Nestor Lasso is a young innovative coffee farmer whose name is becoming well known due to the family's quality efforts on their farm; El Diviso in Huila, Colombia.
 
The El DIviso washed anaerobic process starts with oxidising the ripest coffee cherries. The cherries are placed in sealed tanks to ferment without oxygen, over three different fermentation stages. They’re then transferred to warm water tanks where leachate (juice from previous harvests) are added before circulating for 18 hours. Cherries are then depulped and dried to the desired moisture levels.
 
The result is a sweet, fruity coffee with a syrupy body.