Apricot. Strawberry. Cherry.

A velvety apricot base meets the sweet freshness of strawberry, lifted by a touch of tart cherry. Rounded yet bright – a cup that balances indulgence with clarity.

Nestor Lasso

From Pitalito, Huila, Nestor Lasso leads El Diviso with a vision for the future of Colombian coffee. Alongside his brother Adrian and partner Jhoan Vergara (Finca Las Flores), he represents a new wave of growers who blend deep-rooted tradition with bold innovation.

Working with rare varieties such as Sidra, Geisha, Pink Bourbon and Java, the team applies precise experimental methods – anaerobic fermentation, thermal washing, extended maceration, and slow drying. The outcome: coffees that are layered, expressive, and often explosive in their complexity.

Through relentless attention to detail and a commitment to sustainability, Nestor Lasso has positioned himself among Colombia’s most exciting producers – where expertise meets sensory excellence.

Notes: Apricot, Strawberry, Cherry

SCA Cup Score - 89

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.