Nestor Lasso

Five years ago, Nestor Lasso and his brother Adrian took over their family farm and made the leap into producing specialty coffee with a desire for experimentation and outstanding quality. The two young brothers have teamed up with Johan Vergara to create the farm “El Diviso”. Together, this team of three passionate and brilliant-minded producers are putting out some phenomenal coffees that are truly worthy of high recognition.

Nestor tells a fascinating story about his journey in specialty coffee talking about passion and the role that plays in producing specialty coffee at the highest level. This ideology shared among the entire team at El Diviso is apparent through this natural Ombligon.

When the coffee is harvested, the cherries are placed into open plastic tanks to oxidate for 48 hours. During this oxidation, the cherry must (extract produced from oxidation) is constantly recirculated. The coffee is placed in cold water to remove the floaters, then washed with 50 degree water to create a thermal shock effect. Doing this loosens the molecular structure of the coffee before starting the anaerobic process. Before the airtight seal is closed, brewers yeast is sprayed over the top of the cherries at a ratio of 1:5. The coffee is then left to ferment for 38 hours before being left to mechanically dried for 12 hours to dehydrate as fast as possible. Lastly, the dehydrated coffee is left to finish drying in masquesinas for about 15 days.

In the cup, you can expect notes of vanilla, cherry cola, and haribo bears!