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Nestor Lasso

Ombligon

COUNTRY:

Colombia

REGION:

Huila, Pitalito

FARM:

El Diviso

VARIETAL(S):

Ombligón

PROCESS:

Controlled natural, multi-stage fermentation

ALTITUDE:

1,750 MASL

CUPPING NOTES:

Intense Red Fruits And Passion Fruit, Creamy Mouthfeel With Cherry Cola Finish

Nestor Lasso
Nestor Lasso - Image 2
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Additional Info

What Makes This Coffee Special?

El Diviso is a combined family project near Pitalito, managed by brothers Nestor and Adrian Lasso with their neighbour and partner, Jhoan Vergara. Working closely with Cata Export, they designed precise fermentation protocols that have propelled their coffees onto European competition stages, including a Brewers Cup win in Ireland. Expect a clean, tropical profile with striking clarity and a playful finish.

Fermentation tank

The Process

This is a carefully guided natural designed to build vibrant fruit and syrupy sweetness.

  • Cherry selection and cleaning: hand-picked ripe cherries, disinfected, then floated to remove low-density fruit.

  • Fermentation in stages: 36 hours oxidative contact, then about 45 hours sealed and anaerobic at 17 to 20 °C. Leachates are collected and reintroduced for a 24 hour submerged fermentation at 17 to 23 °C with constant recirculation. The lot is then halted with a thermal shock at 65 to 70 °C.

  • Drying and stabilisation: sealed-environment drying to protect aromatics, with a maximum temperature of 37 °C, to a final moisture of 10 to 11 percent.

What this means in the cup, a burst of passion fruit, a silky sugar-syrup glide, a light and lively body, and a long tropical finish.

The People Behind This Coffee

Nestor grew up around coffee in Normandía, Huila. Speciality coffee brought both economic stability and renewed purpose. With training from SENA and tight collaboration with Cata Export, he has honed processing and sensory skills to produce consistent, competition-ready lots. This partnership model keeps young producers in coffee and raises the bar for Colombian quality worldwide.

Choriso Nestor Lasso

How to Drink It Like a Pro

Best use: filter brews that highlight acidity and aromatics, V60, Kalita, or similar.

    • Starting recipe: 15 g coffee to 250 g water, 93 to 94 °C, total time 2 minutes 30 to 3 minutes.

    • Grind: medium-fine for a steady drawdown.

    • Tuning: prefer zingy tropicals, shorten contact time slightly, or raise brew temp to 94 °C. Prefer a softer, syrupy glide, extend contact time a touch, or lower to 92 to 93 °C.

    • Espresso note: works as a modern espresso with a lower dose and higher yield, aim for a bright, fruit-forward shot that softens beautifully in milk.

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