Colombia, Nestor Lasso – Natural – Yeast Inoculation

Five years ago, Nestor and Adrian Lasso took over their family farm, El Diviso, located in the Huila region of southern Colombia. Rather than following in their parents’ footsteps with traditional cultivation, they chose a bold new path — focusing on specialty coffee and experimental fermentation techniques.

Today, at just 22 and 24 years old, the brothers have partnered with Jhoan Vergara, also a second-generation coffee producer from the neighboring farm Las Flores. Together, they’ve formed a collaboration that brings together their two family farms near Pitalito, sharing knowledge, refining processes, and pushing boundaries in search of quality.

Nestor’s coffees have repeatedly featured in winning routines at the World Barista Championship (WBC), cementing El Diviso’s place on the world stage.

Processing

This lot of Chiroso underwent a carefully designed natural process with yeast inoculation, combining controlled fermentation with creative experimentation.

The process begins with harvesting cherries at peak ripeness (24–26 °Brix). The cherries are then sorted and placed in sealed plastic tanks for a 48-hour controlled oxidation stage. During this time, the leachate (the sugary liquid released by the fruit) is recirculated, and Brix and pH (targeting 4.5) are closely monitored.

After oxidation, a rafting step removes defective cherries and impurities while reducing the temperature of the mass. The cherries are then subjected to a thermal shock at 50 °C, which prepares them for fermentation.

The unique twist comes with the addition of Saccharomyces cerevisiae T58 yeast, a strain commonly used in brewing. The yeast is cultured in a mucilage-based solution and applied to the cherries at a ratio of 1 gram per 5 kilograms. This solution is sprayed onto the cherries, initiating an 80-hour anaerobic fermentation in sealed tanks.

Following fermentation, the cherries are mechanically pre-dried for around 12 hours, then sun-dried on raised beds for approximately 15 days. Once dry, the coffee is evaluated for physical and sensory quality to ensure the best lots are selected.

Why it stands out

This coffee represents a new generation of Colombian naturals — deeply complex yet clean, wild yet controlled. Every variable, from pH and Brix to temperature and yeast strain, is precisely managed to craft a funky, expressive cup that maintains balance and clarity.

Flavor Profile

Cherry lollipop, tropical fruit, floral notes, juicy and refreshing acidity
A vibrant, structured, and experimental coffee with championship-level personality.