Nestor Lasso [Sidra]

Colombia — El Diviso, Nestor Lasso — Bourbon Sidra (Natural Extended Fermentation)

Tastes Like — 🍑 Apricot • 🍓 Strawberry • 🍒 Cherry

DETAILS

• Producer: Nestor Lasso
• Farm: El Diviso
• Region: Pitalito, Huila, Colombia
• Varietal: Bourbon Sidra
• Process: Natural Extended Fermentation
• Score: 89
• Harvest: 2025
• Size: 200g

INTRO

Nestor Lasso's Sidra Natural is the result of an advanced fermentation programme developed at El Diviso — a micro-farm in Pitalito, Huila, that has become one of Colombia's most talked-about addresses in specialty coffee. Cherries are harvested at 24–28 Brix, sorted by floatation, and taken through a multi-stage fermentation that combines oxidation, anaerobic fermentation at low temperature, submerged fermentation with cherry juice recirculation, and a final thermal shock to fix the aromatic profile. Drying is completed under dehumidification with controlled rest phases.

The result is a coffee of precision, silkiness, and intense aromatics — notes of apricot, strawberry, and cherry in a balanced, indulgent cup.

THE PRODUCER

Nestor Lasso is a young, visionary producer based in Pitalito, Huila, operating Finca El Diviso alongside his brother Adrian and their partner Jhoan Vergara of Finca Las Flores. Together they represent one of the most exciting new generations in Colombian specialty coffee, combining a deep respect for their heritage with a fearless approach to experimental processing.

Working with rare varieties — Sidra, Geisha, Pink Bourbon, Java, Ombligon — and precisely engineered fermentation protocols including anaerobic washes, thermal shocks, prolonged macerations, and slow drying, Nestor has rapidly become one of the most in-demand producers in the country. His coffees are consistently described as explosive, elegant, and of exceptional complexity.

THE PROCESS

The Natural Extended Fermentation at El Diviso involves:

• 🍒 Selective Harvest — Cherries picked at peak ripeness (24–28 Brix), sorted by floatation
• 🧪 Aerobic Oxidation — Whole cherries oxidised in open air
• ❄️ Anaerobic Fermentation — Low-temperature anaerobic phase to control aromatic development
• 💧 Submerged Fermentation — Cherries submerged in recirculated cherry juice (mosto)
• 🌡️ Thermal Shock — Final thermal shock to stabilise and fix the aromatic profile
• ☀️ Drying — Dried under dehumidification with controlled rest phases to reach optimal moisture content

This advanced multi-stage process delivers a coffee of exceptional aromatic precision — silky, intense, and impeccably balanced.

THE CUP

Silky and intensely aromatic, the Sidra Natural offers apricot richness and strawberry brightness on the attack, underpinned by the depth and sweetness of ripe cherry. The body is polished, the acidity elevated but controlled, and the finish long, round, and deeply satisfying.

Flavour Notes

• 🍑 Apricot
• 🍓 Strawberry
• 🍒 Cherry