Néstor Lasso Bourbon Ají

The process of this specialty coffee begins with the selective handpicking of fully ripe Bourbon Ají cherries to ensure quality and sweetness.
It then goes through several controlled fermentation stages: first a 24 hour oxidation phase, followed by two anaerobic fermentations (one in sealed tanks and another in fermentation bags, 48h each) that develop intense fruity notes such as strawberry and tropical fruits.
A thermal shock is then applied to stabilize aromatic compounds and enhance cup clarity. The coffee is slowly sun dried for 15 to 20 days, which concentrates sugars and enhances cocoa and red fruit notes.
Finally, it rests for 20 to 30 days to stabilize moisture content and allow flavors to fully integrate before final processing.

Five years ago, Néstor and Adrián Lasso transformed their family farm into a hub of innovation, joining forces with Jhoan Vergara to create El Diviso near Pitalito, Huila.
In partnership with Cata Export, they developed cutting edge fermentation protocols that have taken Colombian coffee to new heights earning 1st place at the Brewers Cup in Ireland and recognition across Europe.
Raised in Normandía, Huila, Néstor Lasso embodies a new generation of Colombian coffee growers driven by passion, precision, and purpose. With the support of Cata Export and training from SENA, he mastered processing, cupping, and market strategy, proving that true excellence begins with passion.
El Diviso coffees have been used in high level competitions, including routines at World Barista Championships. Some lots have been associated with winning or finalist coffees in international barista circuit events.

Variety Bourbon Ají
Process Advanced Natural
Region Pitalito, Huila
Producer Néstor Lasso
Farm El Diviso
Altitude 1750 masl

Suggested for Filter & Espresso