• Colombia - Nestor Lasso
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Colombia - Nestor Lasso

$34.00
$34.00

We are excited to introduce Colombia - Finca El Diviso, a standout coffee that we selected from Natural Process/Alternative Fermentation cupping table  in collaboration with Falcon Coffee. This is the most unique coffee we had this year. Hailing from the famed Huila region, this exceptional lot from Nestor Lasso’s Finca El Diviso showcases the perfect balance of Colombia’s coffee-growing heritage and cutting-edge processing techniques. Known for consistently producing award-winning coffees, Finca El Diviso is renowned for its innovative methods, such as the meticulous thermal shock process used to craft this Pink Bourbon variety. Expect a unique cup profile with herbaceous notes, spices, and a juicy sweetness—testament to the artistry and dedication behind each stage of this coffee's journey.

Please note that this coffee is a nano offering. Due to its limited availability and to guarantee each order is freshly roasted, we will only be shipping during the 3rd week of the month.
Colombia - Nestor Lasso

  • TYPE

    SINGLE ORIGIN

  • COUNTRY

    COLOMBIA

  • REGION

    HUILA

  • PROCDUCER

    NESTOR LASSO

  • VARIETIES

    PINK BOURBON

  • PROCESS

    THERMAL SHOCK WASHED

  • ALTITUDE

    1520 - 1770 MASL

  • CUP NOTES

    JUICY, PINK PEPPERCORN, JASMINE, WASTERMELON
20% OFF ON FIRST BOXX SUBSCRIPTION

More about Colombia - Nestor Lasso

Relationship:

Like El Silencio and Rwanda Gitwe Site this is another coffee we were able to choose from the Natural Process/Alternative Fermentation round and another coffee from Falcon Coffee samples.

Country:

One of the best known countries in the specialty coffee scene, Colombian coffees have carved a special place for themselves in the market and definitely here at Boxx. It is an origin dear to our hearts here and one that we try to showcase constantly in different offerings. It was first introduced to the country in the early 17th century by Jesuit settlers and quickly grew popular and more “finca”s started to grow coffee over time. Today, Colombia stands as one of the more famous countries in the specialty coffee scene and is one of the pioneers in different processing methods.

Region:

A region that has regularly produced “Cup of Excellence” competition winning coffees, Huila is not only well-regarded in Colombia but a well-known region in the industry. Finca El Silencio, is in the Palestina sub-region, so it sits on the southern part of Huila and located in the Colombian portion of Andes Mountains. High elevations and high altitudes, humidity and volcanic loam make for a perfect environment for coffee.

Farm:

One of the most acclaimed farms in the coffee industry, Nestor Lasso’s Finca El Diviso has been featured regularly on Cup of Excellence Colombia and has been one of the pioneers when it comes to alternative processing techniques. Nestor and his brother Adrian have taken over their farm Finca El Diviso from their family and after partnering up with Johan Vergara they started making some waves in the specialty coffee industry.

Variety:

Although the name of this variety is Pink Bourbon (quite funnily misnamed) is actually not a bourbon mutation but more than likely is an Ethiopian landrace variety (also important to note that Cafe Imports study is not a scientific article but start of a research process). It is however not invented but rather discovered in Colombia back in 2014. Pink Bourbons usually have a noticeable pleasant acidity, floral fragrance and medium-high sweetness.

Process:

Thermal shock process on this coffee is quite complex and results in a unique cup profıle, herbaceous with baking spices and a juicy sweetness. To achieve that result coffee goes processing is meticulous and comprises different stages.

  • In order to select the best cherries only, cherries are put into a tank so that fully ripe cherries sink and defective ones float and they are discarded.
  • Anaerobic fermentation starts in bags or jars during 32 hours at an average temperature of 17 degrees Celsius.
  • The cherries are moved to a tank for an oxidation process of 12 hours.
  • The coffee is pulped.
  • Oxidation of the mucilage and coffee beans for 40 hours.
  • Submerged fermentation at 40 degrees Celsius for 80 hours, occasionally stirring the coffee
  • The coffee is washed in order to rid the mucilage.
  • Thermal shock: The coffee bean is washed with water at 65-70 degrees Celsius to finish the fermentation.
  • Drying: the coffee is moved to parabolic drying systems that reach a maximum temperature of 30 degrees Celsius. This takes between 18-24 days until it reaches 11% moisture.