Heiner Lasso is one of the producers who has joined El Placer Farms, continuing his family’s passion for coffee. His story began at Finca El Rubí, an inheritance from his parents, located in Acevedo, Huila. Although circumstances haven't always been easy—like the coffee leaf rust crisis in 2003—Heiner has shown great adaptability and determination.

After facing issues with the Castillo variety, Heiner decided to train at SENA and find new ways to improve his crops. Today, he produces varieties like Gesha, Pink Bourbon, Bourbon Sidra, and SL28, focusing on specialty coffees that have helped position his region among the best producers in the country.

Heiner's commitment to quality has led him to develop unique processes, bringing out the exotic and complex flavors of his coffee.

Heiner works closely with his brother Wilder and his father, Don Segundo Lazo, and although each has their own farm, they share knowledge and collaborate to improve quality. "We work together, and it always ends up benefiting us all," says Heiner.

For Heiner, specialty coffee is a way to improve the livelihood of his family and community, while keeping his parents' legacy alive. Today, Finca El Rubí is not only a source of income but also an example of resilience and perseverance for other producers in the region.  

Process

1. Selection 

Beans are selected with a Brix level above 24 degrees.

2. Depulping

Cherries are depulped on the same day they are harvested to ensure maximum freshness.

3. Fermentation

Beans undergo fermentation in sealed tanks under CO2 pressure for 120 hours.

4. Washing

The coffee is thoroughly washed.

5. Drying

Beans are dried in a marquesina (drying shed) for approximately 18 days until they reach 10.5% moisture content.

6. Stabilisation

The dried beans are stabilised for 20 days, packed in GrainPro bags.