Nestor Lasso - Geisha {Natural}

Technical Data:
Roaster: Taith
Origin: Pitalito, Huila, Colombia (Normandy)
Producer: Nestor Lasso & Adrian Lasso – Finca El Diviso
Varietal: Geisha
Process: Natural
Altitude: 1,750 masl
Profile: Pink apple · Floral · Wine
Format: 200 g
Roast: Ultra Light (Omni)
Ideal for: Filter and Modern Espresso

Why we like it: El Diviso's technical precision in controlled anaerobic fermentation, combined with the characteristic aromatic elegance of Geisha.

Who should buy it: Ideal for those seeking a refined, floral, natural Geisha with wine notes, versatile for both filter and modern espresso.

Five years ago, brothers Néstor and Adrián Lasso reimagined their family farm as a center for coffee innovation, partnering with Jhoan Vergara to establish El Diviso, near Pitalito, Huila. Working alongside Cata Export, they pioneered advanced fermentation techniques that have elevated the reputation of Colombian coffee on the global stage, contributing to a Brewers Cup championship in Ireland and achieving recognition across Europe.

Born and raised in Normandy, Huila, Néstor Lasso represents a new generation of Colombian producers committed to innovation, precision, and quality. Through training with SENA and support from Cata Export, he honed his expertise in coffee processing, cupping, and market development, demonstrating that exceptional coffee begins with dedication and knowledge. Today, the alliance between El Diviso and Cata Export exemplifies how collaboration and investment in young producers can drive innovation and strengthen the global reputation of Colombian specialty coffee.

The processing of this coffee begins with an overflow and hand-selection stage, where cherries are carefully hand-picked to ensure that only fully ripe berries are used. During this stage, overflow and flotation techniques are also employed to remove defective cherries. The selected cherries then undergo 24 hours of anaerobic fermentation in sealed bags or containers, at an average temperature of 16-18°C. After fermentation, the coffee is dried in dehumidifying machines at a controlled maximum temperature of 45°C. Drying is initially paused when the beans reach 18% moisture, after which they rest for 60 hours in black bags stored in a dark cellar. The drying process then resumes until the beans reach a final moisture content of 11%, ensuring optimal stability and quality.

In the cup, it stands out with notes of pink apple, a floral character, and wine.

Taith is a community project that combines specialty coffee, ceramics, books, and Riso printing. Its approach is based on transparency, DIY ethics, and social impact.

The essentials:
- Coffee: They ethically roast light and sweet profiles, collaborating closely with producers.
- Impact: They donate 10% of their sales to NGOs and give coffee to local food banks.
- Community: They offer free pottery courses to support mental health and create employment opportunities.
- Philosophy: They value community over commodity, using art and coffee as tools for change.