Colombia Jose Lasso Aji Natural Filter - Single Origin.

The Lasso family has been growing coffee for generations. José Uribe Lasso is the founder of El Diviso. Over the years the family were able to build the infrastructure to process differentiated coffees; searching for better quality, both in coffee and their livelihoods. El Diviso in many ways is an ideal picture of what coffee farming is in Colombia, with the next generation gladly following in their predecessors’ footsteps and paving the way towards the future of coffee. This lot is named after Jose, and is nicknamed Bourbon ‘Ají’ referring to the spicy characteristics in the mucilage of this particular cherry. It is a domesticated mutation from an Ethiopian Landrace; a genetic group of Arabica coffees originally from Ethiopia.

The processing of this lot is an extensive one, starting with the harvesting of ripe cherries; removal of floaters, and washing with hypochlorite to eliminate impurities and bacteria. Cherries are then oxidised for 24 hours, to promote fruit flavours present in the pulp, enhancing sweetness. Oxidation occurs for 24 hours in open drums with a subsequent anaerobic fermentation for 200hrs within a bioreactor. The cherry is immersed in water at temperatures between 28- 35 °C for 80 hours with recirculation, adding microorganisms reproduced from the cherry leachate. Anaerobic yeast fermentation highlights the multi-stage processes and contributes to the coffee’s flavour profile.

Water is drained, and oxidation continues for 40 hours, aiming for the coffee to reach a temperature of 50°C. Quenching with cold water occurs, which is a specific method of rapidly cooling down coffee cherries. Hot water is then added again to eliminate microbial load.  Coffee is dried in a hermetically sealed steel dehumidifier until it reaches 18%. To fix the precursors and byproducts generated in the first phase, a rapid initial drying is carried out to seal the pores of the coffee seeds and reduce the loss of volatile precursors. It follows a rest period for 18 - 24 hours and then continues until it reaches 11%. ‘Pristine Precision Drying’ is used to describe this system that maintains the coffees’ quality during the critical drying stage.

PROCESS: NATURAL

REGION: EL DIVISO, NORMANDIA, HUILA

ELEVATION: 1850

VARIETAL: BOURBON AJI

CUP: JASMINE, LIME ZEST, GRAPE, YOGHURT

ROAST: FILTER