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Lasso Estate

Maracuya, Lychee, Citrus



Original price €14,00 - Original price €391,00
Original price
€14,00
€14,00 - €391,00
Current price €14,00

Producer

Nestor Lasso

Location

Pitalito, Huila,
Colombia

Process

Extended
Fermentation
Washed

Variety

Various

Elevation

1750 MASL

Brew Advice


Espresso
In: 19.7g
Out: 45g
Time: 29 Seconds

Milky Espresso
In: 20g
Out: 36g
Time: 28 Seconds

V60
Coffee In: 17g
Water In: 255g
Time: 2.30-3.00 minutes

About this Coffee

5 years ago, Nestor Lasso and his brother Adrian took over the family farm and branched out into specialty coffee and experimentation rather than growing coffee like their parents. Today, at 22 and 24, the two brothers have teamed up with Jhoan Vergara, also the child of a coffee farmer, to create El Diviso. El Diviso brings together the two-family farms, El Diviso (Nestor and Adrian Lasso) and Las Flores (Jhoan Vergara), close to the town of Pitalito, in the Huila region of Colombia. This partnership was great as these 3 young guys united their knowledge to improve quality.

Then, 3 years ago, Cat & Pierre, founders of CATA Export and the 3 producers started a journey of trial and error to define the fermentation processes and protocols at the farm, with the aim to linked these coffees directly to the UK market. This learning process has been time and money consuming but with an exciting outcome as today these coffees have been used in many barista competitions across Europe. Recently winning 1st place at Brewers Cup in Ireland and 3rd in Austria.

Today Cata Export and Finca El Diviso work as one team, the reason why Cat is not alone in this trip to the UK but with Nestor to finally meet all the roasteries who have been behind this process too. Nestor’s and Cat’s friendship is a good example of what Cata Export do, working directly from the farms is a very enriching process for them not only for the complexity of topics such as agronomy but also for the relationships Cata builds which ultimately translate into an economic benefit for Cata’s community, in this way many more young producers like Nestor have stayed in coffee and have had the chance to build a career.

Process:
● STEP 1. CHERRY HARVEST (13-16°BRIX)
● STEP 2. RANGE CHERRY CLASSIFICATION BY FLOATING WITH WATER
● STEP 3. DISINFECTION OF THE CHERRY
● STEP 4. CHERRY OXIDATION FOR 24 HOURS AND PULP
● STEP 5. OXIDATION OF PULPED COFFEE FOR 20 HOURS
● STEP 6. PARABOLIC DRYING FOR 15 DAYS

A tropical blast for an adventurous coffee!

This extended fermentation washed coffee from the renown Finca El Diviso delivers with its tropical, full-bodied character. Expect a complex & fruity banger with Maracuya and Lychee with a Lactic Acidity and Citrus rolling through!