Colombia Nestor Lasso

Delivering a sweet, round mouthfeel with lychee, green apple, and a brown sugar-like finish, Nestor Lasso is a coffee we're very excited by. Producers, Nestor and Adrian Lasso have won a variety of coffee competitions over the years. 

This limited edition coffee is exclusively available to our coffee subscription customers for the month of September.

THE FARM: EL DIVISO

Five years ago, Nestor and Adrian Lasso took over their family farm in Pitalito, Huila, Colombia, venturing into coffee. Today, aged just 23 and 25 respectively, the brothers have teamed up with fellow producer Jhoan Vergara to create El Diviso.

THE PRODUCERS: NESTOR AND ADRIAN LASSO

As a case study in the passion and drive of young producers of specialty coffee, this Nestor Lasso 2024 is the result of many years of impassioned dedication and knowledge development.

Three years ago, Cat and Pierre, founders of CATA Export, joined forces with the trio to refine their fermentation processes and directly connect their coffees to the burgeoning UK market. This collaboration has paid off, with El Diviso’s coffees now featured in barista competitions across Europe, including winning 1st place at Brewers Cup in Ireland, and 3rd in Austria. This incredible partnership exemplifies the enriching process of working directly with farms, fostering relationships that benefit the entire coffee community.

The region surrounding Werka is known for its multitude of local flora and fauna, with Harenna being one of the country’s last remaining natural forests. The microclimate here is heavily influenced by the forest, with cooler and wetter conditions than those experienced across the majority of Ethiopia. The area receives a whopping 995mm of rainfall each year, which is ideal for coffee propagation without being too heavy to negatively impact growing.

HOW THIS COFFEE IS PRODUCED

El Diviso's specialty coffee undergoes a meticulous production process. Cherries are harvested at a brix range of 13-16°, classified by floating, and then disinfected. They are then oxidised for 24 hours, pulped, and fermented for another 24 hours before drying under parabolic shade for 15 days. This results in a washed coffee with vibrant fruit flavours and complexity, a testament to the dedication and passion of Nestor, Adrian, and Jhoan.

TRANSPARENCY INFO

PRICING EXPLAINED

 *This is the FOB (Free On Board) price: the price paid to the exporter before shipping, and which does not include shipping costs, weight loss (around 17%), storage and other charges. Ultimately, the FOB price represents the $ figure that stays in the coffee's country of origin, benefiting its producer, community, and beyond. 

^This is the 'raw' price paid directly to the producer, and paid in the local currency for parchment coffee. The coffee is then milled and sorted before being placed in bags, ready for shipping.

SNAPSHOT 

NOTES: Green Apple, Brown Sugar, Lychee

COLOMBIA NESTOR LASSO