• Aroma: Soft florals and sweet red fruit, with a hint of honeyed citrus.
  
• Body: Silky and rounded, medium-light but very smooth.
  
• Flavour: Clean, juicy red berries and stone fruit up front, moving into black-tea finesse and a gentle citrus finish.
  
• Sweetness: High and refined — like fruit syrup / panela, lingering pleasantly.
  
• Acidity: Bright but polished; juicy malic-citrus lift rather than sharpness.
  

Washed Extended Fermentation. This lot goes through a longer, carefully controlled fermentation than a standard washed coffee. After selective picking, the cherries are depulped, then fermented in a clean, oxygen-managed stage (often cool and slow) before a final thorough wash. The extended time deepens sweetness and complexity while keeping a crisp, “washed” clarity.

Region: Pitalito / Bruselas area, Huila, southern Colombia — high-altitude coffee country with cool nights that help build sweetness and clarity.

Farm / Producer: Finca El Diviso, produced by the Lasso family (Néstor & Adrián Lasso). The farm is small, quality-focused, and known for tight process control and experimental microlots. Typica here is handled to highlight elegance rather than heavy funk.