About the producer

Nestor Lasso and his brother Adrian gained recognition in the specialty coffee scene with expertly fermented naturals from their farm El Diviso in Huila, Colombia. Founded in the late 1990s by José Uribe, the farm passed to Nestor and Adrian when they were still under 20. They introduced new varieties and processing methods, and later teamed up with Jhoan Vergara from nearby Las Flores. Today, the trio works closely with Cata Café Export to refine their farm practices and fermentation processes for better quality and consistency.

Regardless of variety or process, the Lasso brothers’ coffees consistently impress on the cupping table. Many of El Diviso’s lots have helped baristas win national and international championships.

About the Varietal

The Sidra varietal is a mysterious one. It was initially thought to be an intraspecific hybrid of Bourbon and Typica. However, according to recent studies performed by the World Coffee Research Institute it has no clearly identifiable genetic identity. Some say it is derived from Ethiopian landrace varietals.

About the process

Only fully ripe cherries are picked, measured by brix levels. They oxidize for 48 hours in open containers, with sugar and pH levels monitored. Afterward, cherries are soaked in water to float out defective beans, then undergo thermal shock using warm water to loosen structure and kickstart fermentation. Yeast is added to support the process.

The cherries and yeast ferment in sealed buckets for 38 hours. The final drying happens in stages until the beans reach 10.5–11.5% moisture.