Colombia Adrian Lasso Hydrohoney Sidra Filter - Single Origin.

Finca El Diviso, located in Bruselas, Pitalito, is a family-owned coffee farm with a strong legacy rooted in innovation and quality. Founded by José Uribe Lasso around 28 years ago, the current generation is led by brothers Nestor and Adrian Lasso, and have transformed the farm into a hub of specialty coffee production and experimentation, emphasising innovative fermentation processes to develop unique flavour profiles.

The brothers are particularly known for being among the first in Colombia to cultivate the Bourbon Sidra variety, garnering recognition in global barista competitions and specialty markets.

The “Duo Cherry Velvet” process begins with 60 hours of initial fermentation, followed by 36 hours of submerged anaerobic fermentation (at 30–32°C) using microorganisms reproduced from the same varietal. This is followed by 24 hours of oxidation, then a rapid quenching step with hot water (50°C) to halt further fermentation and eliminate unwanted microbes. Hermetically sealed, stainless steel drying chambers gradually reduce humidity to 18%, preserving clarity and vibrancy.

This stage is where the process differentiates itself. The semi-processed cherry is mixed with freshly picked cherries and depulped together. Simultaneous depulping utilises the juices of the fresh cherries to depulp the semi-dried cherries in tandem. Once depulped, the beans are left for 40 hours to ferment in sealed plastic bags, with a fresh microbial load and subsequently undergo their final controlled drying together. This multi-branched process creates a unique bicolour effect and a multi-layered flavour experience.

PROCESS: DUO CHERRY VELVET

REGION: BRUSELAS, HUILA

ELEVATION: 1550 - 1800M

VARIETAL: SIDRA

CUP: LAVENDER, CANDIED APPLE, MINT, YOGHURT

ROAST: FILTER