Grenadine Papayo from Nestor Lasso offers a rich and boozy cup with tasting notes of sweet cherries, pomegranate, and citrus. Produced at El Diviso in Pitalito, Huila, at 1950m altitude, this Papayo variety undergoes an anaerobic natural process, enhancing its fruity sweetness and vibrant acidity. 

About the farmer:

Nestor Lasso and his brother Adrian took over their family farm, El Diviso, five years ago, shifting from volume-based production to high-quality micro-lots. Their farm, covering 14.5 hectares, is shaded by native trees and fruit trees, creating a balanced microclimate. Partnering with Las Flores (Jhoan Vergara), they’ve gained recognition for their Sidra, Aji, and Red Bourbon varieties, often used in competitions. 

Nestor Lasso faces challenges like climate variability, lack of research support, and trade barriers. To address them, he has adopted new technologies, standardized processing protocols, and strengthened relationships with importers. He’s optimistic about the future, expecting more high-quality Colombian coffees and innovative processing methods in the next few years. He advocates for better traceability and fair pricing in global trade, focusing on producing exclusive micro-lots rather than large batches to match market demand.

About the process:

Natural anaerobic coffee beans are processed using a fermentation method that takes place in a low-oxygen environment, intensifying the coffee’s flavor complexity. After harvesting, the whole cherries are placed in sealed fermentation tanks without oxygen. The lack of oxygen forces the natural yeasts and bacteria to metabolize the sugars in the fruit more slowly, enhancing fruity and wine-like notes. After fermentation, the cherries are dried with the fruit still intact, absorbing more of the sugars and flavors. This process produces a vibrant cup with intense sweetness, bright acidity, as well as complex fruity and floral notes.