Banana Bubble Butt

Filter / 250g / Whole Beans

€30,00

Banana Bubble Butt

Banana Fritter, Lime Rock Candy, Dynamite Sticks

€30,00

Pickup available at Gasfabriek 5

Usually ready in 24 hours

This Experimental Yellow Papayo from Finca El Diviso in Pitalito, Huila, Colombia produced by Nestor Lasso is one crazy mix of candies and all things sweet. It doesn't get much sicker than this Banana Fritter. Lime Rock Candy till you can't stand me. Dynamite Sticks for your candy fix.

We offer three roast styles: espresso roast and our regular filter roast.

Our filter roast is designed for clarity and character but is also highly soluble, making it a great choice for espresso if you’re into more expressive extractions.

If you prefer more classic, rounded espresso profiles, go for our espresso-specific roasts. They’re designed for higher solubility and a deeper, fuller cup.

However when we test the espresso roast and love it as filter, and cannot see the improvements in having a seperate filter roast we call it omni.

Process - Extended Anaerobic Thermal Shock Experimental

Variety - Yellow Papayo

Producer - Nestor Lasso

Origin - Finca El Diviso, Pitalito, Huila, Colombia

Elevation - 1750 MASL

Five years ago, Néstor and Adrián Lasso transformed their family farm into a hub of innovation, joining forces with Jhoan Vergara to create El Diviso near Pitalito, Huila. In partnership with Cata Export, they developed cutting-edge fermentation protocols that have taken Colombian coffee to new heights—earning 1st place at the Brewers Cup in Ireland and recognition across Europe. Raised in Normandía, Huila, Néstor Lasso embodies a new generation of Colombian coffee growers driven by passion, precision, and purpose. With the support of Cata Export and training from SENA, he mastered processing, cupping, and market strategy, proving that true excellence begins with passion. The alliance between Cata Export and El Diviso stands as a model of collaboration that empowers young producers and redefines how Colombian coffee is valued worldwide.

Process: ADVANCE NATURAL
Varietals: YELLOW PAPAYO

PROCESSING STEPS

Brix Degree Range
24–28 Brix

Cold Water Floatation
Yes

Thermal Shock in Cherry
No (initially)

FERMENTATION PROCESS
36 hours of oxidation in cherry at an average temperature of 25 °C
24 hours of anaerobic fermentation in bags or containers at 16–18 °C
Additional 24 hours of oxidation in cherry
48 hours of submerged fermentation
Leachate recirculation: Yes
Thermal shock applied after fermentation
• Temperature: 50 °C
• Duration: 30 minutes

SPECIAL PROCESSING TECHNIQUES
Coffee dried initially to 18–20% moisture and then rehydrated
Fresh cherries are mixed with rehydrated cherries in a 50/50 ratio before depulping

DRYING METHOD
Dehumidifier machine
Mechanical drying time: 60 hours
Drying interrupted at 18% humidity, coffee stored in black bags without light for 60 hours
Drying resumed until reaching 11% final moisture