NESTOR X CATA - BOURBON AJI, ADVANCED PROCESS - COLOMBIA

TAITH
LEWES, ENGLAND

NESTOR X CATA - BOURBON AJI, ADVANCED PROCESS

AMARETTO
BLACK FOREST GATEAU
KIWI

PRODUCER: NESTOR LASSO, EL DIVISO
ORIGIN: COLOMBIA
PROCESS: ADVANCED PROCESS
VARIETAL: BOURBON AJI
ALTITUDE: 1750 MASL
ROAST LEVEL: VERY LIGHT

ROAST DATE: MAY 23, 2026

FROM THE ROASTER

FARM

NÉSTOR AND ADRIÁN LASSO TURNED THEIR FAMILY FARM INTO A CENTER OF INNOVATION BY JOINING JHOAN VERGARA TO BUILD EL DIVISO NEAR PITALITO, HUILA. WORKING ALONGSIDE CATA EXPORT, THEY HELPED DESIGN ADVANCED FERMENTATION PROTOCOLS THAT ELEVATED COLOMBIAN COFFEE ON THE INTERNATIONAL STAGE, CONTRIBUTING TO ACHIEVEMENTS SUCH AS FIRST PLACE AT THE BREWERS CUP IN IRELAND AND BROADER RECOGNITION THROUGHOUT EUROPE. RAISED IN NORMANDÍA, HUILA, NÉSTOR LASSO REPRESENTS A NEW GENERATION OF COLOMBIAN COFFEE PRODUCERS DEFINED BY PASSION, PRECISION, AND PURPOSE. WITH GUIDANCE FROM CATA EXPORT AND TECHNICAL TRAINING FROM SENA, HE DEVELOPED EXPERTISE IN COFFEE PROCESSING, CUPPING, AND MARKET STRATEGY, DEMONSTRATING THAT EXCELLENCE BEGINS WITH COMMITMENT AND VISION. THE PARTNERSHIP BETWEEN EL DIVISO AND CATA EXPORT HIGHLIGHTS THE POWER OF COLLABORATION IN STRENGTHENING OPPORTUNITIES FOR YOUNG PRODUCERS WHILE RESHAPING GLOBAL PERCEPTIONS OF COLOMBIAN COFFEE. THEIR STORY REFLECTS INNOVATION, DISCIPLINE, AND A SHARED EFFORT TO INCREASE THE VALUE AND REPUTATION OF COLOMBIAN COFFEE WORLDWIDE

PROCESS

BOURBON AJÍ CHERRIES ARE SELECTIVELY HAND-HARVESTED AT PEAK RIPENESS TO ENSURE MAXIMUM SWEETNESS, UNIFORMITY, AND IDEAL FERMENTATION POTENTIAL. THE PROCESS BEGINS WITH 24 HOURS OF CONTROLLED OXIDATION IN OPEN-AIR TANKS, WHICH ACTIVATES NATIVE MICROORGANISMS AND BUILDS THE FIRST LAYER OF FRUITY AROMATICS. THE CHERRIES ARE THEN MOVED INTO SEALED TANKS FOR 48 HOURS OF ANAEROBIC FERMENTATION, ENCOURAGING THE DEVELOPMENT OF DEEP STRAWBERRY, BERRY, AND TROPICAL ESTER NOTES. AFTER THIS, THEY ARE TRANSFERRED TO SEALED FERMENTATION BAGS FOR AN ADDITIONAL 48 HOURS, CREATING A HIGH-CO₂ ENVIRONMENT THAT FURTHER INTENSIFIES SWEETNESS AND BERRY COMPLEXITY. A CONTROLLED THERMAL SHOCK IS THEN APPLIED TO STABILIZE FERMENTATION ACTIVITY AND PRESERVE DELICATE AROMATIC COMPOUNDS ASSOCIATED WITH BERRY, COCOA, AND SWEET NOTES. FINALLY, THE CHERRIES ARE SLOWLY SUN-DRIED FOR 15 TO 20 DAYS ON RAISED BEDS UNDER SOLAR MARQUESINAS, WITH REGULAR TURNING TO ENSURE EVEN DEHYDRATION AND PREVENT OVER-FERMENTATION, RESULTING IN A CLEAN, EXPRESSIVE, AND CAREFULLY DEVELOPED CUP PROFILE.