Colombia — Nestor Lasso, Finca El Diviso, Gesha (Extended Washed)

Tastes Like — 🌸 Jasmine Tea • 🍋 Lemon Gummy Bear • 🍊 Orange Gummy Bear • 🍮 Caramel

DETAILS

• Farmer: Nestor Lasso
• Farm: Finca El Diviso
• Region: Pitalito, Huila, Colombia
• Varietal: Gesha
• Process: Washed, Extended
• Altitude: 1,750–1,850 MASL
• Harvest: Autumn 2025
• Size: 200g

INTRO

Gesha grown by Nestor Lasso at Finca El Diviso is something special. At 1,750–1,850 metres in Colombia’s Huila region, this most celebrated of coffee varieties produces a cup of luminous clarity and aromatic intensity: jasmine tea florality, bright lemon and orange gummy bear sweetness, and a caramel warmth in the finish that ties everything together with effortless elegance. Processed using El Diviso’s extended washed method — allowing additional fermentation time to build complexity while preserving the transparency the process is known for — this is Gesha at its most expressive and Nestor Lasso at his most refined.

THE PRODUCER

Brothers Nestor and Adrian Lasso are third-generation farmers who transformed Finca El Diviso in the Pitalito zone of Huila into one of Colombia’s most celebrated micro-lot operations. Together with collaborator Jhoan Vergara, they built a partnership that has appeared on World Barista Championship stages and in the catalogues of Europe’s leading specialty roasters. Their approach — dividing plots by variety and altitude, experimenting with controlled fermentation protocols, and maintaining a cupping lab at the heart of the farm — has made El Diviso synonymous with Colombian innovation at its finest.

Growing Gesha at this altitude is a statement of intent. The variety is demanding to cultivate and low-yielding, but in the right hands and at the right elevation it produces a cup unlike almost anything else in the world. At 1,750–1,850 metres in Huila, slow cherry ripening and volcanic soils build exceptional sugar density and aromatic complexity in the fruit before harvest — and Nestor’s meticulous processing preserves every nuance from cherry to cup.

THE PROCESS

The Extended Washed process at El Diviso involves:

• 🍒 Selective hand-harvesting — Only fully ripe cherries are accepted at the processing facility
• 🔧 Depulping — Cherries are depulped the same day as delivery, exposing the mucilage-coated parchment
• 💧 Extended fermentation — Parchment coffee ferments for an extended period beyond a standard washed process, allowing additional aromatic complexity — particularly jasmine and citrus florality — to develop in the bean
• 💧 Washing — Beans are thoroughly washed after fermentation to remove all residue, achieving maximum cup clarity
• ☀️ Raised-bed drying — Washed parchment dries slowly on raised beds in the highland Huila air

The extended fermentation window is the key distinction here. By allowing fermentation to run longer than a standard washed process, Nestor draws out the jasmine and citrus florality that Gesha is famous for, building the gummy-sweet aromatic intensity that makes this lot so striking in the cup whilst maintaining the clarity and precision that define El Diviso’s house style.

THE CUP

Fragrant, sweet, and unmistakeably Gesha. Jasmine tea aromatics open the nose and carry through the first sip, where lemon and orange gummy bear notes bring a joyful, luminous sweetness to the palate. The acidity is higher and vivid — bright and precise rather than sharp — and caramel warmth in the finish grounds the florality into something complete and satisfying. Best enjoyed as a filter where the full jasmine complexity can breathe; equally beautiful as an elegant, aromatic espresso.

Flavour Notes

• 🌸 Jasmine Tea
• 🍋 Lemon Gummy Bear
• 🍊 Orange Gummy Bear
• 🍮 Caramel