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 the reins alongside his brother Adrian with a single goal: to do things radically differently from how they had been done before. The third generation of the Lasso family, but the first to put quality before quantity.

Nestor completed a government training program in specialty coffee processing, but, as he says himself: “The reality of farm work is learned in the field.” Since then, he has developed precise fermentation protocols, planted rare varieties, and produced lots used in barista competitions around the world—including the 2022 World Barista Championship. Today, his coffees have a cult following among specialty coffee enthusiasts around the world.

La Planta farm, where this lot comes from, is located in Huila, at an altitude of 1,650–1,800 meters, in one of Colombia’s most renowned regions for competition coffee.

VARIETY — PINK BOURBON

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

At Nestor Lasso’s farm, Pink Bourbon is grown at high altitudes, in conditions that promote slow ripening and the gradual accumulation of natural sugars.

PROCESSING — WASHED DECAF

The coffee is processed using the washed method—the cherries are depulped, fermented, and washed with clean water, resulting in a clear, clean, and well-defined profile. This process highlights the variety’s identity and the character of the terroir, without the influence of pulp or mucilage.

Decaffeination is done 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, well-integrated natural acidity, and concentrated sweetness—qualities that are preserved even after decaffeination.

TASTING PROFILE

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

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