Colombia - Nestor Lasso (Chiroso)
Process Double Fermentation, Thermal Shock, Washed
Farm El Diviso
Location Pitalito, Huila Altitude 1750 masl
Suggested for Filter
Nestor Lasso and his brother Adrian decided to take a different approach from their parents and explore the world of specialty coffee and experimentation.
Together Nestor & Jhoan Vergara, also from a coffee farming family, established El Diviso by combining their family farms. This cooperation has improved the quality of their coffee, which has been recognized in various barista competitions across Europe.
The partnership with Cat and Pierre from CATA Export was especially fruitful, as they collaborated on fermentation processes and protocols to produce award-winning coffees. It has also helped to provide career opportunities for young producers to stay in the coffee industry and pursue their passion.
The Coffee Process
Step 1: Select the ripest cherries.
Step 2: Cherries oxidation for 16h at room temperature 22°C - 30°C.
Step 3: Anaerobic fermentation in sealed plastic tanks for 38 hours. Average temperature 16°C - 18°C.
Step 4: Cherry must harvest during 6 hours.
Step 5: Pulping of the cherries.
Step 6: Oxidize beans and mucilage for 6 hours.
Step 7: 24 h fermentation at 32°C with harvested must.
Step 8: Thermal shock.
Step 9: Dry beans at 30°C for until they reach 11% humidity.