Nestor Lasso DECAF, Colombia (Pink Bourbon Decaf)

Nestor Lasso is one of the most innovative producers of his generation in Colombian coffee. Raised on the family farm El Diviso in Huila, he took over the reins with his brother Adrian with a single objective: to do things radically differently from how they had been done before. The third generation of the Lasso family, but the first to prioritize quality over quantity.

Nestor attended a government training program in specialty coffee processing, but as he himself says: "The reality of farm work is learned in the field." Since then, he has built precise fermentation protocols, planted rare varieties, and has lots used in world barista competitions — including the 2022 World Barista Championship. His coffees today have a cult following among specialty coffee enthusiasts worldwide.

The La Planta farm, from which this lot originates, is located in Huila, at 1,650–1,800 meters altitude, in one of the most renowned regions for competition coffee in Colombia.

VARIETY — PINK BOURBON

Pink Bourbon is one of the most sought-after and least understood varieties in the specialty coffee world. Although the name suggests a direct relationship with the Bourbon family, genetic studies have shown that it is actually a landrace variety with Ethiopian origins, adapted and cultivated in Colombia in recent decades, especially in the Huila region. Its pink-colored fruits at maturity are a visual indicator of its aromatic potential — high sweetness, distinct floral notes, and a complexity that few other producers can consistently achieve.

At Nestor Lasso's farm, Pink Bourbon is cultivated at high altitudes, in conditions that favor slow maturation and the gradual accumulation of natural sugars.

PROCESSING — WASHED DECAF

The coffee is processed using the washed method — the cherries are de-pulped, fermented, and washed with clean water, resulting in a clear, clean, and well-defined profile. This process highlights the variety's identity and the terroir's character, without the influences brought by the pulp or mucilage.

Decaffeination is carried out using the EA (Ethyl Acetate) method, derived from sugarcane, the only natural decaffeination method produced in Colombia, right at the source. The green beans are steamed to open their pores, then washed with natural ethyl acetate which binds to caffeine molecules and extracts them without damaging the bean's structure or aromatic profile. The process avoids excessive heat or pressure, preserving the coffee's natural oils and complexity. The result is a decaf that tastes like real coffee, because that's exactly what it is.

ALTITUDE

1,650 — 1,800 meters. The high altitude in Huila contributes to bean density, a well-integrated natural acidity, and concentrated sweetness, qualities that are retained even after the decaffeination process.

SENSORY PROFILE

A decaffeinated coffee that redefines expectations. Rose petal jam and Turkish Delight create a floral and refined sweetness, supported by delicate chamomile notes that bring an almost tea-like finesse. Blueberries appear as a clean fruity accent, balancing the entire profile. The body is medium, acidity low, and sweetness high — an elegant, comfortable, and surprisingly complex cup for a decaffeinated coffee.

Notes: Rose Petal Jam, Turkish Delight, Chamomile, Blueberries, Body: Medium, Acidity: Low, Sweetness: High