A Colombian single-origin coffee from Finca El Diviso, produced by Adrián and Nestor Lasso. The farm operates across approximately 200 hectares with allied producer families and three micro-processing stations. Cherries are selected at 24–26° Brix, washed with 5% alcohol, and undergo a complex experimental process: 48h oxidation, 12h rest, 60h oxidation (at 30–40°C), followed by 24h anaerobic fermentation with leachate recirculation. Drying is done in two stages — 15 days sun-drying and mechanical finishing to 11% humidity.
Atmans Coffee was founded in Barcelona in 2016 by Miguel Lamora, a two time Spanish Latte Art Champion and third place finisher at the 2013 World Latte Art Championship. Miguel started his coffee career in 2004 and is considered one of the pioneers of Spain's specialty coffee scene, having served as SCA National Coordinator for Spain from 2016 to 2019. The name comes from the Sanskrit word for soul or essence, and the roastery's philosophy centres on revealing each coffee's unique character. Atmans curates its selection based on a framework of Process, Origin, and Variety, offering a wide and rotating range of specialty coffees from their base in the Les Corts neighbourhood.
