Nestor Lasso Sidra - 250g - Natural

Nestor Lasso – SIDRA (Natural Process)
 
We Taste: Cherry, Strawberry, Mango
Origin: Colombia
Region: Huila, Pitalito
Farm: Finca El Diviso
Altitude: 1,750 MASL
Variety: Sidra
Process: Natural
Shade: Native and fruit trees
Farm Size: 14.5 hectares
About This Coffee
This is an extraordinary lot of Sidra, a rare and elegant variety known for its aromatic complexity and silky, refined profile. Grown on Finca El Diviso in Colombia’s celebrated Huila region, this coffee reflects the ambition and innovation of the next generation of Colombian producers.
Five years ago, brothers Nestor and Adrian Lasso took over their family farm near Pitalito. Instead of following the path of traditional coffee farming, they chose to explore the world of specialty and experimental processing. Together with Jhoan Vergara of neighboring Las Flores farm, they formed a partnership that combined passion, knowledge, and a bold vision for quality.
In collaboration with Cat & Pierre of Cata Export, they’ve spent the last three years developing intricate fermentation methods that push the boundaries of what Colombian coffees can be. Today, their coffees are not only exported directly to Europe but have also earned accolades on the competition stage—including 1st place at the Brewers Cup in Ireland and 3rd in Austria.
Processing Profile
The Sidra Natural is the result of a multi-stage fermentation protocol that showcases both scientific rigor and sensory intuition. Each stage is meticulously designed to enhance the coffee’s inherent floral and fruity character.
Selective Picking – Only fully ripe cherries are hand-harvested.
Initial Oxidation – Cherries are rested for 12 hours at up to 25°C.
Anaerobic Fermentation (I) – Fermented in sealed bags or tanks for 50 hours at 16–18°C.
Second Oxidation – Exposed to open air in tanks for 20 hours at a peak of 42°C.
Anaerobic Fermentation (II) – Transferred to 50kg bags for another 30 hours (16–20°C).
Submerged Fermentation – Cherries are submerged in 45°C water mixed with coffee must from the previous harvest. This mix is recirculated for 18 hours, layering in complexity.
Drying Phase I – Coffee begins drying in marquesinas (raised beds).
Stabilization – At 18% moisture, cherries are rested in black plastic bags for 60 hours in darkness.
Drying Phase II – Returned to marquesinas until the final 11% moisture content is reached.
This process results in a coffee with exceptional clarity, floral depth, and an elegantly structured fruit profile—one that rewards both the curious drinker and the seasoned cupper.
Producer Philosophy
Nestor and his peers are part of a wave of young producers who see coffee not just as a livelihood but as a craft. With the support of Colombia’s renowned SENA coffee school, and through hands-on experimentation, they've developed an informed yet intuitive approach to processing that’s earning global recognition.
The collaboration between Finca El Diviso and Cata Export is more than a business relationship—it's a shared commitment to quality, transparency, and community-building. By staying in coffee, these producers are not only creating economic opportunities for themselves but also redefining what it means to grow coffee in Colombia today.