Nestor Lasso Bourbon Aji - Natural - 250g

Nestor Lasso – AJI (Natural Process)
 
We taste: Lychee, Cucumber, Lime
Origin: Colombia
Region: Huila, Bruselas
Farm: Finca El Diviso
Altitude: 1,750 MASL
Variety: Aji (Heirloom)
Process: Natural
Producer: Nestor Lasso
Lot Size: 14.5 hectares
Shade: Native forest & fruit trees
About This Coffee
This exceptional micro-lot comes from Finca El Diviso, a farm nestled in the highlands of Bruselas, Huila – Colombia’s most celebrated coffee-producing region. The coffee is a rare variety known locally as “Aji,” named after the chili pepper for its distinct aroma and complexity, not its heat.
Producers Nestor and Adrian Lasso, along with Jhoan Vergara, represent a new generation of Colombian coffee growers rewriting the narrative around farming. These young producers—children of traditional coffee farmers—chose to break away from commodity farming to focus on experimental processing and specialty cultivation. Today, their coffees are winning championships across Europe, including 1st place at the Brewers Cup in Ireland and 3rd place in Austria.
This lot is the result of years of experimentation and close collaboration with Cata Export, who work shoulder-to-shoulder with producers to refine fermentation techniques and bring exceptional Colombian coffees directly to top-tier roasteries in Europe.
Processing Details
This natural process coffee is a product of precise fermentation and drying techniques, carefully developed over several years:
Selective Harvesting – Only fully ripe cherries are hand-selected.
Oxidation – Cherries are rested for 36 hours at ambient temperature (25°C).
Anaerobic Fermentation – Fermented in sealed containers or bags for 24 hours (at 16–18°C).
Drying – Initially dried using mechanical dehumidifiers at up to 45°C. At 18% humidity, the coffee is rested in dark storage bags for 60 hours before drying resumes to a final 11% moisture content.
The result is an intensely aromatic and fruit-forward cup