Nestor Lasso Chiroso Ntural

Get to know this coffee in detail

Nestor Lasso is part of a new generation of Colombian coffee growers. Together with his brother, and after years of training, he has taken over his family’s farm, where they are crafting exceptional coffees with a truly unique character.

One of their treasures is Chiroso – a rare variety born in Colombia as a natural mutation of an Ethiopian Landrace. It shares the elegance of Geisha, but with its own Colombian identity.

The beans go through a meticulous process: first a gentle 48-hour oxidation, then a thermal shock with warm water, followed by an 80-hour fermentation with yeast. Finally, the cherries are dried with great care – partly by machine, partly under the sun – for over two weeks.

The result is a coffee that captures both innovation and tradition, with flavours as distinctive as the story behind it.

Meet the producer

Nestor Lasso Chiroso Natural: tradition and innovation in Huila, Colombia

In the heart of Huila, one of Colombia’s most celebrated regions for high-quality coffee, lies the Lasso family farm. Here, Nestor Lasso and his brother represent the new generation, taking over the family legacy with patience, training, and a deep passion for coffee.

From a young age, both brothers were involved in the daily life of the farm. Thanks to their training with the state programme SENA (Servicio Nacional de Aprendizaje), they gained technical and practical knowledge that today allows them to take their production to the next level. They are not content with simply continuing tradition – their ambition is to innovate, experiment, and raise the standard of Colombian coffee.

A unique variety: Chiroso

The coffee in focus here is Nestor Lasso Chiroso Natural, a special lot grown at 1,750 metres above sea level in Huila. The Chiroso variety is itself a rarity. It is a natural low-growing mutation that appeared in Colombia, originating from an Ethiopian Landrace.

This makes it an unusual and distinctive variety: with African roots, yet adapted natively to Colombian soil and climate. Both in morphology and cup profile, it resembles the renowned Geisha variety, but carries its own identity and a character deeply connected to Huila’s terroir. Tasting it reveals a complex, elegant profile with nuances that only this land – and this producer family – can provide.

An innovative process

Beyond the variety, the true artistry lies in the processing. For this coffee, Nestor and his team apply a technique of double anaerobic fermentation with thermal shock and natural drying, designed to maximise aromatic and sensory complexity.

The journey begins with 48 hours of oxidation in tanks with recirculation of the cherry must. This initial step helps develop aromatic precursors and enriches the sugars. Next comes a thermal shock with water at 50 °C, a stage that alters the structure of the bean and enhances the absorption of compounds formed during fermentation. The coffee then undergoes an 80-hour anaerobic fermentation with selected yeast, building layers of intense fruity and floral notes.

Drying is carried out in two phases: first, a 12-hour mechanical drying to reduce the initial moisture of the cherries, followed by 15 days of outdoor drying, which stabilises the coffee and locks in its unique profile.

The result is a vibrant natural coffee, with a cup that combines elegance, sweetness, and a rare aromatic explosion seldom found in traditional Colombian coffees.

A new path for Colombian coffee

Stories like Nestor Lasso’s represent the future of Colombian specialty coffee. Young producers, well-trained and driven by innovation, who honour their family heritage while reinterpreting it through experimental processes and lesser-known varieties.

Thanks to projects like this, the Huila region continues to strengthen its reputation as a global benchmark for quality, proving that Colombia is not only a land of volume and consistency, but also of diversity and excellence in distinctive, small-lot coffees.

An experience in a cup

Tasting this Chiroso Natural goes beyond flavour. It is an immersion into the story of a family, the creativity of a new generation, and the richness of an origin that never ceases to surprise. Complex, floral, with candied fruit sweetness and a creamy body, this coffee is a striking example of what happens when tradition and experimentation come together.

Every sip is an invitation to discover the work of Nestor and his brother – and to celebrate the power of coffee to move us, inspire us, and transport us back to the place where it all began.