Nestor Lasso

Nestor Lasso is a third-generation coffee producer operating Finca El Diviso in the Normandía village of Pitalito, Huila, Colombia. Raised in a family that traditionally sold coffee cherries to cooperatives at commodity prices, Nestor and his brother, Adrian, chose to pivot toward specialty coffee when they took over the 14.5-hectare family farm approximately eight years ago. This transition was driven by a desire to create a more sustainable economic future through higher quality and differentiated production.

To achieve this, Nestor sought formal education through SENA’s specialty coffee processing program. His approach is defined by a departure from traditional farming methods, favoring a disciplined, scientific focus on fermentation and farm management. He has standardized his processing protocols through years of trial and error, reinvesting profits into infrastructure that allows for precise control over variables like temperature and time during anaerobic fermentation.

Collaboration has been a cornerstone of the farm's success. Nestor partnered with his neighbor, Jhoan Vergara of Finca Las Flores, to share technical knowledge and resources. This alliance between the Lasso brothers and the Vergara family has been instrumental in their ability to produce high-scoring, complex lots that have gained international recognition. Their work is often supported by exporters like Cata Export, which has helped facilitate the reach of their coffees into European and global specialty markets.

Finca El Diviso is widely recognized for its cultivation of rare and exotic coffee varieties. While traditional farms in the region often focus on Caturra or Castillo, Nestor has dedicated his land to varieties such as Ombligon, Sidra, Bourbon Ají, Yellow Papayo, Java, and Geisha. Each variety is managed with a tailored approach designed to preserve and enhance its unique genetic sensory profile, such as the floral notes in Geisha or the fruit-forward characteristics of the Ombligon.

Processing at El Diviso is highly experimental. The farm is known for utilizing anaerobic fermentation techniques, where cherries are processed in sealed tanks or bags for extended periods—often ranging from 40 hours or more—at controlled temperatures. This meticulous attention to detail during the post-harvest stage is intended to produce distinct, expressive cup profiles characterized by notes like strawberry jam, concord grape, and tropical fruits, often achieving high SCA cupping scores.

For the specialty coffee industry, Nestor Lasso represents a new generation of Colombian producers who prioritize innovation and quality over volume. His story is one of shifting from a commodity-based model to a value-added model, proving that small-scale, family-owned farms can achieve global prestige through technical expertise and a commitment to experimentation. Today, his coffees are frequently featured by specialty roasters worldwide, serving as a benchmark for modern, high-quality Colombian coffee production.