Nestor Lasso

The Rise of El Diviso Farm

Five years ago, brothers Nestor and Adrian Lasso took over their family farm, diverging from traditional coffee farming to embrace specialty coffee and experimental methods. Today, at ages 22 and 24, they have joined forces with Jhoan Vergara, another second-generation coffee farmer, to form El Diviso. This partnership unites two family farms—El Diviso and Las Flores—near Pitalito in the Huila region of Colombia, combining their expertise to enhance coffee quality.

Three years ago, Cat and Pierre, founders of CATA Export, began collaborating with the three producers to refine fermentation processes and protocols, aiming to introduce these coffees to the UK market. This intensive trial-and-error phase has led to remarkable success, with their coffees being featured in barista competitions across Europe, including 1st place at the Brewers Cup in Ireland and 3rd in Austria.

Today, CATA Export and Finca El Diviso operate as a unified team. Nestor and Cat’s close partnership exemplifies CATA Export’s mission to work directly with farms, enriching both the agricultural and relational aspects of their business. This approach not only enhances agronomic practices but also fosters strong community ties, encouraging more young producers like Nestor to pursue careers in coffee.

Nestor’s Journey and Vision

In Nestor’s Words:

“I grew up in Normandia, near Pitalito in Huila. The region has always been a coffee zone, and my childhood was filled with playing in nature and a strong sense of community. Despite the challenges, my passion for coffee production led me to explore specialty coffee, which offers real economic development and allows me to deepen my knowledge of coffee processes.

Working closely with Cat and Pierre from CATA Export, and utilising social networks, we’ve learned the importance of the sensory side of the business. I pursued cupping to control the quality of our coffee and understand the impact of our processes. Additionally, my brother and I benefited from the Colombian state-funded program at SENA, the best coffee-growing school in Latin America, where we gained a strong theoretical foundation in coffee processing. However, the true essence of coffee farming is learned in the field.

The current high price of coffee attracts many, but true success in specialty coffee comes from passion. Those driven by a genuine love for coffee stand out and are committed to continuous learning and improvement.”

Processing Methodology

• Selective Picking: Cherries are harvested at optimal maturity, with Brix levels between 21-24 degrees.
• Oxidation: Cherries are placed in open plastic tanks to oxidise for 48 hours, with the coffee must continuously recirculated and monitored.
• Density Selection: Cherries are submerged in cold water, and unripe or defective ones are removed.
• Thermal Shock: Cherries are rinsed with 50°C water to loosen their molecular structure and initiate fermentation, then placed in airtight bins with brewers’ yeast.
• Fermentation: Cherries ferment anaerobically for 38 hours, with added yeast and endemic microorganisms.
• Mechanical Drying: Cherries are mechanically dried for approximately 12 hours to reach 18% moisture content.
• Stabilisation: Cherries are placed in closed plastic bags to stabilise for 2 days in a dark room.
• Final Drying: Cherries are dried in marquesinas for approximately 15 days until reaching 10.5-11.5% moisture content.

El Diviso, led by Nestor Lasso and his team, blends innovation, science, and passion to produce exceptional coffee. Experience the unique flavours of Nestor Lasso’s Ombligon – Natural and celebrate the journey of these dedicated young farmers.