Nestor Lasso

process advanced washed

only fully ripe cherries are hand-selected before being disinfected, floated and manually sorted to ensure consistency and quality. whole cherries first undergo a 14-hour oxidation stage designed to build complexity before depulping.

the coffee then moves through a 60-hour anaerobic fermentation followed by a 12-hour submerged fermentation using cultivated must from previous batches to intensify sweetness, texture and depth. drying is carried out slowly under constant monitoring at temperatures below 38°c until stable moisture is achieved. 

a note on the producer

the farm El Diviso, led by Néstor and Adrián Lasso alongside Jhoan Vergara near Pitalito, Huila, has become one of the defining names in modern colombian coffee. over the past five years, the farm has developed highly advanced fermentation protocols in collaboration with cata export, earning recognition across europe and helping reshape perceptions of colombian specialty coffee worldwide. 

the work happening at El Diviso reflects a broader shift within Colombian coffee: producers moving beyond traditional processing into highly intentional fermentation and flavour development. what distinguishes Néstor Lasso’s coffees is not simply technical complexity, but restraint; processes are designed to enhance structure and expression rather than overpower the coffee itself.

Néstor Lasso represents a new generation of producers focused equally on cultivation, processing and cup design; coffees built with intention from harvest through to fermentation and drying. whether advanced washed or advanced natural, the philosophy remains the same: precision in service of flavour, clarity and balance.