Nestor Lasso Chiroso Washed

Get to know this coffee in detail

Néstor Lasso, a young producer from Finca El Diviso in Huila, Colombia, has revolutionised specialty coffee with his innovative approach and passion for detail.

His Chiroso variety — a rare Colombian gem — stands out for its exotic and elegant profile, with vibrant notes of yoghurt, sage and lemongrass. These flavours are the result of its complex genetics and the region’s unique terroir.

This coffee undergoes a meticulous double anaerobic fermentation process, beginning with a careful hand-selection of the ripest cherries.

After an initial stage of controlled oxidation, the coffee ferments in sealed tanks and is then subjected to an exclusive thermal shock: it is first washed in hot water at 65–70°C, followed by a cold rinse at 15–16°C.

This treatment enhances its sweetness, bright acidity and aromatic complexity, resulting in a truly unique experience.

Meet the producer

The coffee that unites generations: Néstor Lasso’s Chiroso Washed

From the mountains of Huila, Colombia, comes one of the most exceptional coffees of the season: Néstor Lasso Chiroso Washed. This lot stands out not only for its complexity in the cup, with vibrant notes of yoghurt, sage and lemongrass, but also for the story of transformation, learning, and passion behind every single bean.

A new generation takes the lead

Just five years ago, brothers Néstor and Adrián Lasso, aged only 17 and 19 at the time, took over the family farm. Rather than following in their parents' footsteps, they chose to embrace specialty coffee and experimentation. Not long after, they joined forces with Jhoan Vergara, also the son of coffee producers, to create Finca El Diviso, an alliance between two families and two farms: El Diviso (Lasso) and Las Flores (Vergara), located near Pitalito, in southern Huila.

Their goal was clear: to improve quality through shared knowledge and process innovation. Over time, this collaborative effort has taken their coffees to new heights, becoming favourites in barista competitions across Europe, including 1st place at the Brewers Cup in Ireland and 3rd in Austria.

A meticulous process

Néstor Lasso’s Chiroso Washed is a perfect example of what happens when tradition, science and passion come together. The process begins with the careful hand selection of only the ripest cherries, followed by a 16-hour oxidation at room temperature. After that, the cherries undergo anaerobic fermentation in sealed tanks for 38 hours, then move on to a second stage of oxidation after pulping.

The beans are then fermented in a previously collected coffee must at 32°C for 24 hours, and finally subjected to a thermal shock: first washed in hot water (65–70°C), then in cold water (15–16°C). This treatment enhances the coffee’s sweetness, bright acidity and aromatic complexity. Drying takes place in marquesinas (covered drying beds) at 30°C for 18–24 days, until the beans reach 11% humidity.

A passion that changes everything

For Néstor, coffee has always been part of life. He grew up in the rural village of Normandía, surrounded by coffee trees, nature, and a close-knit community. Still, he recognises that being a producer hasn’t always guaranteed financial stability. “Many young people leave for the city because they think coffee isn’t worth it,” he says.

However, discovering the potential of specialty coffee, and thanks to the SENA programme, a government-funded training school he attended with his brother, Néstor realised that coffee production could be much more than farming: it could be a path to development, learning, and global connection.

Today, thanks to his close relationships with roasters, Néstor has learned to cup and understand how each variable in processing affects the final cup. He has also seen how coffee consumption has evolved in Colombia: “Until recently, Colombians only drank what couldn’t be exported. But now, many producers keep part of their harvest to roast and enjoy at home.”

Coffee as an engine of change

This Chiroso Washed is not just a delicious coffee, it’s a reflection of a new generation of producers who understand the value of what they grow, who experiment, learn, and share. Coffees like this don’t just raise the bar for quality, they help transform entire communities.

A cup of this coffee is a window into that story: complex, vibrant, and deeply human.