SWEET SOAKER - Colombia

Colombia, Huila Varietal: Yellow Papayo Process: 24hr Anaerobic ferment, Natural Altitude: 1,750 masl

Jelly Babies, Jelly Babies, Jelly Babies

El Diviso is a specialty coffee farm in Pitalito, Huila, Colombia, co-founded by Nestor and Adrian Lasso after they took over their family farms and partnered with Jhoan Vergara. Together, they’ve transformed their operation into a hub for innovative coffee processing, notably producing the Yellow Papayo natural process coffee with distinct flavors of passion fruit and sweet cherries. The farm sits at 1750 meters above sea level and is shaded by native and fruit trees, with meticulous post-harvest practices that include anaerobic fermentation and controlled drying. Their success has been closely tied to their collaboration with Cata Export, a company that has provided technical guidance, market access, and training through Colombia’s top coffee school, SENA. This partnership has not only elevated the quality of their coffee—earning accolades in European barista competitions—but also empowered young farmers like Nestor to pursue sustainable and rewarding careers in specialty coffee.

El Diviso's Yellow Papayo from Huila arrives at Dark Arts Coffee via an anaerobic natural fermentation process—a technique that tends to intensify fruit character and create layered sweetness in the cup. The combination of natural processing and extended anaerobic fermentation encourages the development of complex fermented flavors alongside preserved fruit brightness. Grown at 1750 meters in Colombia's Huila region, this lot expresses itself through candy-like notes (Jelly Babies), tropical passion fruit, and stone fruit sweetness. The "Sweet Soaker" name hints at the extended fermentation's role in drawing out this pronounced confectionary character. For those curious about how anaerobic and natural methods shape coffee flavor, the processing methods explainer provides deeper context on fermentation's impact.