Moments in Coffee Tasting

There are moments in coffee tasting where a first sip causes the room to go quiet. Not due to any dramatic external event, but because the palate is suddenly met with something truly exceptional. Presta Coffee's Colombia Nestor Lasso Ombligón Anaerobic Natural creates that kind of experience. This coffee doesn't just show up—it makes an entrance, offering flavors like raspberry confetti and cocoa nib fireworks, then lingers to ensure it’s noticed.

With thousands of coffees tasted from nearly every origin, it’s clear that Nestor Lasso is achieving something truly remarkable in Huila.

Coffee Details

• Origin: Colombia
• Region: Huila - Pitalito
• Farm: El Diviso
• Producer: Nestor Lasso
• Variety: Ombligón
• Elevation: 1,700 - 1,850 MASL
• Process: Anaerobic Natural
• Harvest: 2024-2025
• Price: $25 for an 8oz container
• Where to Buy: Presta Coffee

First Sip: Clean, Vibrant, and Immediately Captivating

The first impression is a remarkable cleanliness that isn't always guaranteed with anaerobic naturals, where processing can sometimes overshadow purity with overly funky notes. Here, this coffee is crystal clear in its intent—vibrant, focused, and immediately signaling the start of a special tasting experience. The opening act centers on raspberry jam: sweet, bright, and vivid, reminiscent of homemade preserves.

The Cooling Act: Where the Magic Deepens

As the coffee cools, a sparkling, electric acidity emerges. This brightness dances rather than overwhelms—lively and persistent, with a lingering aftertaste reminiscent of biting into a perfectly ripe raspberry. The anaerobic process amplifies both vibrancy and warmth, imbuing the brew with an effervescent, welcoming character. Acidity shines brightly but supports a warm backbone—more like sunlight through stained glass than harsh artificial glare.

The Cocoa Nib Revelation

Cocoa nibs emerge as a striking element—distinct from dusty cocoa powder notes, these are freshly cracked, just-roasted cocoa seeds. Their brightness and freshness provide depth without heaviness or muddiness, weaving bittersweet complexity through the raspberry sweetness. The interplay between fresh cocoa and bright berry notes is masterful, balanced, and purposeful.

The Linger: A Persistent, Pleasant Farewell

An exceptional coffee is defined by its finish. This Ombligón delivers a lasting, pleasant finish, with sparkling acidity fading slowly and leaving behind warm berry sweetness and gentle cocoa notes. The lingering sensation transforms a simple cup of coffee into a meditation, encouraging savoring over automatic sipping.

The Tasting Notes

• Raspberry Jam: vibrant, sweet, vivid
• Sparkling Acidity: effervescent, warm, persistent
• Fresh Cocoa Nibs: bright, rich, bittersweet
• Warm Brightness: sunshine acidity with depth

The Prodigy Behind the Beans

Nestor Lasso, at only 25 years old, is among the most talked-about producers in specialty coffee. Taking on his family’s 14-hectare farm with his brother Adrian, he shifted the operation toward micro-lot excellence and innovation. This careful approach has brought their coffees to international competitions such as the World Barista Championship and Brewers Cup, with the Ombligón variety helping secure a third place finish at the 2024 World Barista Championship in Chicago.

Together with Jhoan Vergara, the Lasso brothers established Finca El Diviso in Pitalito, collaborating to push Colombian coffee to new heights. Nestor’s accolades include a "Most Notable Producer" nomination at the Sprudgie Awards, making a significant impact on both his community and the industry at large.

The Science of the Cup: Anaerobic Natural Processing

Processing is handled with extreme precision. Cherries, hand-selected at optimal ripeness (21–24° Brix), undergo a 48-hour open-tank oxidation where the coffee must is constantly recirculated and monitored (19° Brix, pH above 5). After oxidation, cherries are submerged in cold water to cull underripe fruit, then rinsed at 50°C for controlled thermal shock. Anaerobic fermentation follows in an airtight tank, fostering complex microbial activity and flavor development. The cherries then dry whole, locking in complexity.

The Region: Huila's Rising Star

Huila is increasingly recognized as a world-class coffee-producing region, centered around Pitalito and shaped by unique microclimates at the convergence of two Andean ranges. Driven by smallholder farmers, the region has shifted toward specialty production, favoring manual harvesting and attentive processing. Huila is also steeped in history, with archaeological treasures like San Augustín, reflecting a deep cultural legacy that enriches its reputation as a leader in coffee innovation.

Roaster's Spotlight: Presta Coffee

Presta Coffee, based in Tucson since 2014, roasts in small batches using a 15kg Joper Roaster. The team is dedicated to both tradition and experimentation—sourcing and roasting innovative lots while respecting responsible, meticulous production. The Ombligón offering exemplifies this approach, bridging experimental processes with careful execution.

The Final Verdict

Presta’s Colombia Nestor Lasso Ombligón Anaerobic Natural stands as one of this year’s most memorable coffees: clean, vibrant, and complex. The harmony between raspberry jam and cocoa nib notes exemplifies excellence. Priced at $25 for 8oz, the coffee is a premium offering, but reflects the quality, innovation, and success behind it—including a third place finish at the World Barista Championship. This is coffee for those who seek to remember why they fell in love with the craft—an invitation to savor every sip and to look forward to a future shaped by producers like Nestor Lasso.