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Producer - Nestor Lasso
Origin - Colombia
Process - Sublime Natural - Biomaster Mosto
Varietal - Geisha
Altitude - 1900
Flavour Notes - Lemon Sherbert, Jelly Babies, Blackcurrant
Best for: Filter + Modern Espresso
roast level: Extremely Light
PROCESS
The Sublime Natural – Biomaster Mosto process begins with the selective harvesting of fully ripe cherries to maximize sugar content and uniformity. After picking, the cherries are sorted and cleaned to remove defects and stabilize the microbial environment. The coffee then undergoes an initial anaerobic fermentation in sealed tanks, where oxygen is excluded to promote controlled microbial activity. During this stage, “mosto,” a nutrient-rich liquid collected from previous fermentations, is introduced alongside selected microorganisms from the Biomaster system, acting as a starter culture to guide and standardize fermentation. This inoculated fermentation enhances complexity, allowing specific yeast and bacteria to drive the development of fruit-forward and floral aromatics. Fermentation time varies depending on conditions but is monitored for temperature, pH, and sugar consumption. After fermentation, the cherries are dried whole (natural process) on raised beds or in controlled systems. Drying is carried out slowly and evenly to preserve volatile compounds, often lasting several weeks until the coffee reaches a stable moisture content.
FARM
Néstor Lasso is a pioneering Colombian coffee producer known for pushing the boundaries of post-harvest processing and fermentation. Based at El Diviso farm in Huila, he works alongside his family to produce distinctive coffees that have gained international recognition. Néstor represents a new generation of producers focused on innovation, precision, and value creation at origin. His work centers on advanced fermentation techniques, including the use of mosto, controlled microbial cultures, and extended anaerobic processes to enhance flavor complexity and consistency. Through projects like the “Sublime” line, he has helped redefine the sensory potential of Colombian coffee, often achieving profiles with intense fruit, floral, and wine-like characteristics. His coffees are frequently featured in competitions and specialty roaster selections worldwide. By combining experimentation with deep agricultural knowledge, Néstor continues to elevate quality standards and the global perception of Colombian coffee.
Producer - Nestor Lasso
Origin - Colombia
Process - Sublime Natural - Biomaster Mosto
Varietal - Geisha
Altitude - 1900
Flavour Notes - Lemon Sherbert, Jelly Babies, Blackcurrant
Best for: Filter + Modern Espresso
roast level: Extremely Light
PROCESS
The Sublime Natural – Biomaster Mosto process begins with the selective harvesting of fully ripe cherries to maximize sugar content and uniformity. After picking, the cherries are sorted and cleaned to remove defects and stabilize the microbial environment. The coffee then undergoes an initial anaerobic fermentation in sealed tanks, where oxygen is excluded to promote controlled microbial activity. During this stage, “mosto,” a nutrient-rich liquid collected from previous fermentations, is introduced alongside selected microorganisms from the Biomaster system, acting as a starter culture to guide and standardize fermentation. This inoculated fermentation enhances complexity, allowing specific yeast and bacteria to drive the development of fruit-forward and floral aromatics. Fermentation time varies depending on conditions but is monitored for temperature, pH, and sugar consumption. After fermentation, the cherries are dried whole (natural process) on raised beds or in controlled systems. Drying is carried out slowly and evenly to preserve volatile compounds, often lasting several weeks until the coffee reaches a stable moisture content.
FARM
Néstor Lasso is a pioneering Colombian coffee producer known for pushing the boundaries of post-harvest processing and fermentation. Based at El Diviso farm in Huila, he works alongside his family to produce distinctive coffees that have gained international recognition. Néstor represents a new generation of producers focused on innovation, precision, and value creation at origin. His work centers on advanced fermentation techniques, including the use of mosto, controlled microbial cultures, and extended anaerobic processes to enhance flavor complexity and consistency. Through projects like the “Sublime” line, he has helped redefine the sensory potential of Colombian coffee, often achieving profiles with intense fruit, floral, and wine-like characteristics. His coffees are frequently featured in competitions and specialty roaster selections worldwide. By combining experimentation with deep agricultural knowledge, Néstor continues to elevate quality standards and the global perception of Colombian coffee.
