Hermanos Lasso

Five years ago, brothers Néstor and Adrian Lasso took over their family farm, transforming it alongside Jhoan Vergara into what is now El Diviso. United by a passion for experimentation and quality, they craft exceptional coffees. Néstor, trained at SENA, has collaborated with multiple international champions whose competition-winning beans showcase his expertise and vision.

Perched at 1,800 meters in Pitalito, Huila, El Diviso reflects the Lasso family’s dedication to specialty coffee. Over the past five years, Néstor, Adrian, and Jhoan have refined the farm through innovation and experimentation, standardizing processing methods and cultivating exceptional varietals such as Sidra. Their meticulous approach to infrastructure, fermentation, and quality control ensures each lot showcases clarity and balance, highlighting a family legacy rooted in precision and a relentless pursuit of excellence.

Beyond innovation, the Nogales Group prioritizes continuous learning. By traveling to other origins, they exchange knowledge and refine their practices, while at home, they focus on soil regeneration and ecological responsibility. The year 2025 marks an exciting new chapter with the acquisition of Niebla, a farm located at 2,150 meters above sea level. There, they are planting rare and prestigious varietals such as Panama Geisha and Typica Mejorado, destined to become their most exclusive offerings. In parallel, they have installed their own dry mill directly on the farm, allowing them to control the entire process from seed to cup. Thanks to this milestone, every coffee they produce is not only artisanal but entirely farm-crafted.

Process: Floral Symphony (Ombligon)

Harvest and Selection: Rigorous selection of Ombligon cherries at peak ripeness, harvested in dry weather to maximize sugar content. The cherries are disinfected and sorted by flotation prior to processing.

Multi-Stage Fermentation: A complex process combining aerobic and anaerobic phases (up to 280 hours total). It includes an oxidation stage at 40°C and a final 36-hour immersion in Ombligon must (mosto) at 32°C to intensify the fruit profile. Fermentation is halted by thermal shock (shifting from 60°C to 14°C) to lock in aromatic compounds.

Precision Drying: Slow, constant drying in a hermetically sealed stainless steel dehumidifier until reaching a final moisture content of 11%.

Cup Profile: Named Floral Symphony, this lot offers a complex and elegant cup—a true balance between technical precision and pure expression of the terroir.