LILO - El Diviso Typica Mejorado | Colombia - Fermented Washed - Typica Mejorado

LILO Coffee Roasters is located in Osaka, Japan

From LILO

【Cupping Comment】

① Bright pineapple and muscat flavors.

② A refreshing orange blossom character.

③ A yogurt-like finish with subtle hints of pink pepper.

From the Bruselas region of Huila, Colombia, comes a truly unique lot from El Diviso Farm — a producer group that has recently gained significant attention from roasters around the world.

The producer behind this coffee is Nestor Lasso, a young second-generation coffee producer whose family has cultivated coffee for over 26 years. Together with his brother Adrian, Nestor continues to explore new possibilities in coffee by combining traditional farming with innovative fermentation techniques.

Passion as Coffee Producers

Nestor and his team are not simply “coffee growers.”
They are deeply committed to post-harvest processing and constantly researching how to maximize the character of each variety through fermentation and processing.

While collaborating with young neighboring producers and local coffee research institutions to experiment with new fermentation methods and materials, they also continue to value the careful cultivation of traditional Colombian varieties passed down from their father.

A balance of innovation and honest agriculture —
that philosophy is at the core of their work.

The Variety: Typica Mejorado

This lot features Typica Mejorado, a rare variety selected and refined in Ecuador.

Believed to be developed through repeated selections involving Ethiopian landrace genetics and Bourbon lineage, it carries an elegant floral character that subtly recalls Geisha.

Refined rather than flashy,
it is a variety with a quiet but memorable beauty.

The Process Called “FLORAL SYMPHONY”

The name “FLORAL SYMPHONY” reflects the layered experience of this coffee —
aroma, sweetness, and finish unfolding like overlapping melodies.

The processing combines multiple stages of fermentation, including aerobic fermentation, anaerobic fermentation, and yeast fermentation, creating a highly complex multi-fermentation profile.

In addition, a thermal shock (quenching) treatment is applied to stabilize the aromatic compounds formed during fermentation.

What makes this process particularly interesting is that it is not simply an infusion-style coffee.
Temperature, humidity, sugar content, and pH are all carefully controlled in order to amplify the inherent characteristics of the variety itself.