Colombian Nestor Lasso Ethiopian Landrace from El Diviso (festive release only)

We sourced the Colombian Nestor Lasso Ethiopian Landrace via Andsons exclusively for our 2024 festive release.

Colombia

Colombia is geographically diverse, with shorelines on the Gulf of Mexico and the Pacific and the Andes mountain range running its final course through the country. This diversity makes Colombia a great country to produce coffee with varied flavours.

Different accounts credit the Jesuits with introducing coffee to Colombia around 1723. Coffee production only became a significant economic contributor by the end of the 19th century. By 1912, coffee contributed fifty percent of Colombia’s exports.

While there are regions in Colombia that have large plantations, specifically in the North like the Antioquia region, the coffee grown in the south is typically by smallholders. Most smallholders have less than 3 acres under coffee, so normally coffee is consolidated via a local mill or cooperative.

About Finca El Diviso

Who is Nestor Lasso

Nestor Lasso is a young and innovative coffee farmer from Colombia. At the age of 22, he took over the family farm, Finca El Diviso, located near Pitalito in the Huila region. This farm, situated at an altitude of 1,750 to 1,800 meters, provides ideal conditions for growing specialty coffee.

Early Beginnings and Innovative Practices

Nestor and his brother Adrian decided to transform their family’s coffee production. They shifted the focus from quantity to quality, creating micro-lots and improving their processes. This change has significantly enhanced their coffee, making it sought after by roasters worldwide. Nestor’s approach to coffee farming is marked by innovation. He employs distinctive processing methods, such as anaerobic fermentation and thermal shock, to develop complex flavours in his coffee. These methods have resulted in coffees with intricate profiles, often used in barista competitions globally.

Collaboration and Community

Nestor and Adrian are part of a broader movement of young coffee farmers in Colombia. They collaborate with neighbouring farmers like Jhoan Vergara from Las Flores farm. This partnership allows them to share knowledge and improve their coffee quality collectively. Their efforts are supported by programmes subsidised by the Colombian government, which provide theoretical and practical training in specialty coffee production.

Impact and Recognition

The transformation at Finca El Diviso has enhanced both their coffee and the lives of everyone on the farm. Nestor’s coffees are now recognised internationally, bringing economic benefits and a dignified livelihood to his family. His passion for coffee and commitment to excellence have made him a notable figure in the specialty coffee industry.

Nestor Lasso’s journey at Finca El Diviso exemplifies the potential of young farmers to innovate and succeed in the specialty coffee market. His dedication to quality and collaboration has set a new standard for coffee production in Colombia, making Finca El Diviso a name to watch in the world of specialty coffee.

Nestor Lasso’s Ethiopian Landrace

Ethiopian Landrace Variety

Nestor Lasso’s Ethiopian Landrace coffee comes from Ethiopian Heirloom varieties, known for their rich genetic diversity and distinctive flavour profiles. Often referred to as “landrace,” these heirloom varieties are indigenous to Ethiopia and have been cultivated for centuries. They are prized for their complex and vibrant flavours, ranging from floral and fruity to spicy and wine-like. This genetic diversity enhances their resilience and adaptability, making them ideal for specialty coffee production.

Meticulous Processing

Processing Nestor Lasso’s Ethiopian Landrace coffee involves a multi-step technique that demands careful control and monitoring at each stage. The journey begins by selecting only fully ripe cherries through a floating process, ensuring the best cherries are chosen.

Initial Fermentation

First, the team seals the cherries in cans for anaerobic fermentation, which lasts 40 hours at a controlled temperature of 16-18°C. This step is crucial for developing the coffee’s distinctive flavour profile, as it enables the cherries to ferment in a low-oxygen environment.

Oxidation and Pulping

After completing anaerobic fermentation, the team moves the cherries to a large tank for a 20-hour oxidation period. During this stage, they collect leachates for later use, adding another layer of complexity to the coffee’s flavour.

Next, the team pulps the cherries and subjects them to a second 20-hour oxidation with the mucilage still attached. This step initiates the fermentation process, further enhancing the coffee’s distinct characteristics.

Submerged Fermentation & Thermal Shock

Subsequently, the team submerges the coffee for fermentation at 39°C for 12 hours. They reintroduce the previously collected leachates and occasionally stir the mixture to ensure homogeneity. This careful management of the fermentation process is vital for achieving the desired complexity.

To complete the fermentation, the team washes the coffee with thermal shock at 65-70°C. This step helps to lock in the flavours developed during the fermentation stages.

Controlled Drying

Finally, the team dries the coffee over 18-24 days in parabolic dryers until the moisture content reaches 11%. Throughout this period, they meticulously maintain the temperature below 30°C to preserve the coffee’s quality.

By focusing on the importance of variety and process, Nestor Lasso’s Ethiopian Landrace coffee exemplifies the dedication and precision required to produce exceptional specialty coffee.

Details of Nestor Lasso Ethiopian Landrace

Nestor Lasso’s Ethiopian Landrace coffee exemplifies the importance of variety and precise processing techniques. The team carefully controls each step, from selection to drying, to produce a coffee with a complex and distinctive flavour profile. Their attention to detail highlights the significance of both variety and process in creating exceptional specialty coffee.

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Starting Brews

Transparency Information

Source Notes:

• The World Atlas of Coffee – James Hoffman
• Andsons product info.