José Uribe Lasso, the producer from La Codillera farm, has been working with coffee since he was 13 years old. He later passed his knowledge down to his 3 children, who, today, are in charge of the production and maintenance of the farm. The family is a producer of high specialty coffees and they manage both La Cordillera and El Diviso Farms. Both are award-winning farms and their coffees are well-known and widely used by world barista champions.

In 2024, Mikael Jasin from Indonesia won the Wolrld Barista Championship by using El Diviso Bourbon Aji, characterized by sweetness, floral and fruity aroma, unique white pepper, and hints of spice notes. It is the same varietal (Bourbon Aji), process and producer with the coffee we choose from La Codillera.

In addition to Bourbon Aji's unique characters, to provide the distictive notes to the coffee, the cherries are fermented for 48 hours in closed plastic tanks or bags. Then, they are depulped and fermented for 12 hours in ceramic tanks and 24 hours in open plastic tanks, using natural yeast dissected from the coffee cherry itself. This coffee has pleasant notes of peach and floral, rendering it a perfect cup for everyday.