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.

Washed coffee beans are processed using a method that emphasizes clarity and brightness in the cup by removing the coffee cherry’s fruit layer before drying. After the coffee cherries are harvested, they are placed in water tanks, where the ripe cherries sink, and the unripe or defective ones float and are removed. The cherries are then passed through a depulper, which removes the outer skin and much of the fruit pulp. Next, the beans are placed in fermentation tanks, where natural enzymes and microbes break down any remaining mucilage (the sticky layer) over a period of 12 to 48 hours. After fermentation, the beans are thoroughly washed with clean water to remove any remaining residue, then spread out to dry in the sun or using mechanical dryers. This method highlights the coffee's intrinsic flavors, often resulting in bright, crisp acidity and a clean cup profile.