light, so it is forgiving of a slightly coarse grind and rewards water just off the boil. Whole bean, ground at home if you can, because coffee begins losing its aromatics within minutes of grinding.

What if I do not enjoy it?

Write to us. If the bag is faulty, unfresh, or not what we promised, we replace it or refund it. Taste is personal, so if a coffee simply did not suit you, tell us what you thought and we will point you at the one that will. It helps us think about what to carry next.

Everything else we get asked → Our standard, in full →
Also on the shelf
Why this one

Why it is on the shelf.

We buy this lot from Finca El Diviso, Huila. Grown at 1,700 to 1,850 m. One farm, one lot, one harvest, bought because the cup earned it and not because it was easy to source.

How it was grown

Grown without synthetic pesticides, herbicides or fertilisers.

No herbicide is used on this farm, so no glyphosate, by the farm's own account. There is no organic certificate, and we say so.

On this coffee

This one is grown without synthetic fertiliser, herbicide or fungicide, by the farm's own account, and carries no certificate. A growing practice is not a certificate, so we do not use the word organic for it, and we will not print the word as though it were.

From the field to the cup

Most coffee is grown on a schedule of sprays. Fertiliser, herbicide, fungicide, applied to a plant that fruits in some of the wettest country on earth. It works, and it leaves a farm that needs a little more of it every season.

Growing this way is the decision not to. Compost in place of synthetic nitrogen, shade canopy in place of a cleared field. It costs the farmer more and yields less, which is why so little coffee is grown this way.

You taste the consequence rather than the practice. Under shade the cherries ripen slowly and unevenly, so they are picked in passes rather than stripped in one. Nothing was added to the field to carry a thin harvest. What is in the cup, the tree made.

And there is the part that matters at seven in the morning, before anyone has thought about agriculture. You are not wondering. It is the same instinct as turning the olive oil around to read the back, applied to the one thing you drink every single day.

The difference, line by line
  • FieldNo synthetic fertiliser, herbicide or fungicide.
  • RoastLight to medium, never past second crack, so the origin stays legible.
  • CupClean enough that a flavour you notice came from the coffee.
The longer case for organic →
What we have not measured

This lot is not screened.

A certificate records what a farm agreed not to use. It cannot tell you what is in the bag you are holding. For two of our coffees we ask that question separately, with an independent laboratory report published in full.

This lot, batch 0526-CLN, is not one of them, and it is not scheduled to be. We would rather say so here than let the page borrow a result that belongs to another coffee.

  • LaboratoryNot screened, and not scheduled to be.
  • CertificateNone. Grown without synthetic inputs.
  • ReportsTwo of our coffees carry one, published in full.
All published results → What we test for, and why →

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