Adrian Lasso

Adrian Lasso is a central figure in the modern Colombian specialty coffee movement, operating primarily out of the Pitalito region in Huila. Born in 1996, Lasso represents a new generation of producers who have shifted the focus of their family’s agricultural legacy toward rigorous experimentation and high-end quality control. His work is defined by a departure from traditional processing methods, favoring instead a scientific approach to fermentation that has garnered international acclaim.

The core of Lasso’s production is centered at Finca El Diviso, a collaborative project established by Adrian and his brother, Nestor Lasso, in partnership with producer Jhoan Vergara. This partnership was formed to push the boundaries of coffee quality, aiming to produce lots that meet the exacting standards required for national and world-level barista and brewing competitions. By centralizing processing and applying precise, controlled techniques, the team has successfully elevated the profile of Huila-grown coffee.

Lasso is particularly renowned for his mastery of complex processing methods, including anaerobic fermentation and thermal-shock treatments. These techniques are designed to enhance the inherent characteristics of specific varieties, such as Chiroso, Typica Mejorado, and various Geisha cultivars. By governing the chemistry of the fermentation process, Lasso produces coffees that are noted for their clarity, sweetness, and unique flavor profiles, often described as having notes of stone fruit, florals, and citrus.

Beyond his work at El Diviso, Lasso is also associated with Las Flores, a farm located in the municipality of Acevedo, Huila. At Las Flores, he manages a diverse range of coffee varieties across 16 hectares, utilizing the farm as a hub for both cultivation and the processing of cherries sourced from neighboring producers. This model allows for a high degree of consistency and experimentation, as the facility is equipped to handle the specific requirements of specialty-grade processing.

The impact of Lasso’s work extends to the global stage, where his coffees are frequently featured by specialty roasters and used by competitors in prestigious events like the World Barista Championship. His reputation is built on the ability to deliver 'competition-level' lots that demonstrate extreme attention to detail, from the selective harvesting of cherries to the final stages of drying. This dedication has made him a sought-after partner for exporters and roasters who prioritize transparency and quality.

For the consumer and the roaster, the name Adrian Lasso has become synonymous with the 'governed' application of fermentation science. Unlike traditional methods that may result in inconsistent or 'funky' profiles, Lasso’s approach is characterized by precision, ensuring that the final cup remains balanced and expressive of its origin. His ongoing projects continue to influence how specialty coffee is perceived, bridging the gap between traditional farming and modern, high-tech processing.