PRE-ORDER: Finca El Diviso Nestor Lasso Sidra Natural Competition Lot NL70

PRE-ORDER CUT-OFF DATE: 20th April 2025
DISPATCH DATE: 22nd April 2025

Flavour: Strawberry, Dried Apricot, Negroni

Producer: Nestor Lasso
Origin: Colombia
Region: Huila, Pitalito
Processing: Natural
Varietal: Bourbon Sidra
Altitude: 1700-1800masl

🏆 Winner of “Most Tasty Cup” at The Oatly Cupping Cup 2025

Out of 10 top roasters from Auckland and Melbourne, this coffee stole the show - taking home the crown at the Officially Unofficial Trans-Tasman Taste-Off hosted by Red Rabbit Coffee Roastery.

Crafted by 22-year-old Nestor Lasso, this Sidra showcases intense florals, juicy tropicals, and syrupy sweetness

🌟 Our First-Ever Special Release

A rare and limited-edition lot, offered exclusively through preorder. Only a small number of boxes are available - once it’s gone, it’s gone.

Roaster's Comment: I was very sure I was going to stock in this coffee when I heard it’s name. The Sidra natural flavours are more subtle, more sweet and more clean than the ombligon when we cupped side by side.

Shade-Grown Under Native and Fruit Trees

A coffee born from innovation, resilience, and youth-led passion, this Sidra Natural is the result of years of experimentation at Finca El Diviso, led by young producers Nestor and Adrian Lasso in partnership with Jhoan Vergara of neighbouring farm Las Flores. Together, these three second-generation coffee growers - supported by Cata Export—have redefined what it means to produce specialty coffee in Colombia's renowned Huila region.

This micro-lot Sidra is grown at 1,750 meters above sea level under a lush canopy of native and fruit trees, offering ideal conditions for slow cherry maturation. Over the past five years, the team has meticulously refined their processing protocol through a multi-step natural fermentation, resulting in a coffee that has gained recognition on the competition stage—featured in winning routines at the Brewers Cup in Ireland (1st place) and Austria (3rd place).

Processing Highlights 

This Sidra undergoes a complex 9-step fermentation, including:

• Hand-picking at full cherry ripeness
• Dual oxidation stages
• Two rounds of controlled anaerobic fermentation
• Submerged fermentation using juice from previous harvests
• Extended resting and drying phases to ensure flavour clarity and stability

The result is a cup that expresses the full potential of Sidra - a varietal prized for its floral complexity and refined sweetness.

Why It Matters

More than just a coffee, this is the embodiment of a movement - where passion meets precision, and tradition gives way to innovation. By choosing this coffee, you're supporting a generation of young Colombian farmers determined to elevate their craft and inspire a new legacy of specialty production in their communities.