Colombia Nestor Lasso Typica Mejorado Espresso - Single Origin.

The Lasso family, with generations of coffee farming tradition, founded El Diviso in Colombia through José Uribe Lasso and his sons, Nestor and Adrian.

Nestor produces “Typica Mejorado,” which is a hybrid of Ethiopian landraces and Bourbon. Their harvesting involves careful selection of ripe cherries showing 24-26 degree brix from the healthiest trees. The processing starts with thermal shock treatment at 60°C, followed by manual cherry selection. The fermentation process is detailed and carefully controlled; including an initial 12-hour anaerobic fermentation at 16-18°C, followed by 36 hours of oxidation, then a 48-hour anaerobic fermentation in a controlled Biomaster unit with temperature and pressure regulation. Afterward, the coffee undergoes a 24-hour submersion in water mixed with mossto from previous fermentations, using recirculation at 22°C.

Drying is done in a hermetically sealed stainless steel dehumidifier until moisture reaches 11% and water activity drops below 0.6% over no more than 4 days, followed by at least 2 weeks of stabilisation. This “Pristine Precision Drying” system preserves the coffee’s quality throughout drying, resulting in a refined, high-quality final product.

PROCESS: WASHED SEQUENTIAL

REGION: BRUSELAS, PITALITO, HUILA

ELEVATION: 1550 - 1800

VARIETAL: TYPICA MEJORADO

CUP: JASMINE FLORALS, LIME, PASSIONFRUIT, GREEN APPLE

ROAST: ESPRESSO