Nestor lasso Bourbon aji (Colombia)

El Diviso Farm & the Huila Collective

In Pitalito, in the heart of Huila, El Diviso is run by brothers Nestor and Adrian Lasso on 14.5 hectares of shade-grown coffee. Working closely with Jhoan Vergara and Cata Export, they are part of a young collective known for its advanced fermentation protocols. Their coffees have already been recognised in international competitions, including a 1st place at Brewers Cup Ireland, confirming their growing influence in Colombia’s new specialty coffee scene.

Variety: Bourbon Ají

Bourbon Ají is a rarely exported Colombian variety, valued for its natural sweetness, red-fruit aromatics and subtle spicy notes. It offers a distinctive complexity that makes it one of the most sought-after varieties among specialty coffee producers in Huila.

Natural Process: a controlled protocol

This lot follows a complex and highly controlled natural process, designed to enhance the character of Bourbon Ají while maintaining a clean and stable cup profile.

• Strict cherry selection: disinfection, flotation, manual sorting.
• 48h oxidation in tanks.
• 36h anaerobic fermentation (17–20 °C).
• Reuse of lixiviates, a liquid rich in native yeasts and bacteria, to naturally inoculate the next batches.
• 36h submerged fermentation with lixiviate recirculation (17–23 °C).
• Thermal shock at 65–70 °C to stop fermentation.
• Controlled drying in stainless-steel dehumidifiers (max. 37 °C), in a dark, airtight environment.

Why we selected it

We chose this coffee for what it offers to both seasoned enthusiasts and curious drinkers: a well-executed natural without overpowering ferment notes, a cup that is gourmet, sweet and accessible, yet layered and complex. It performs beautifully as expressive filter brews and as sweet, rounded light espressos.

It also embodies the rise of a new generation of Colombian producers, combining fermentation expertise, agroforestry practices and innovation to push the boundaries of specialty coffee.

Technical Information

• Origin: Colombia
• Region: Huila
• Terroir: Pitalito
• Farm: El Diviso
• Producers: Nestor & Adrian Lasso
• Species: Arabica
• Variety: Bourbon Ají
• Process: Natural – multi-stage fermentation (oxidation, anaerobic, submerged, thermal shock)
• Tasting notes: Red fruits, cocoa, caramel, sweet aromatics
• Altitude: 1,750 masl
• Shade: Native and fruit trees
• Harvest period: November – January
• Roast profile: Light – ideal for filter (aromatic clarity) and light espresso (sweetness & roundness)

A generous and carefully crafted coffee, expressing the precision and energy of Colombia’s new generation of producers.