Lasso – Competition Lot

Five years ago, Néstor and Adrián Lasso transformed their family farm into a hub of innovation, joining forces with Jhoan Vergara to create El Diviso near Pitalito, Huila. In partnership with Cata Export, they developed cutting-edge fermentation protocols that have taken Colombian coffee to new heights—earning 1st place at the Brewers Cup in Ireland and recognition across Europe.

Raised in Normandía, Huila, Néstor Lasso embodies a new generation of Colombian coffee growers driven by passion, precision, and purpose. With the support of Cata Export and training from SENA, he mastered processing, cupping, and market strategy, proving that true excellence begins with passion. Their alliance stands as a model of collaboration that empowers young producers and redefines how Colombian coffee is valued worldwide.

The process begins with 12 hours of oxidation in cherry, followed by 48 hours of submerged fermentation to enhance complexity and flavor development. A thermal shock is then applied to stabilize and intensify the aromatic profile of the coffee. The cherries then continue with an additional 24 hours of oxidation in cherry, further deepening the fruit expression and complexity.

The coffee is dried to 18–20% moisture content and later rehydrated. Finally, fresh cherries are blended with rehydrated cherries in a 50/50 ratio before depulping, contributing to greater depth and character in the final cup.

Filter Recipe
Grind size | Medium
Ratio | 1:16
Dose | 15g
Water volume | 240g
Temperature | 90°C
Brew time | 2:40 Minutes
Number of Pours | 3

Espresso Recipe
Pressure | 9 Bar
Temperature | 92°C
Dose | 18g
Yield | 38g
Time | 25 sec

This coffee has been roasted for all filter and espresso brew methods. To find the method that suits your taste, check out our Brew Guides.