Lasso brothers
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The Lasso brothers, Néstor and Adrian, are prominent Colombian coffee producers based in Pitalito, Huila, who have gained international acclaim for their experimental processing techniques. By shifting their family’s traditional farm, Finca El Diviso, toward high-end specialty production, they have become benchmarks for innovation, particularly in anaerobic fermentation and the cultivation of rare varieties like Bourbon Sidra.
The Lasso brothers, Néstor and Adrian, represent a new generation of coffee producers in Colombia who are actively redefining the potential of their family’s land. Operating primarily out of Finca El Diviso in Pitalito, Huila, the brothers have moved away from traditional commodity-focused farming practices to embrace a philosophy rooted in scientific precision and experimental processing. Their work is situated in the high-altitude volcanic soils of Huila, a region globally recognized for producing some of the most complex and expressive Arabica coffees.
While the land at El Diviso has been in their family for generations, the brothers’ modern approach distinguishes them from their predecessors. By prioritizing quality over volume, they have transformed their farm into a hub for specialty coffee innovation. This transition involves a rigorous focus on the entire production chain, from the careful selection of coffee cherries at optimal maturity—often measured by Brix levels—to the implementation of sophisticated post-harvest techniques.
Central to the Lasso brothers' reputation is their mastery of experimental processing, most notably anaerobic fermentation. In these methods, cherries are typically placed in sealed or controlled environments to undergo specific fermentation cycles, which can last for extended periods. This process is designed to enhance the inherent sensory characteristics of the coffee, resulting in profiles that are often described as having remarkable clarity, complexity, and vibrant, tropical fruit notes.
Beyond their individual efforts, the brothers have formed strategic partnerships to further elevate their output. They have collaborated with fellow producers, such as Jhoan Vergara of the neighboring Las Flores farm, to share knowledge and resources. This collaborative spirit has allowed them to refine their techniques and scale their production of high-quality micro-lots, which are highly sought after by specialty roasters worldwide.
The varieties cultivated at El Diviso are as carefully curated as their processing methods. The brothers are particularly known for their work with the Bourbon Sidra (or Cidra) variety, a rare and prized cultivar that thrives in the specific microclimate of their Huila farm. When paired with their signature anaerobic natural processing, this variety is known to produce cup profiles featuring notes of mango, passionfruit, pomegranate, and floral aromatics.
For the specialty coffee industry, the Lasso brothers serve as a case study in how ancestral knowledge can be successfully integrated with modern agricultural science. Their success has provided a blueprint for other young farmers in Colombia, demonstrating that investment in processing technology and variety selection can lead to greater profitability and international recognition. Their coffees are now a staple in the offerings of high-end roasters who prioritize direct trade and traceable, innovative origins.
Today, the story of the Lasso brothers stands as a testament to the evolving landscape of Colombian coffee. By consistently pushing the boundaries of what is possible in the cup, they have secured their place as leaders in the specialty sector. Their ongoing commitment to experimentation ensures that Finca El Diviso remains a focal point for those interested in the intersection of traditional farming and cutting-edge coffee science.