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Sustainable

Nestor Lasso Natural Sidra

Nestor Lasso Natural Sidra

Country
  • Colombia
Region Huila
Producer Nestor Lasso
Farm
  • El Diviso
Varietal Sidra
Altitude 1750 masl
Harvest 2025/2026
Process Natural

Omni Roast

a deeply expressive and texture-driven sidra with remarkable sweetness and softness in the cup. strawberries-and-cream notes arrive immediately, layered with white chocolate, vanilla and a rounded creamy sweetness that carries long through the finish. compared to the advanced washed lot, the profile feels fuller and more saturated, while still maintaining impressive balance and clarity.

the cup’s richness is supported by a silky body and restrained acidity, giving the coffee a composed and refined structure despite the intensity of its flavour profile.

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.

£20.00
£20.00
Sale sold out
incl. VAT
Size

process advanced natural

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.