a study in fermentation.

process

ripe sidra cherries between 24-28 brix first undergo controlled cherry oxidation before entering a staged anaerobic fermentation at carefully managed temperatures. additional oxidation and submerged fermentation follow, alongside recirculation of fermentation leachates to build complexity and texture.

after fermentation, thermal shock is applied before drying begins. the coffee is partially dried, rested in darkness, then rehydrated and blended with fresh cherries prior to depulping; a highly controlled process designed to amplify sweetness, creaminess and fruit saturation while preserving clarity and stability in the final cup. drying is completed mechanically until the coffee reaches stable final moisture. 

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.