This is Kurasu's second release from Nestor Lasso san of El Diviso Farm. Previously, we offered a Sidra lot, while this one is a Yellow Papayo. As a variety, Yellow Papayo is characterized by its juicy acidity, sweetness, and tropical fruit flavors. It is believed to be genetically related to Ethiopian heirloom varieties discovered in Colombia, and it also carries a floral aromatic character.

This lot was processed as a natural with a 24-hour anaerobic fermentation. The cup presents intense flavors of passion fruit, strawberry, and pineapple, while careful management of temperature and moisture during drying keeps the cup clean.

At Kurasu, we roasted this coffee with espresso in mind, developing it to a point where it expresses a jam-like texture and chocolate-like sweetness. The result is a rich and fruity espresso, reminiscent of chocolate filled with strawberry jam and passion fruit purée. We also recommend enjoying it with milk as a latte.

This is a limited release, so we encourage you to try it while it is available.

Five years ago, Nestor and Adrian Lasso took over their family farm and shifted toward specialty coffee. They partnered with Jhoan Vergara to form El Diviso, bringing together two family farms near Pitalito, Huila. Through a close collaboration with Cata Export, they developed fermentation protocols, and their coffees have since been featured in European barista competitions, including a 1st-place win at the Brewers Cup in Ireland.

Nestor grew up in Normandía, Huila, and has always been connected to coffee. While traditional coffee farming is poorly paid, he discovered that specialty coffee offered both economic opportunity and a true passion. With support from Cata Export and training from Colombia’s top coffee school, SENA, he learned about processing, cupping, and the global market. He believes passion is what truly sets successful producers apart.

The partnership between Cata Export and El Diviso shows the value of working directly with producers. This collaboration has allowed young farmers like Nestor to stay in coffee, grow professionally, and help shift how coffee is perceived and consumed in Colombia and beyond.

1. Overflow, then manually sort the picked cherries, selecting only ripe cherries.
2. Oxidation for 36 hours at an average room temperature of 25°C.
3. Anaerobic fermentation in bags or containers for 24 hours, at an average temperature of 16 to 18°C.
4. Drying in dehumidifying machines at a maximum temperature of 45°C. Drying is paused at 18% humidity, then transferred to black bags in a dark warehouse to rest for 60 hours before continuing. Dry until the bean reaches 11% moisture.