Discover this coffee in detail
At 1,750 metres above sea level in Pitalito, Huila, El Diviso Farm has become a benchmark for coffee innovation thanks to the work of Néstor Lasso, alongside Adrián Lasso and Jhoan Vergara. Together, they have developed advanced fermentation protocols that have taken their coffees to the highest level, including winning first place at the Irish Brewers Cup. Néstor represents a new generation of Colombian coffee producers, combining expertise in coffee processing, sensory analysis and business strategy with a meticulous and ambitious approach. This Typica Mejorado lot undergoes an advanced natural process featuring a pre-oxidation stage followed by two anaerobic fermentations and slow sun-drying. The result is a complex, clean and expressive coffee with remarkable sweetness and a vibrant fruit-forward profile.
Meet the producer
A new generation of Colombian coffee
Some coffees capture your attention because of their variety or processing. Others because of the people behind them. This coffee brings both together.
At 1,750 metres above sea level in Huila, Colombia, El Diviso Farm has become one of the country's most exciting coffee projects. Over the past few years, Néstor Lasso, together with his brother Adrián and producer Jhoan Vergara, has transformed the family farm into a place where tradition and innovation go hand in hand. Working alongside Cata Export, they have developed fermentation techniques that have earned international recognition, including first place at the Irish Brewers Cup, while helping redefine how Colombian speciality coffee is perceived around the world.
Néstor belongs to a new generation of producers who see coffee not simply as an agricultural product, but as a craft that can be refined through curiosity, precision and continuous learning. With a background in coffee processing, sensory analysis and market strategy, every decision on the farm is made with one goal in mind: expressing the full potential of each harvest.
Precision at every stage
This lot is a Typica Mejorado, a variety celebrated for its elegance, clarity and exceptional complexity. To bring those qualities to the forefront, the cherries are picked only at peak ripeness before undergoing a carefully designed processing protocol.
The fruit first passes through a controlled oxidation stage, followed by two consecutive anaerobic fermentations that gradually build sweetness, structure and vibrant fruit character. A gentle thermal treatment helps preserve the delicate aromatic compounds developed during fermentation before the coffee is slowly dried on raised beds under the Colombian sun. The result is a coffee that feels remarkably clean despite its highly expressive profile.
Every step is carefully controlled, not to transform the coffee into something else, but to reveal everything the variety and terroir already have to offer.
Bright, juicy and beautifully layered
In the cup, expect vibrant notes of melon and kiwi, followed by a sweet confectionery character reminiscent of gummy sweets and supported by delicate hints of vanilla. The creamy body gives the coffee wonderful texture, while a lively wine-like acidity carries the flavours.
into a long, juicy finish.Although it makes an unforgettable espresso for those looking for something truly distinctive, this coffee is especially rewarding as a filter brew, where its clarity, sweetness and layered complexity can be appreciated in full.
Néstor Lasso's coffees have become some of the most sought-after releases in speciality coffee for good reason. They combine technical excellence with genuine character, producing cups that are both exciting and effortlessly elegant. This Typica Mejorado is a perfect example of why his work continues to inspire roasters, baristas and coffee lovers around the world.
Filter for Nestor Lasso Sidra
The following recipe is a guide for preparing coffee at home. Results may vary depending on your equipment, settings, and all variables that influence extraction.
With each coffee we roast, our team performs tests until we find a recipe that highlights all the coffee's qualities. The one you'll see below includes all the necessary information to reproduce it. Still, we always recommend trying and experimenting to discover what you like best: use it as a guide and adapt it to your own way.
Remember: it's the journey, not the destination.
Keep in mind: Water is the most important factor in achieving a great cup of coffee. Depending on where you live, its composition can vary drastically. Therefore, we recommend using at least filtered water; another option is a blend of Bezoya and Lanjarón. When adjusting the recipe, change only one variable at a time to identify how it affects the flavor.
It is common to start by adjusting the coffee-to-water ratio. Once you achieve a cup with a pleasant intensity and mouthfeel, you can modify other aspects of the extraction.
Most percolation coffee recipes use a ratio between 1:15 and 1:17, with a brew time of between 2:30 and 4:30 minutes.
Kalita / Origami / Orea
We have chosen this method to share our recipes because it is very versatile and easy to adapt to other percolation systems. The flat bottom and wavy folds of Kalita filters create a wide surface area that prevents significant flow blockages caused by the migration of fine particles or clogging.
Kalita/Origami/Orea
Recipe:
- Ratio: 1:17
- Coffee: 20g
- Water: 340g
- Total time: 3:45min
- Temperature: 95ºC
- Grinder: EK43 8.7
- TDS 1.34% EY 20.32%
Variables:
- Resting time: It can be consumed 3 days after the roast date, but it expresses itself best after 10-15 days (provided the bag has not been opened before, in which case, it would express itself better after fewer days).
- Water: Bezoya
- Filter: Sibarist B3
Equipment:
Orea, Sibarist B3 filter, scale, timer, grinder, cup/decanter, and gooseneck kettle.
Method:
- Place the Orea on a cup/decanter and insert the filter, pour hot water over it to remove the paper taste and preheat the equipment.
- Grind the coffee to the recommended fineness.
- Discard the water and place the Orea with the empty carafe on the scale, add the coffee distributing it evenly, tare the scale and start the timer.
- Pour 60g of water in circular motions and wait 30-40 seconds for the coffee to degas. If the coffee has been recently roasted, wait for longer.
- Slowly pour approximately 200-250g of water and gently swirl the Orea once to level the coffee bed and ensure it is fully saturated with water. Never fill it to the brim, leave at least a 2 cm gap from the top to limit water bypassing the coffee bed, thereby reducing extraction.
- Continue pouring water slowly as before until you have added the necessary amount of water.
- Swirl one last time and let the water drain.
- We are aiming for the total time indicated in the recipe, so adjust the grind size if necessary next time.
Espresso
Here's our most up-to-date recipe. It's important to remember that this recipe is a reference and that many variables will influence the final result of the espresso in your cup: from the condition of your machine and grinder, the water you use, the storage/brewing time of your coffee, to the temperature/pressure, etc. Therefore, you may need to adjust some parameters to achieve a flavorful and balanced espresso based on your specific needs and equipment.
Recipe:
- Ratio: 1:2.1
- Dry: 18gr
- In cup: 38gr
- Time: 30-36s
Variables:
- Resting time: minimum 2 weeks
- Temperature: 94ºC
- Pressure: 6 bars
- Pre-infusion: No
- GH 60 (ppm as CaCO3) KH 30 (ppm as CaCO3)
Machinery and equipment used for this recipe:
- Espresso machine: La Marzocco PB 2GR
- Grinder: Mahlkonig
- Scoop: 22gr VST (without slot)
- Extras: Barista Hustle WDT, Push Tamper (flat, 100% level)
Cold brew
[ Watch the recipe video ]
When making Cold Brew, we typically make larger quantities than with other brewing methods. So, we're providing a recipe for one liter of Cold Brew. If you want to make more or less than this amount, the ratio is 1:14; 1g of coffee for every 14g/ml of water.
Recipe and equipment:
Preparation:
- Grind the coffee to a medium/coarse grind
- Place the coffee directly into the filter of the pitcher or bottle
- Pour the pre-weighed water into the pitcher or bottle
- Stir gently to saturate all the coffee
- Cover the container
- Let it steep for 16-24 hours in the refrigerator (be careful with strong odors!)
- After this steeping time, remove the filter with the coffee, and it's ready.
BONUS:
Bonus 1:You can do an additional filtration with a V60 paper filter, Kalita, cheesecloth, or something similar to get a cleaner and clearer result.
Bonus 2:For the best flavor, consume as soon as it's ready, as it will oxidize over time.
Bonus 3:Do not shake or press the coffee to avoid extracting bitter flavors or sediment.
Bonus 4:You can freeze Cold Brew into ice cubes and use them to chill your Cold Brew or for making other drinks.
Bonus 5:Food safety: wash your hands and utensils properly. Keep for a maximum of 3 days in the refrigerator in a glass container, preferably closed and without additives (sugar, milk, etc.).
