Colombia | El Diviso | Adrian Lasso | Typica Mejorado Natural (Fruit Forward Berry Ensemble) | Signature Series (Competition Coffee)
Upcoming Roast / 160g
$79.00 AUD
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Colombia | El Diviso | Adrian Lasso | Typica Mejorado Natural (Fruit Forward Berry Ensemble) | Signature Series (Competition Coffee)
$79.00 AUD
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80 Somersby Falls RD, Somersby NSW
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|---|---|---|
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| Buy 2+ | $75.05 AUD | 5% off |
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This coffee’s roasted in our filter style — meaning it’s designed to shine as black coffee rather than with milk. That doesn’t mean you have to brew it as a pour-over though. You can make it however you like — espresso, moka pot, AeroPress or anything in between. We simply roast it a little lighter to highlight the bean’s origin flavours giving you a cup that’s clean, vibrant and full of clarity.
Lighter roasting keeps more of the natural acidity and sweetness intact which makes for a beautifully expressive black coffee. This coffee is best enjoyed without milk as it’s too acidic and the flavours don’t pair well once milk is added.
If you prefer your milk coffee with richer caramel, toffee or nutty flavours you might enjoy our espresso range more. Those roasts are taken a little darker to bring out deeper sweetness and balance beautifully with milk.
Origin and Sourcing
Varietal:
Processing Method:
Natural
?
The natural process involves drying whole coffee cherries under the sun, allowing the beans to absorb flavors from the fruit as they dry. This results in a coffee with a heavy body, fruity sweetness, and complex flavors. It’s commonly practiced in Ethiopia and Brazil, where the climate is conducive to sun-drying.
Producer:
Adrian Lasso
Farm:
El Diviso
Region / Area:
Huila, Bruselas
Altitude:
1850 MASL
Sourcing Partner:
Direct From Farm
Coffee Storage:
Frozen
?
For our exotic coffee, we store all the green beans frozen at -22°C in commercial freezers. This locks in freshness, halting enzymatic reactions that degrade flavor. Upon arrival we separate into small 2-3kg vacuum-sealed lots and freeze so that our greens do not age and we can sell these exotic coffees for years to come or until sold out.
Roast Details
Roast Style:
Filter
?
Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso.
We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.
Roasted On Machine:
Roest L100 Ultra
?
The ROEST L100 Ultra is the most advanced sample roaster in its class, combining the precision of the L100 Plus with next-generation hardware upgrades and new airflow technology. A redesigned, fully perforated drum with reversible rotation introduces a counterflow mode that channels air directly through the bean mass—allowing faster, more efficient heat transfer and enabling lighter roasts or second crack in under 90 seconds. With upgraded 5 GHz Wi-Fi, a faster processor, built-in pressure sensor, and refreshed UI matching the P3000, the Ultra offers better batch consistency (even at 50g), improved airflow calibration, and lower energy consumption. It’s a serious tool for roasters wanting unmatched control, speed, and repeatability—while still fitting neatly on the benchtop.
Taste Profile
Tasting Notes:
Watermelon, sugarcane syrup, mango. Fruit-forward with berry sweetness, a balanced body and a clean finish. (Typica Mejorado Fruit Forward Berry Ensemble Natural)
Cupping Score:
90.0
?
Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.
Suitable with Milk?
No
?
Some of our light roasted filter coffees are bursting with bright, fruity acidity — think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.
Decaffeinated?
No
Import into Beanconqueror
Colombia | El Diviso | Adrian Lasso | Typica Mejorado Natural (Fruit Forward Berry Ensemble) | Signature Series (Competition Coffee) - When is peak flavour?
Medium Roast - Roasted on Roest L100 Ultra
View all El Diviso Coffees we sell here
Fruit Forward Berry Ensemble
Beautifully encapsulates a variety of berry flavours within a fruit-forward coffee profile, evoking a diverse and harmonious ensemble of fruity notes. The art of producing a great fruit-forward coffee lies in achieving a balanced flavour profile. While the fruitiness is the highlight, it is harmoniously balanced with sweetness, body and a clean finish. This is the mark of skilled coffee processing.
About Typica Mejorado
Typica Mejorado — literally “improved Typica” — is one of the rarest varieties in specialty coffee, and one of the most misleadingly named. It was identified in Ecuador, where growers around Loja and Pichincha noticed a Typica-looking tree that cupped nothing like Typica at all. Later genetic work suggested the variety is not pure Typica but carries Ethiopian landrace material, placing it much closer to the Gesha family than to the Latin American lineage its appearance implies. The name stuck regardless, and the variety has since travelled from Ecuador into the experimental blocks of Colombia’s competition farms.
It is not an easy plant to farm. Typica Mejorado is low-yielding, slow to mature and offers little resistance to leaf rust, which means a producer plants it knowing they are trading volume for quality. Very few are willing to give up the space. What they get in return is a cup with unusual delicacy — a tea-like body, high floral aromatics and a sweetness that reads as tropical rather than caramel. It is a variety that rewards clarity and perfume over sheer intensity, which is exactly why it keeps appearing on competition tables.
In Adrian’s hands, and taken through a natural Fruit Forward Berry Ensemble ferment, that delicacy is pushed toward the fruit end of the spectrum without losing its shape. Expect watermelon and ripe mango up front, a sugarcane-syrup sweetness through the middle, and a berry lift that carries into a clean, dry finish. It is a genuinely rare variety from one of Colombia’s most exacting producers, and we bought a very small amount of it.
El Diviso
El Diviso is a family-run coffee farm located in the highlands of Pitalito, Huila, Colombia, at elevations ranging from 1,750 to over 1,900 metres above sea level. Founded by Jose Uribe Lasso and now led by the next generation, El Diviso has become one of the most influential names in modern Colombian specialty coffee. The farm spans approximately 14 to 16 hectares and is dedicated to producing meticulously crafted microlots that reflect both terroir and process.
Under the leadership of Nestor and Adrian Lasso, El Diviso transitioned from traditional washed coffees into experimental, competition-level production. Today, the farm is known for rare varieties, advanced fermentation techniques, and repeatable processing protocols that have made its coffees favourites among top roasters and baristas worldwide. You can read the full El Diviso story on our blog.
Adrian Lasso
Adrian Lasso plays a central role in El Diviso’s reputation for precision and balance. Born in Pitalito in 1996 and schooled in Bruselas, Adrian holds a technical degree in specialty coffee and oversees varietal selection, cherry quality, and structured post-harvest protocols, supported by formal training in quality evaluation and sensory analysis through SENA.
His coffees are known for refined sweetness, clean intensity, and articulate flavour definition. By tailoring fermentation and drying methods to each lot, Adrian ensures that El Diviso’s experimental coffees remain elegant and expressive. Read more about Adrian and the El Diviso story on our blog.
Bruselas, Huila
Bruselas sits in the far south of Huila, just above Pitalito, in what has become the most concentrated pocket of competition-grade coffee in Colombia. The combination of high elevation, volcanic soils and a long, cool ripening season lets cherry hang on the tree well past the point most origins would pick, building the sugar concentration that makes these experimental ferments possible in the first place. It is no accident that so many of the country’s championship lots trace back to a handful of farms within a few kilometres of each other here.
We sourced this competition coffee lot through LOHAS BEANS who work directly with the farmer and air freight the beans as soon as they are ready from processing.
Click here to view all our coffees that are sourced from LOHAS BEANS
WHO IS LOHAS BEANS?
Lohas Beans is a Colombian exporter that works alongside some of the country’s most respected and forward-thinking producers, helping bring standout Colombian coffees to the global stage. Their lots have appeared in competitions, been served in top cafés around the world, and enjoyed by dedicated home brewers. While Lohas Beans are not producers themselves, they source and offer distinctive, high-quality lots for discerning coffee drinkers by collaborating with leading Colombian producers, including the Vergara Brothers, the Lasso Brothers, Jhonathan Gasca, Orlando Ospina, and Paola Trujillo.