Nestor Lasso is a renowned coffee producer from Finca El Diviso, located in Pitalito, Huila, Colombia. Along with his brother Adrian Lasso, he has transformed their family farm into a hub for experimental and high-quality specialty coffee production. Their coffees frequently gain global recognition for innovative processing methods and unique flavour profiles. Nestor Lasso’s thermal shock processing is one of those methods, designed to enhance the quality and complexity of coffee flavours. It leverages controlled temperature variations to influence the coffee bean’s cellular structure, impacting how it absorbs and retains flavours during fermentation and drying. After sorting, cherries are washed with water at temperatures of approximately 50°C. This thermal shock loosens the cellular structure of the cherries, improving their ability to absorb fermentation compounds. Following the thermal treatment, the cherries undergo anaerobic fermentation in sealed tanks. The fermentation times and conditions are tightly controlled to highlight fruit forward and floral notes.