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Colombia: Néstor Lasso, El Diviso
  • Colombia: Néstor Lasso, El Diviso
  • Colombia: Néstor Lasso, El Diviso
Colombia: Néstor Lasso, El Diviso

Colombia: Néstor Lasso, El Diviso

Lemongrass, Pandan, Strawberry Cream, Elderflower
Producer Nestor Lasso
Farm El Diviso, Huila, Colombia
Method Extended Anaerobic Washed with Mosto
Varietal Aji Bourbon
R.Profile Omni - Great for Filter, Espresso & Cold Brew
$30.00
Next Roast: September 01, 2025
Enjoy free delivery on all orders over $69
About Producer & Farm

About the Producer

This coffee was grown by Néstor Lasso at Finca El Diviso in Huila, Colombia. Néstor is part of a new wave of young producers experimenting with processing to bring more depth and character to their coffees. This lot reflects his thoughtful approach — with careful fermentation and drying to highlight sweetness, clarity, and balance.

About the Farm


Finca El Diviso sits in Bruselas, near Pitalito in Huila, Colombia, at an altitude of 1,750–1,820 m. The farm covers about 16 hectares planted with coffee, where the Lasso family cultivates a wide range of varieties. In recent years, they have shifted their focus toward specialty coffee, experimenting with innovative processing methods while building on generations of traditional farming.
Processing Method

Extended Anaerobic Washed with Mosto

This coffee goes through a unique and carefully controlled process to bring out its complex flavours. First, the cherries are left to oxidise for 24 hours, then fermented for another 24 hours with Mosto – a juice made from fermented coffee cherries that helps boost fermentation and bring out more depth.

After that, the cherries are de-pulped and go through a second round of fermentation for 60 hours in sealed bags. Once that’s done, they’re given a temperature shock – first in hot water (50°C), then cold (20°C) – to lock in flavour.

Drying is done quickly in a dehumidifier over 7 hours, until the moisture level drops to 11%. Finally, the coffee is rested to let the flavours settle and stabilise before it’s ready to be shipped.
More Flavour Info

Overall Cupping Score*: 86

• Acidity: Medium High - Vibrant tropical and delicate floral
• Body: Medium
• Sweetness: Medium High - tropical and floral
• Aftertaste: Low

*Cupping score based on the Coffee Value Assessment (CVA) form

Brew Guide

• Coffee to Water Ratio: 1:16.7
• Grind Size: Medium-coarse - 600 µm
• Water Temperature: 96°C
• Brew Time: 2 minutes 10 seconds
Roasting Profile

• Roast level: Medium Light
• Total roast time: ~8 minutes 11 seconds
• End temperature: 199 °C
• Development time: 1:36 (~20% dev ratio)

Why it matters:
This medium-light roast preserves the vibrant fruit and floral notes from the extended double fermentation while highlighting the creamy, sweet complexity the Mosto adds. The careful development ensures a balanced, clear, and nuanced cup.
When to Open & Best Enjoyed

For Filter

Ready to open:
Day 5 — can be aged and remain unopened til Day 21

After opening:
Enjoy within 18 days


Freshly roasted coffee needs time to “rest.” In the first few days, it’s still releasing CO₂, which can make your cup taste sharp or gassy. Giving it a little time helps the coffee open up, bringing out more clarity, sweetness, and a cleaner finish.

For Espresso

Ready to open: Day 7 — can be aged and remain unopened til Day 34

After opening: Enjoy within 28 days

Espresso needs more rest than filter. During the first week, the coffee is still releasing gas, which can cause uneven extraction, mute flavours, and introduce sharp acidity. Allowing it more time lets the flavours settle, producing a more balanced, sweet, and structured cup.

(Note: Once opened, coffee begins to age faster due to exposure to air. Enjoy within this period for the best experience.)
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