Nestor is a young coffee farmer from Huila. He grew up along with his brother Adrian on a traditional coffee farm. His father Jose, a devoted coffee farmer, taught his sons about traditional agriculture and practices to take care of their coffee trees. Nestor and his family own El Diviso, a 6-hectare farm located at 1800 m.a.s.l in Pitalito, Huila.
They grow Colombian traditional varieties such caturra, variedad Colombia, they also grow some exotics such us Gesha, Pink Bourbon among others. Nestor got involved in the harvest and post-harvest stages, so he wanted to take their farm to another level since he wanted to produce and process their coffees with what the market was demanding.
Nestor and his brother took courses to learn more about specialty coffee. The knowledge they absorbed then was applied on their farm. They started to master the Natural process and new fermentations.
You can find Nestor and his brother tasting and brewing their coffees so they make sure you have only the best coffees from El Diviso!
The farm covers about 15 hectares and is planted with several different varietals. The farm is owned by Nestor and Adrian Lasso and their friend Jhoan Vergara. Their parents were coffee producers who focused on traditional commodity-grade coffees. Over the last few years Nestor, Adrian and Jhoan have converted the operation to focus entirely on the creation of high cup score micro-lots using varietal separation and a range of post-harvest processing methods.
NATURAL LACTIC - SIDRA
Фермер: Nestor Lasso
Регіон: Pitalito, Huila
Ферма: El Diviso
Ґрунт: Volcanic ashes
Різновид: Sidra Bourbon
Висота: 1750 – 1850 masl
Середні опади: 1900 – 2200 mm
Сер. темп.: 13 – 25
This coffee was grown by Nestor Lasso at the farm El Diviso. This coffee was exposed to a dry aerobic fermentation of 24 hours before being placed inside Grainpro bags for 90 hours, maintained at a temperature below 22°C. In this environment, the bacteria feed on carbohydrates and sugars found on the mucilage leading to a higher concentration of lactic acid. Then this coffee was placed on raised beds until 11% moisture content is achieved
Sidra is a hybrid between Bourbon and Typica varieties. Its sweet and bright profile is a characteristic of this unique variety, said to have originated in Ecuador.