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Innovation

Nestor Lasso Aji

Nestor Lasso Aji

Country
  • Colombia
Region Huila
Producer Nestor Lasso
Farm
  • El Diviso
Varietal Bourbon Ají
Process Anaerobic Natural

Omni Roast

a vivid and expressive Bourbon Aji from Nestor Lasso at El Diviso, in Huila, Colombia. strawberry candy sweetness leads the cup, followed by ripe berries, cocoa and very sweet aromatics. it’s fruit-forward and distinctive, but still rounded and clean, with a sweet cocoa finish and a smooth, layered structure.

this is the kind of coffee that brings energy to a menu: vibrant as an experimental filter, but also striking as a sweet, aromatic flat white.

resting our coffees

cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.

resting gives the coffee space for its true character to shine.

we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.

£19.00
£19.00
Sale sold out
incl. VAT
Size

producer

this coffee was produced by Nestor Lasso at El Diviso, near Pitalito in Huila, Colombia. the farm sits at around 1,750 metres above sea level.

Nestor is part of a new generation of Colombian producers working with precise fermentation and carefully developed processing protocols. together with his brother Adrián Lasso and Jhoan Vergara, El Diviso has become known for expressive coffees shaped by variety, terroir and controlled fermentation.

process

this lot is Bourbon Aji, processed as an advanced natural.

only fully ripe cherries are selectively hand harvested before processing. the cherries first rest in open-air tanks for 24 hours of controlled oxidation, helping build the first layer of fruit aromatics.

they then undergo 48 hours of anaerobic fermentation in sealed tanks, followed by a second anaerobic stage in sealed fermentation bags for a further 48 hours. this high-CO₂ environment helps intensify sweetness and berry complexity.

a controlled thermal shock is then applied to stabilise fermentation activity and preserve aromatic compounds linked to berry, cocoa and sweet aromatics. the cherries are dried slowly on raised beds under solar marquesinas for 15-20 days, before resting for 20-30 days in controlled conditions prior to milling.

the result is a deeply aromatic and sweet advanced natural, with notes of strawberry, berries, cocoa and bright red-fruit aromatics.