Colombia Nestor Lasso – Cider
Washed
Competition

Cupping NOTES 

Lavender, ginger, lemon.
Complex and fresh, with juicy acidity.

The Variety Sidra Variety is a unique hybrid of Bourbon and Typica, grown in Colombia under the shade of native trees. This environment promotes slower ripening of the cherries, allowing for more complex sugar development and greater depth in their sensory profile. Some shade trees include: carbonero, mango, pink cedar, oak, guayacán, and guadua.

The processing of this coffee has been designed to maximize its sensory profile. Here's how those processes work:

Collection and selection.

Cherries are harvested by hand at their optimum point of ripeness. Impurities are removed by flotation and manual selection to ensure uniformity.

Controlled fermentation. 

Anaerobic fermentation (36 hours, 15-18 °C): Development of aromatic compounds and bright acidity. Pulping and oxidation (12 hours): Intensification of the coffee's sweetness and structure. Submerged anaerobic fermentation in tank (48-60 hours): Greater complexity, highlighting fruity notes and silky texture.

Washed dried.

Washed thermal shock: Fixation of sensory attributes. Mechanical drying (10-12 days, max. 35°C, stirred 4 times/day): Stabilization of moisture and preservation of cup profile. Thanks to this meticulous fermentation and drying process, a vibrant and balanced coffee is obtained, where malic acidity and fruity sweetness merge into a clean and expressive cup.

Five years ago, brothers Néstor and Adrián Lasso took over management of the Farm in Pitalito, Huila, Colombia, focusing on specialty coffee production and innovative farming methods. Together with Jhoan Vergara, they merged their family farms to create El Diviso, combining their knowledge to improve coffee quality. Collaborating with Cupping, they established fermentation protocols and strengthened relationships that boosted their careers as coffee growers.

In a region where coffee farming has traditionally been poorly paid and unattractive to young people, Néstor found a valuable opportunity in specialty coffee, training in theoretical and scientific knowledge through the state-run SENA program. This approach has led to growth in specialty coffee consumption in the area, with producers roasting part of their harvest for their own consumption, a practice that was previously unusual.

The Variety Sidra Variety is renowned in the specialty coffee world for its unique flavor profile. Although initially thought to be a cross between Typica and Bourbon, recent research indicates that it is a naturally developed Variety , possibly originating in Ecuador. Its name could refer to its bright acidity and fruity notes reminiscent of apple cider. Despite its indigenous genetics, it shares characteristics with the Bourbon and Typica varieties in terms of plant structure and bean morphology.