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Colombia
Nestor Lasso Aji
Cup Notes: Lemongrass, Candied Citrus, Ginger Beer, Lime
A vibrant and refreshing cup with a bright citrus character. Delicate lemongrass brings herbal freshness, while candied citrus adds lively sweetness. Ginger beer introduces a subtle spicy kick and sparkling complexity, balanced by crisp lime acidity that lingers on the finish. An expressive and beautifully layered coffee with a distinctive zesty character.
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
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Details
- Producer
- Nestor Lasso
- Country
- Colombia
- Terroir
- Huila
- Altitude
- 1780 masl
- Process
- Washed Anaerobic - Raised Beds
- Arabica cultivar
- Bourbon Aji
- Picked in
- Nov - Dec 25
- Arrived in
- November 2026
- Shipped in
- Box + Vacuum pack
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
THE STORY BEHIND
Nestled in the mountains of Huila, Colombia, El Diviso is a family-owned coffee farm managed by Nestor Lasso and his family. Renowned for its innovative approach to specialty coffee, the farm combines generations of coffee-growing expertise with cutting-edge fermentation and drying techniques to unlock new levels of complexity and expression in the cup.
Surrounded by rich volcanic soils and benefiting from the unique microclimate of the region, El Diviso enjoys ideal conditions for cultivating exceptional coffees. The farm focuses on carefully selected microlots and continuously refines its post-harvest practices, exploring new processing methods to highlight the distinctive characteristics of each variety.
Under Nestor Lasso’s leadership, El Diviso has earned international recognition for its scientific approach to coffee processing, unwavering commitment to quality, and dedication to sustainable production. Through close collaboration with agronomists, researchers, and coffee professionals, the farm continues to push the boundaries of innovation, showcasing the remarkable diversity and potential of Colombian specialty coffee.
THE VARIETY
Bourbon Ají is a rare and distinctive coffee variety cultivated in Colombia, particularly in the Huila region. Despite its name, genetic research suggests that it is not directly related to the traditional Bourbon variety, but rather has Ethiopian genetic origins.
Its name, Ají, refers to the characteristic spicy notes found in the coffee cherry, reminiscent of chilli pepper. In the cup, this variety is often associated with an expressive aromatic profile, combining delicate florals, vibrant citrus, fruity sweetness and subtle herbal or spicy nuances.
Its distinctive character, together with its remarkable aromatic complexity, makes Bourbon Ají a fascinating variety for exploring the diversity and potential of Colombian specialty coffee.
THE FERMENTATION PROCESS
Ripe coffee cherries are carefully harvested, disinfected, and floated in water to remove impurities and less dense fruit. Only fully ripe cherries are selected before undergoing a 36-hour oxidation stage.
The cherries are then depulped and subjected to 60 hours of anaerobic fermentation, followed by 12 hours of submerged fermentation using fermentation liquid collected from previous batches. The process is completed with a thermal shock, washing the coffee with hot water at an average temperature of 65–70°C to effectively finalize fermentation.
Finally, the coffee is dried in stainless steel dehumidifying equipment, allowing precise control over moisture loss and overall bean quality. Drying temperatures are kept below 38°C until the coffee reaches a final moisture content of 10–11%.
