Meet the Coffee Behind the Hario V60 Competition
We’re excited to share a limited release of the coffee we brewed for the 2026 Hario V60 competition. It’s a special lot from Colombian producer Nestor Lasso, and we’ve loved seeing the different ways competitors have brought it to life.
Nestor is known around the world for producing distinctive coffees that have become favourites on the competition circuit. He runs his family farm, Finca El Diviso, along with La Planta, a processing station in Bruselas, Huila. There, innovative processing meets careful agronomy and exceptional growing conditions.
A rare variety, thoughtfully processed
This lot is Ombligón, a rare Colombian variety named for the distinctive protrusion at the tip of its cherry. It’s known for its high yield potential and fruit-forward character.
Nestor and his team begin with whole-cherry fermentation, then move to anaerobic fermentation. For the final 24 hours, the coffee ferments in mosto—a liquid from previous batches. They then use a hot-water dunk, known as thermal shock, to bring fermentation to an abrupt end.
The coffee is dried in a specially constructed room, where temperature, humidity and light are carefully controlled until it reaches the ideal moisture content.
A coffee with room to play
The result is a coffee that lends itself to a wide range of interpretations through manipulation of brewing variables such as grind size, ratio, water temperature, contact time and others.
During the competition, we tasted a wide range of expressions. The standout brews balanced red-fruit sweetness with juicy, finger-lime-like acidity. The best cups had a bright, almost sparkling quality.
It’s been a privilege to work with this coffee for the V60 competition, and we’ve been impressed by what the competitors have drawn out of it. A limited volume is now available for retail and at our café brew bars.
We can’t wait to see how our customers and café team brew it.
