Nestor Lasso, Exceptional Lot

Five years ago, Nestor Lasso and his brother Adrian took over the family farm, branching out into specialty coffee with a focus on experimentation and exceptional quality. Partnering with Johan Vergara, they founded the farm “El Diviso,” where this passionate trio produces exceptional coffees. Nestor, who holds a technical degree in specialty coffee processing from SENA, has collaborated with many award-winning coffee champions who have used his beans for competitions over the past five years.

El Diviso is located at 1800 meters above sea level in the mountainous region of Pitalito, Huila. The city of Pitalito is located in the valley of the Rio Grande de la Magdalena River and is considered an important center for agriculture, especially for coffee growing.
Pitalito is recognized worldwide as a coffee producing region, as several of the coffees that have won the prestigious "Cup of Excellence" come from this region.

This rare variety, said to be related to the native varieties of Ethiopia, is named "ombligon" because of its elongated shape and the small navel-shaped nodule at its base.

Made using a natural anaerobic process, this coffee is treated with a fermentation method similar to beer that gives it unique flavours. Once picked at peak ripeness, the coffee cherries undergo a meticulous process, beginning with a controlled oxidation for twelve hours at temperatures no higher than 25°C. This is followed by an initial 50-hour anaerobic fermentation, allowing the cherries to develop rich and complex flavours. Nestor and his team then repeat these steps with care: the cherries are placed in an open tank for a second 20-hour oxidation phase, intensifying their brilliance, before undergoing a further 30-hour anaerobic fermentation to further refine their profile. The process concludes with a submerged fermentation using the skins of the cherries collected during oxidation, adding additional depth to the flavour. Finally, the cherries are extended in a masquesina (mechanical dryer) until they reach an optimum humidity level of 11%, ensuring a rich and vibrant flavor.