Lasso y Vergara - Community Project

MEET THE PRODUCERS | At ages 24 and 26 years old, Nestor and Adrian Lasso are some of the youngest players in the game. Six years ago, they took over the family farm and set their sights on specialty coffee. They soon teamed up with Jhoan Vergara, a relative and fellow son of a coffee farmer, to create the farm El Diviso, where the trio continuously seeks to improve processing protocols and flavor outcomes. 

By combining their knowledge and experience to improve production quality, Nestor, Adrian, and Jhoan hope to help other farmers and producers see that coffee is "a much more noble product than perhaps it first may seem." One way in which they have endeavored to do this is through the Community Project. The trio buys up cherry from various producers in and around Acevedo, working with different levels of quality across the supply chain. They blend the lots and process them at their wet mill at El Diviso, and then they sell the result to roasters like us.

TRUST THE PROCESS | After being picked at peak ripeness, the cherries are delivered to the wet mill at El Diviso and sorted for quality. Individual lots are then blended together and left to ferment briefly in an aerobic environment. The coffee is thoroughly rinsed, floated for quality control, and spread out on raised beds to dry until optimal moisture content is achieved. 

TAKE A SIP | Classic in practically every way, this coffee hits all the high notes of a well done washed Colombian cup. Sweet citrus, red stone fruit, and milk chocolate make up the holy trinity of this everyday drinker, deeming it the perfect coffee to bring along on your family vacay next month. 

Origin | Acevedo, Huila, Colombia

Producers | Nestor, Lasso, Adrian Lasso, Jhoan Vergara, & numerous outgrowers

Process | Washed

Variety | Mixed

Elevation | 1750 MASL

This washed Colombian from Black & White Coffee Roasters represents a collaborative effort in Acevedo, Huila, where Nestor Lasso, Adrian Lasso, Jhoan Vergara and local outgrowers cultivated this lot at 1750 meters. The washed process emphasizes clarity and structure, allowing the coffee's inherent character to shine through. Tasting notes of sweet citrus, red stone fruit, and milk chocolate suggest a balanced cup with both brightness and subtle sweetness—a profile that invites exploration across the flavor spectrum. Community-driven projects like this demonstrate the collaborative relationships between roasters and producers that shape specialty coffee's supply chains.