Colombia — Nestor Lasso El Diviso Typica Mejorado (Anaerobic Washed)

Tastes Like — 🥥 Coconut • 🍑 Peach • 🍓 Raspberry • 🍋 Kaffir Lime

DETAILS

• Producer: Nestor Lasso
• Farm: El Diviso
• Region: Huila, Colombia
• Varietal: Typica Mejorado
• Process: Anaerobic Washed
• Altitude: 1,750+ MASL
• Score: 87 SCA
• Roast: Filter

INTRO

From Nestor Lasso at El Diviso — a rare and boldly expressive anaerobic washed Typica Mejorado from one of Tanat's most important and internationally recognised producer relationships. A third-generation farmer and visionary in precision fermentation, Nestor brings his signature warmth and craftsmanship to a cup of exceptional clarity and aromatic complexity. In the cup: coconut, peach, raspberry, and kaffir lime.

THE PRODUCER

Nestor Lasso is a third-generation coffee farmer from Huila whose relentless pursuit of excellence and mastery of fermentation science have earned him international recognition and a devoted following among the world's most discerning specialty roasters. At El Diviso, grown above 1,750 MASL in Huila's cool mountain conditions, Nestor cultivates rare and demanding varietals with the same precision and curiosity he brings to every stage of post-harvest processing — developing processing protocols that produce coffees of exceptional fruity, harmonious, and warm character that are unmistakably his own.

Typica Mejorado — also known as Improved Typica — is a high-yielding selection developed from Typica, one of the oldest and most revered Arabica varieties. At over 1,750 MASL in Huila, slow cherry development and volcanic soils build the aromatic concentration and refined sweetness that Nestor's anaerobic washed process then elevates into something bold, exotic, and deeply compelling.

THE PROCESS

The Anaerobic Washed process at El Diviso involves:

🍒 Hand-picking — Typica Mejorado cherries selectively harvested at peak ripeness 🔒 Anaerobic fermentation — Cherries or depulped beans sealed in oxygen-free conditions for a precisely controlled fermentation period, building the exotic coconut and kaffir lime complexity that defines this lot 🔧 Depulping — Outer skin removed as part of the washed processing sequence 💧 Washing — Thoroughly washed after fermentation to remove all residue and preserve the clean, bright structure ☀️ Drying — Dried to optimal moisture content

The sealed anaerobic fermentation is the defining step — by fermenting in a controlled oxygen-free environment, Nestor builds the bold tropical and fruit-forward aromatic profile that is his signature, while the thorough washing after fermentation preserves the beautiful clarity and defined structure that allow every note — coconut, peach, raspberry, and the intensely zesty kaffir lime — to emerge with precision.

THE CUP

A bold, exotic, and beautifully crafted anaerobic washed Typica Mejorado from one of Huila's most celebrated and internationally recognised fermentation specialists — creamy coconut richness, juicy peach sweetness, vibrant raspberry tartness, and an intensely zesty kaffir lime finish in a cup of exceptional clarity and warm, harmonious complexity. Nestor Lasso's craft, unmistakably expressed.

Flavour Notes

🥥 Coconut 🍑 Peach 🍓 Raspberry 🍋 Kaffir Lime